Naturata Demeter olive oils are designated according to the quality class "extra virgin". This guarantees that a number of quality parameters are adhered to. Only mechanical methods are used in oil production. The limits for acid value and peroxide value are strictly regulated. Furthermore, no sensory perception errors should be detected. The acid value indicates the proportion of free fatty acids (calculated as oleic acid). The longer an olive is stored between the point of perfect ripeness and processing in the oil mill, the higher the proportion of free fatty acids. The lower the proportion of free fatty acids, the better the quality of the oil. A low peroxide value is also an indication of the rapid processing of the olives and the freshness of the oil. Only if it possesses optimum values, can an olive oil be designated "extra virgin".
The Bernhard family converted to a biodynamic way of doing business for Naturata. Since 2008 they have been harvesting a limited quantity of Demeter olives which are processed directly on their estate to make a unique olive oil. Over 35,000 olive trees grow on an area of 170 hectares. Some of the trees are almost 800 years old.
The entire estate is farmed according to biodynamic criteria. For olive cultivation, this means: the space under the trees is not tilled, but rather the vegetation is mown three to four times a year, shredded and spread under the trees. In this way, the soil is protected from erosion, and the plant cover also prevents dehydration.
- Valuable ingredients:
- Bottle, 500ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- High-quality Demeter ingredients, processed naturally
- May be consumed raw
- Without auxiliary agents or additives
Average nutritional value & analysis results per 100 g:
- 3.367 kJ / 819 kcal
of which saturates
of which sugars
- 0,0 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The beginning of November to mid-January is high season at Risca Grande, as this is the time of the olive harvest. The freshly harvested olives are cleaned in several stages at the oil mill. Next, they are ground and kneaded. The oil is separated off in centrifuges and pumped directly into large stainless-steel tanks where it is stored until it is bottled. Before bottling, the oil is gently filtered through cotton filters. This filtering process is not as thorough as other methods. The remaining traces of pulp give the oil its full-bodied aroma. The slight cloudiness of Naturata olive oil from Portugal is therefore a sign of its particular quality.
Tips for preparation
No other edible oil offers such a variety of subtle variations in flavour (from mild through slightly bitter to fruity). As is the case with wine, the flavour depends directly on the variety, the area of cultivation, the time of harvesting and the climate. Olive oils can therefore be used in a variety of ways. Try it when preparing salads, tomatoes and pesto sauces, in pasta and vegetable dishes. Thanks to its characteristic flavour, olive oil is a popular choice for use in Mediterranean cuisine. In comparison with other virgin edible oils, olive oil is also suitable for frying, due to its fatty acid composition (thanks to the high proportion of stable, monounsaturated fatty acid, oleic acid).