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It’s harvest time
In all the Mediterranean countries as well as California, the olive harvest occurs between mid-October and late-December, depending on the variety and the degree of ripeness desired by the grower. As the harvest is about to begin, we asked each of our producers what they expect this year. Here are their impressions.
Mas d’en Gil celebrates a thousand years of wine growing at the Priorat
This year, Spain’s Priorat region is celebrating a thousand years of wine growing as well as the 60th anniversary of its protected designation of origin. It was at the beginning of the last century that Mr. Francesc Gil, first owner to take over the estate from the religious order, introduced his oil at the Paris and Vienna world fairs.
Two new oils from Planeta
These two new oils from Planeta are made from pitted olives, resulting in a slightly higher polyphenol (antioxidant) content was well as lower acidity and peroxide levels. The Biancolilla stands out with delicate aromatic notes of hazelnut and fresh herbs, as well as a hint of lime, dried tomato and bergamot. As for the Nocellara, it features thyme and green apple aromas with hints of carob (spice), almond and white pepper.