Only Extra Virgin Olive Oil (EVOO) is marketed under the Protected Designation of Origin (PDO) label, with no defect, a maximum acidity of 0.3º and, during the tasting process, a fruity value that is equal to or greater than 4.5.
The bottles always bear the logo of the Designation, as well as a numbered back label and the European logo, being listed in the European Register.
Olives are a Mediterranean crop that has been present in the history and landscape of Navarre for the last two thousand years. The Phoenicians, Greeks and Romans were the first on the scene, and later on the Arabs, who all spread and perfected the techniques for the cultivation of olive trees and oil extraction. Archaeologists have found evidence of oil mills or “trujales” in the Roman villas of Liédena, Cascante, Barillas, Ablitas and “Las Musas” of Arellano.
Over the centuries, there have been fluctuations in the extent of the area under cultivation and the importance of our olive tree groves. Following a period of decline, coinciding with the fall of the Roman Empire, oil production saw a revival in this region in the Middle Ages with the appearance of the first irrigation systems. It then went through periods of neglect until the first part of the 20th century when the Navarra olive tree groves once more enjoyed a period of glory and some of their oils received awards and accolades, such as the one received by an oil from the town of Cascante at the Universal Exhibition of Sevilla in 1929.
Olive trees have always been part of our landscape, as a rustic crop, adapted to the arid land and with a production directed at local consumption, offering olive oil produced with love and care by artisans. Oil has always been present in our culture and our family diet.
The recognition and international prestige of the Mediterranean Diet, as a source of health, has boosted the demand for EVOO nationally and internationally. Thanks to this, the olive sector has entered a period of growth and is undergoing dramatic expansion. There has been an increase in trellis or espalier plantations, the oil mills or “trujales” have been updated, making olive growing an attractive sector for investment. In fact, the consumption of olive oil is ever increasing and is still far from reaching its plateau.
The Extra Virgin Olive Oil of the PDO Oil of Navarra is the northernmost oil to be produced in Europe. The geographical area coming under the PDO comprises a total of 135 municipalities in southern Navarra, limited to the north by the sierras of Codés, Lókiz, Urbasa, Andía, Perdón, Alaiz, Izco and Leyre.
An area noted for a clear Mediterranean influence, with marked contrasts in temperature, little rainfall, high insolation, a prevailing north-easterly wind (cierzo) and a short frost-free period. The soils are brown, carbonate limestone.
The Extra Virgin Olive Oil of the PDO Oil of Navarra is obtained from olives picked from the tree, in other words not from the ground. The following varieties are used: Arróniz, Empeltre and Arbequina.
The Arróniz is the autochthonous variety and, in order to have the PDO Oil of Navarra back label, it must have a percentage of more than 10% of this variety in the coupage ( a blend of different varieties) which may come from either blending the oils or the olives.
From an organoleptic point of view, this oil has a unique, characteristic profile, based on the following parameters:
– In the mouth, it is an oil with a characteristic bitterness and pungency, well balanced, light to medium intensity, but not mild.
-An oil with a medium to intense fruitiness, with a value of at least 4.5 and with green notes.
– An oil with a high percentage of oleic acid (higher than 72%).
The Instituto Navarro de Tecnología e infraestructuras Agroalimentarias, S.A. (INTIA Certification), an entity accredited by ENAC (Spanish Accreditation Body) in accordance with Standard UNE-EN ISO/IEC 17065:2012.