Olive varieties
In our cooperative we grow several varieties of olive trees, adapted to the territory and climate. The most important are the native ones of the area: Morruda, Farga and Sevillenca, but we also find others such as Arbequina, Arbossana, Picual, Llumeta, Vallesa, Forastera and Aragonesa.
Below we explain the main characteristics of the most representative varieties:
Oliva morruda
Originally from Reguers, its name refers to the presence of a nipple at the stylar point of the olive.
It provides medium-high fruity oils, with secondary aromas of green type (leaves, artichoke and almond), and ripe type (apple). They are quite bitter and spicy, well balanced in sweetness, and a little rough if they come from very green olives.
Oliva Sevillenca
The early and uniform ripening facilitates mechanized harvesting.
It provides oils with a medium fruity flavor and is very rich in secondary aromas, both ripe (apple and banana) and green (grass, almond and fennel). In the mouth it is very sweet and has some bitterness and spicy notes.
Oliva Farga
A very vigorous tree with a thick crown, it is of very ancient origin and is believed to have existed in Arab times.
It provides oils with a medium-high fruitiness and is rich in secondary aromas. The green type (grass, banana peel) predominates, over the ripe type (banana and apple). It is the most balanced in sweetness, bitterness and spiciness. It is not very harsh.