Description
The Aceite Campo de Montiel PDO is extra virgin olive oil obtained by olives from Cornicabra, Picual, Manzanilla and Arbequina varieties.
Production Area
The production area of Aceite Campo de Montiel PDO covers 26 municipal areas in the province of Ciudad Real, in the Autonomous Community of Castile-La Mancha.
Production Method
The olives are harvested directly from the tree with traditional methods. Harvesting takes place when the olives achieve the optimal level of maturation, whilst the olives fallen on the ground are not included. The olives can be transported in boxes, trailers or stiff containers with a limited capacity to avoid the fruit to be damaged within 24 hours from harvesting. After checking and washing, the olives are ready for the extraction phase. Bottling has to take place in the production area.
Appearance and Flavour
Aceite Campo de Montiel PDO features a high fruity hint with a characteristic aroma of green leaf or tomato, a strong bitter and spicy flavour with tones which are typical of the Cornicabra and Picual varieties, sometimes characterised by green or mature almond, apple, fig, tomato, banana and artichoke scents. The oil is well-balanced and its colour spans from gold yellow to yellow-greenish.
History
The spread of olives in the Iberian Peninsula is ascribed to Phoenicians, even though the widespread of olive growing is due probably to ancient Romans. Indeed, Ancient Rome was the protagonist of the spread of the so-called Mediterranean triad, which includes grapes, olives and wheat. The presence of Aceite Campo de Montiel PDO in the production area is confirmed by mentions in the encomienda of Alhambra and La Solana (legal and socio-economical authority, through which a group of individuals has to pay others either for the exploitation of goods or for a service received) dated back to 1662. Other mentions go back to the 18th century and precisely in the Descripciones by Cardinal Lorenzana and Las Relaciones Geográficas by Tomás López.
Gastronomy
The olive oil is a non-durable food which needs a right conservation to maintain its organoleptic features. So, it must be conserved in cool rooms protected from light, at a temperature between 14 and 18°C, far from both heat sources and products releasing odours. In addition, it must be consumed within four-six months from pressing in order to taste the oil when it offers its utmost in flavour. Aceite Campo de Montiel PDO is ideal to season salads and sauces. Perfect for frying and to prepare local dishes of the production area, in addition to be the basic ingredient of the local diet.
Marketing
The product is sold as Aceite Campo de Montiel PDO. It is packed in suitable containers with a capacity equal to or lower than 5 l in glass, plastic, PET, metal, china and pottery.
Distinctive Features
Aceite Campo de Montiel PDO is characterised by a bitter and spicy taste, a high content of fatty acids and an excellent capacity of extraction, a high percentage of oleic acid and anti-oxidizing polyphenols, which prevent it from going rancid and from deterioration due to oxidation.
