MiOliva is an extra virgin olive oil with a soft aroma of ripe and sweet fruits, thanks to its collection of ripe olives.MiOliva is an extra virgin olive oil with a soft aroma of ripe and sweet fruits, thanks to its collection of ripe olives.
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Agricola La Maja is a family run business which was founded in 1997. La Maja is dedicated to the cultivation and harvesting of olive fruits to yield high quality extra virgin olive oil. Acetie (oil) of La Maja clearly reflects the enthusiastic and dedicated spirit of the company’s team.
From olive tree plantation to fruit harvesting, gathering to oil extraction, storage to packaging and shipment, thus each and every step is carried out with utmost care to maintain the high quality of extra virgin olive oil and satisfy our customers all across the globe.
Olive groves are a group of olive trees which are grown in such a way that their growth is assisted by the mother nature itself and the cultivation and maturation of the olive is achieved at the optimum level. Moreover, arrangement of olive grooves is also kept in a way so that it makes mechanical and hand picking of olives super easy and efficient.
At La Maja, the main variety of olive trees which is cultivated is ARBEQUINA and small amount of other varieties are also cultivated like Picual, Empeltre, Arbosana and Koroneiki. Oil is extracted from two types of fruits:
Olives are collected by full mechanical means to prevent direct contact between the fruit and the ground by falling, which if happens will lead to oxidation and deterioration. Fruits are immediately sent to the mill and are processed within 12 hours of collection to avoid inappropriate changes in the fruit as they are prone to oxidation.
This product of La Maja is extra virgin olive oil extracted from the Arbequina variety. Within 12 hours of fruit picking from the farm, olives are pressed by cold extraction method to achieve maximum quality and nutrients.
MiOliva variety is obtained from mature olives, those which have already changed 40% of their color, known as black olives. Harvesting at this stage helps in attaining olive oil with a sweet flavor and soft ripe aroma, particularly of kiwi and banana.
Other varieties, including Picual, Arroniz and Empeltre contribute less than 5% to the profile of MiOliva. These varieties intensify the aroma and gives this oil a body and beautiful consistency. As a result of this marvelous blend, an olive oil with a fruity aroma, some notes of fresh green grass with a slightly piquant finish liquid is obtained.
Aroma | Aroma of ripe fruits. Light hints of soft grass where banana and kivi stand out. |
Flavor | Flowing and sweet, the olive oil leaves a very slight itch on the end of the mouth. |
MiOliva has a fresh golden green color. The product comes in beautiful, simple and elegant packing of 1 liter and 5 liter. 5 liter is very handy and saves you from ordering again and again and its can packing makes it super easy to pour the oil as per your requirement.
Oil extracted from olives depends entirely upon the variety of trees, soil, climate, health of the crop and the maturity level, as these all elements play crucial role in defining the flavor, aroma and color of EVOO. The general composition of the olive which is harvested contains:
Following main steps are involved in the olive oil production at La Maja’s mills:
In reception, the first step is cleaning and temporary storage of the olives after which they are sent for grinding. When the olives reach the olive press, sieve and fan installments eliminate the leaves, twigs and poor quality olives from the healthy olives, and badges are formed.
After the separation of unwanted objects, washing is carried out of each badge by spraying water, which removes the dust and dirt followed by the weighing procedure. Then on hoppers, washed olives are set where they enter the grinding or the feed mill portion.
In this step, oil is extracted from the olives by shaking and grinding. A stainless steel mil of hammers, crushes the olives. After crushing and grinding, a paste is obtained which contains fruit water, pulp and skin of the fruit. Then this paste is beaten and remixed at constant temperature below 27ºC to ensure the prevention of oxidation. This step is also known as cold press.
Centrifugation is carried out after cold press, which separates the oil from the rest of the mass. At low temperature and high speed, this step is done to preserve not only the amount of all the olive oil, but also the required quality.
After centrifugation, extra virgin olive oil is ready to consume.
Stainless steel containers at a constant low temperature of 18 to 20ºC along with the continual nitrogen supply are installed, in these containers extracted olive oil is stored. The purpose of modified atmosphere is to maintain an inert atmosphere with no contact of air and external light.
Extra virgin olive oil is then filled in bottles and cans as per requirement.
La Maja’s Products:
La Maja has the highest q1uality of extra virgin olive oil, which is sold under the trademarks of the following:
Other than extra virgin olive oil, following products are also sold by the La Maja company:
Extra virgin olive oil produced at La Maja is of the highest quality and there is no doubt in it. We have won multiple quality stamps and various national and international awards.
In our extra virgin olive oil the smell and taste are completely irreproachable. Acidity level is equal to or less than 0.8 degrees which depicts its quality. It is fine for direct consumption. It gives fresh grassy like flavor immediately after consumption with a blend of sweet fruity aroma.
In nut shell, extra virgin olive oil of La Maja is rich in flavor and appealing aroma, which no one can forget after tasting. It leaves an immense, strong impression that cannot be compared with any other olive oil.
Do give your taste buds, a burst of amazing flavors that no other oil can provide. Give your food a totally new profile by this MiOliva olive oil. Make a free visit to the website and give us a try.
