Lechín

Hojiblanca

Picual

Manzanilla

Arbequina


•••CONTACTA•••

Crta. de Guadajoz, km 5
44410 Carmona (Sevilla)
Tel + (34) 953 71 30 21
+(34) 680 21 19 12
Fax 953 71 31 09

e-mail:
info@aceiteshaciendasantaana.com

 



  OUR VARIETIES

LECHÍN DE SEVILLA :
Feature of the provinces of Seville, Cordoba, Cadiz, Malaga and Huelva. Its name is due to the white color of its flesh. Your tree is able to withstand drought and well adapted to cold and poor limestone soils. Its oil content (fatty acid) is around 18%. It produces a fluid oil vegetable flavors, medium bitter almond essences green leaves in the mouth. You can not sell Lechin varietal oils, so often found in blends with Hojiblanca and Picual.
HOJIBLANCA:
It is produced in the provinces of Málaga, Córdoba, Cádiz and Granada, with the most important focus area of the Alpujarras, Sierra de Cadiz and the Antequera area. You can assume 15% of the Andalusian olive grove. Also known by the name of Lucentino, by reflections that have their leaves to give the sun. The name comes from the color of the underside of the leaf that makes this a silvery olive tree in the distance. Its fruit is used for both black table olives and for oil production. The oil yield of this variety is low, at around 18%. The fatty acid composition is well balanced with relatively lower saturated fatty oils from other varieties. They have a high stability against oxidation and it is advisable to keep these oils protected from light and without contact with air. Da oils of green color, with aromas of ripe fruit and avocado memories, presenting a pleasant taste with slight bitterness and itching.
PICUAL:
is the most common variety, not only in Spain but also in the world, representing 20% of world olive. It is estimated that in Spain reaches 50% being the area of ​​Andalusia where it reaches a wider readership. Considered by many to be the best variety in the world. A majority in the province of Jaén and designations of origin "Sierra de Segura", "Baena", "Priego de Córdoba" and "Sierra Magina". A very important feature of Olives picuales is its high productivity. This influenced intensified their plantations. Besides the tree is perfectly adapted to different climatic and soil conditions being tolerant to frost. The only adverse factors are drought this variety and limy soils. Picual Variety has a high oil yield can reach 25%, a high rate of stabilization (for its high content of polyphenols) and high oleic acid content. Also emphasize its high resistance to rancidity due to the amount of naturally occurring antioxidants contained therein. Its oil has great strength, fruity flavor, an intense bitterness and light spicy tones. Mountain oils tend to be milder than those of plain and have a nice fresh flavor.
MANZANILLA:
It is the most widely used Spanish olive salads and appetizers. Thin skin, strong and meaty texture, Manzanilla olives has a great flavor, aroma and nutritional properties. The Manzanilla olive is an olive own city of Seville, but in other places like Extremadura, Badajoz specifically also grown, there is the known carrasqueña olives. Camomile oil for its part is very pleasing to the palate flavor, nutritional elements concentrating and many small proportion of fatty acids which have favors easy digestion. The extra virgin olive oil with chamomile variety has a bright yellow color especially and very peculiar. The flavor of this is more fruity being distinguishable by all. It is one of the most popular varieties internationally thanks to the high quality that has both its concentration of flavor and dimension it has.
ARBEQUINA:
With a smaller size than their fellows, of a deep green color, cold-resistant, with a sweet and nutty, the Arbequina olive has earned to be the most popular olive in Spain, a place that has earned to be the essential raw material for producing olive oil of excellent quality worldwide. This variety is very characteristic aroma and smell Frutuoso, tinged with almond and sweet taste. It is also an olive tasting at the table because their flesh is delicious. This olive oil is known for its low amount of calories, your fiber intake (4.4 grams of fiber per 1oo grams) and unsaturated fat (20 grams of saturated fat per 100 grams), being an ideal food for people who have a high need lower cholesterol or weight. From olive Arbequín, this olive production is early, because you can start collecting the third year of planting, between the second week of the months of December and January. Ideally collect it when a third of the fruits are still green, another third in process veraison (color change from green to red) and one third of the plantation and have that pinkish hue. It has a good oil yield, equivalent to 20.5% of oil, making the Arbequina olive varieties among the highest percentage of oil extraction, which makes it very popular among producers of this dressing. However, its low genetic vigor makes it susceptible to climate change and although it is resistant to cold, too icy winters may reduce its production. It is not advisable to plant it in semi-arid climates or in calcareous soils. The oil is produced from olives is quite peculiar because it is fruity and nutty aftertaste and delicate in the mouth, without traces bitter. Olive oils are buttery Arbequina provenance, oily and unctuous character, slightly spicy and aromatic exotic fruits, without notes of astringency, rather sweet and tasty. To the delight and prevent premature oxidation, this oil must be preserved at moderate temperatures, in cool and dark environment in which does not penetrate the sun or frost.



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