Description
The Aceite del Bajo Aragón PDO is an extra virgin olive oil obtained from at least 80% of the Empeltre variety of olive and 20% of the Arbequina and Royal varieties.
Production Area
The production area of Aceite del Bajo Aragón PDO is located in the south-eastern part of the Ebro valley, between the province of Zaragoza and Teruel, in the west of the Autonomous Community of Aragon.
Production Method
The olives are harvested between November and the end of March. Extraction must take place within 48 hours of the harvest and is carried out mechanically. The oil is stabilised in special containers before it is bottled. During this process, the oil loses some of its bitterness and becomes sweeter and more delicate.
Appearance and Flavour
Aceite del Bajo Aragón PDO is clear and transparent, yellow in colour with hints of gold and antique gold. The first taste is fruity, the after taste sweeter and more delicate. It has an almond-scented aroma, mildly spicy and tending towards sweet. This is slightly flavoured oil compared to many other extra virgin olive oils on the market.
History
The production of Aceite del Bajo Aragón PDO has very ancient origins. The first olive orchards were planted by the Phoenicians 1000 years B.C. The earliest record of them, attributed to the Latin poet, Rufo Alieno, dates back to the 4th century. The popularity of this oil today originated between the end of the 19th century and the first half of the 20th century. The price of this oil has always remained one of the highest internationally and for this reason it has been the most important economy in Bajo Aragón's history. More recently, the area has suffered from rural depopulation, the aging of the local population, the mechanization of other types of agriculture and above all the demoralisation of the agricultural workers.
Gastronomy
Extra virgin olive oil is easily degradable and must be stored correctly to maintain its organoleptic qualities. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from sources of heat and away from other foods which produce odours. It should be used within four to six months of pressing to enjoy its flavour at its best. Aceite del Bajo Aragón PDO is ideal for Mediterranean cooking. It is best used as a condiment to enjoy its flavours to the full. Its body, acidity and flavour will enhance any dish. It has a wide range of uses but its particular delicacy makes it especially suitable for mild flavoured vegetables and fresh and simple dishes where it will not mask the flavours. It is excellent for baby's first meals.
Marketing
The product is sold as Aceite del Bajo Aragón PDO. It comes in PET, glass, tin and lined cardboard containers; in fact, it is advisable to use nontransparent containers so that the excellence of the oil remains unaltered.
Distinctive Features
The uniqueness and the fame of Aceite del Bajo Aragón PDO are principally derived from the characteristics of the production area. This area is particularly dry and windy, with extreme temperatures, as it is inland and the soil is mostly limestone and rich in calcium carbonates.
