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The good quality of olive oil begins with choosing the types of olives to be grown. Find out more about our olive trees!
Olive oils are produced from different types of olives from all over the world, very different from many years ago, when only the Mediterranean distributed the product.
The main countries in Europe that produce oil from their own olives are Italy, Greece, Spain and Portugal, but with the evolution of the world and also with technology, these fruits have crossed borders.
In South America, more specifically in Brazil, the extension of olive groves and the equivalent Mediterranean environment allows the cultivation of olives from other regions around the world.
Among the olives grown on national lands and which have adapted well are Arbequina, from Spain, and Koroneiki, from Greece.
Continue reading to learn about the differences between olives and discover more about the fruits found at Lagar H.
Some differences stand out between the types of olives. They are: the size of the fruit, its amount of oil, its intensity of aromas and flavors.
There are also olives that are suitable for preserving, others for extracting oil and others that have this dual function.
Olives can have different sizes and shapes, some being more rounded and others being longer. According to International Olive Council (IOC) , fruits that have a more spherical shape are the most sold.
The biggest difference is in olive groves, depending on the type of olive, olive trees have thick stems, sizes and varied leaves. And this comes from cultivation, when there are trees that are more resistant or productive than others.
Finally, the composition of the fruits helps to identify the differences between the types of olives, some have a high level of fat, polyphenols or result in varied sensory characteristics.
The olives at Lagar H come from olive trees planted in ideal soil conditions, spacing and with special pruning to result in quality olive oil. Discover the types of olives found in the Lagar H olive groves.
Lagar H takes care of the plants it grows and this attention begins with the choice of olives. The 2022 harvest, the last harvest, brought five different extra virgin olive oils.
Each product was derived from a type of olive, namely Koroneiki, Arbequina, Coratina, Frantoio and Manzanilla. Find out more about them below.
Arbequina is an olive tree from the Arberca region, in Catalonia, Spain, it is one of the most productive and easily adaptable varieties.
It has good resistance to low temperatures and few branches. The fruits are small and result in a greenish to yellow olive oil.
The oil has notes of artichoke and tomato giving the oil a fruity and fresh characteristic. To become a bitter and spicy monovarietal, it needs to be harvested while still green; To have a milder flavor, the fruit must be ripe.
It is one of the most common types of olives found in South America and cultivated in Brazil .
Coratina is an olive from the Puglia region, its olive tree is known for being adaptable in both hot and cold climates. It is one of the most commonly found trees in South America and Australia.
The fruits are rich in polyphenols. Sizes vary, but most are large and symmetrical.
Coratina olive oil is considered one of the most excellent products with intense fruity, bitter and spicy flavors, the oleic acid in the olive oil reaches 80%.
It is one of the cultivars with the highest productivity, both in Brazil and in other countries.
The Frantoio olive tree originates from Italy, more precisely from Tuscany. Due to its adaptation, it is one of the most cultivated fruits in Brazil, Argentina, New Zealand, California, Chile and Australia.
This plant is known for its low tolerance to cold and soil moisture.
The tree is harvested in the middle of its maturation, resulting in an olive oil with more aroma and balance between spiciness, bitterness and fruitiness.
But it can also be harvested more mature, thus producing a smoother, sweeter oil.
The Koroneiki olive represents 2/3 of all olive oil produced in Greece, where it originates. In other words, Greek olive oil is made with almost the same cultivar, something rare among olive groves.
Since Ancient Greece, Koroneiki has been used to produce olive oil. It is a tree that adapts well to milder climates, especially near coastal regions.
The Koroneiki fruit is small and matures earlier. The olive oil produced is of high quality, due to the polyphenol content found, it maintains a fresh flavor for a long time.
The characteristics of Koroneiki olive oil are fruity, with sensations of green apple and grass, with strong spiciness and light bitterness.
Manzanilla is an olive from Cáceres, Spain, which is very easy to adapt, especially to Brazilian soil. This olive tree emerged in the 15th century and is still cultivated around the world today.
Its olive oil production is low. This happens because of the low fat content and is therefore more commonly used as a table olive.
Manzanilla olive oils are smooth and have a unique flavor, with notes of green tomatoes and leaves, showing a balanced spiciness and bitterness.
The aroma is considered fruity and pleasant. Its oleic acid is high and has great stability.
Now that you know the main characteristics of the types of olives found at Lagar H, Visit our website and order the ideal olive oil for your meal.
Lagar H produces excellent quality extra virgin olive oil, with cultivation carried out in a climate equivalent to the Mediterranean, the cradle of global olive growing.