On October 9 at 9:33 p.m., the first oil of the season was extracted from the bird variety. We started the new campaign in the olive groves of Cabra, with enthusiasm and effort, despite the low harvest that has been going on for several years. At the Virgen de la Sierra de Cabra Olive Oil Cooperative, we have increased the number of members who have decided to bet on these high-quality oils. This is due to the great work that our technicians and partners do to take care of their olive groves and obtain high quality extra virgin olive oil. This year we have been forced to bring forward the start of the campaign due to the early ripening of the olives due to the weather conditions.
Our bird oil has won great awards in recent years due to its organoleptic qualities. Both the bird variety, the hojiblanca or the coupage, have not allowed us to make our way in the international and national market. The cooperative's commitment to quality and excellence, and the opening to new markets is undoubtedly marking a before and after in the marketing of its packaged EVOOs, making the brand grow year after year. An oil of extraordinary qualities due to the selection and advice work carried out by our technical team.
The olives of the Avirera variety are characterized by their extraordinary sweetness and give our extra virgin olive oils a characteristic flavor that consumers especially like. The bird variety tree is native to the area and has become a hallmark of our cooperative.
It is a very special variety since it receives its name from the interest of all types of wild birds in its fruit since we are dealing with an olive of large size, sweetness and rapid ripening. In our case, the harvesting and processing takes place in the first half of October.
On the nose we can highlight a fruity medium intensity where we will find aromas of dried fruits and ripe fruit such as banana.
In the mouth we find a very sweet oil, typical of the variety. It has a low intensity bitterness and spiciness. On the palate it shows slight green notes of olive leaf that soon disappear, leaving those memories of nuts and dried fruits.
It is recommended to eat it raw on toasted bread or as a dressing for fresh dishes such as a salad or a good salmorejo from Cordoba.
The work for quality and the production of extra virgins with greater fruitiness and earlier is one of the objectives for which we continue working in our cooperative. To achieve this, this year we have continued with the remodeling of the facilities, especially in the oil mill. In addition, we have given numerous training courses to farmers and partners. To these actions we add field monitoring and excellence in the production of olive juices. This work is being recognized in the market and with the awards obtained in more than 25 national and international awards.
One of the latest distinctions we have achieved has been to appear in the Flos Olei 2024 guide. A manual that collects the best oils in the world, only 27 Spanish companies appear in this publication, among which we find ourselves.
The president of the Cooperative, Francisco Navas, highlights the current campaign:
"This year we have an added handicap which is the high temperatures that have been recorded in recent weeks, which has caused water stress in the olive tree and the fruit, this will make the extraction of high-end early oils more difficult." "Even so, we began the campaign excited and well prepared in the face of difficulties, since we have continued to make improvements in the oil mill and above all we count on the effort and desire of our farmers and the technical team of the cooperative who will strive to obtain a year the best version of our oils,” declares the president.
The Monteoliva Oro Premium brand EVOOs are under the protection of the Baena Protected Designation of Origin, with a natural blend where the varieties stand out: Hojiblanca, Picual, Picuda and Avirera mainly.