Description
Montoro-Adamuz PDO is extra virgin olive oil from the olive from the Olea europea L. species, whose main varieties are local Nevadillo Negro and Picual, together with Lechín de Sevilla, Picudo and Carrasqueño de la Sierra varieties.
Production Area
The production area of Montoro-Adamuz PDO extra virgin olive oil covers the municipal areas of Montoro, Adamuz, Espiel, Hornachuelos, Obejo, Villaharta, Villanueva del Rey and Villaviciosa de Córdoba, in the homonymous province of Cordoba.
Production Method
The early olive harvesting takes place from October 15th to January 15th directly from the tree to avoid the fruits to fall down obtaining upper quality oil. Then the olives are transported in rigid containers to avoid the deterioration of raw material, from which the oil will be extracted in the oil mills.
Appearance and Flavour
Montoro-Adamuz PDO extra virgin olive oil is green-gold in colour. It is characterised by a high content of polyphenols, to which the characteristic bitter taste is due. An oil with great aromatic complexity, it is defined by fruity hints of olive, green leaf and other ripe fruits. It is slightly spicy to the palate.
History
In the antiquity, the Montoro-Adamuz PDO production area was famous. Indeed, it was transported via the River Guadalquivir and sent to Rome amongst the so-called aceites de la Bética. The importance of the oil production in this region is confirmed by the fact that the oil mills of Adamuz and Montoro Sierra have become industrial archaeological heritage of the province of Cordoba in the 19th century. There are many books written by authors and researchers of the epoch who describe the excellence of these olive groves and the very good quality of the oils from Montoro-Adamuz Sierra, classifying them as upper quality oils.
Gastronomy
The extra virgin olive oil is a non-durable food which needs a right conservation to maintain unaltered its organoleptic features. So, it must be stored in cool rooms, protected from light, at a temperature between 14°C and 18°C, away from both heat sources and products releasing odours. Montoro-Adamuz PDO can be consumed raw to season many dishes or for frying or roasting in oven. In addition to local dishes from Andalucía such as salmorejo - dry beans, stale bread, eggs, salt, vinegar and water - and gazpacho - cold soup with raw greens - Montoro-Adamuz PDO extra virgin olive oil is an unavoidable element. If combined with other ingredients and spices, it helps to prepare sauces and vegetables or stewed legumes.
Marketing
The product is sold as Montoro-Adamuz PDO extra virgin olive oil. It is sold in glass, metal or ceramic containers for food.
Distinctive Features
The Montoro-Adamuz PDO high content in healthy polyphenols is due to the cold weather conditions of the production area which cause a physiologic stress to the plant determining the need of an early harvesting.
