1

Olive olils | n. m.
an olive tree variety of high robustness, open bearing, thick crown density, and elliptical-shaped leaves, characterized by resistance to cold and olive knot, but sensitivity to olive leaf spot, verticillium wilt and olive fly, late cropping and high productivity; its fruits show high resistance to detachment, which hampers mechanized harvest.

Example

El Poaig"s extra virgin olive oil is produced from 437 millenarian Farga olive trees (437, 2500 years old), a variety native to the area of Maestrat on the east coast of Spain.

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Additional information

the "Farga" variety ranks 11th in importance (surface x 1000 ha) in Spain. It is grown in the provinces of Castellón/Castellon/Castelló/Castello, Tarragona and, to a lesser degree, in Lérida/Lleida.

2

Olive olils | n. m.
the olive fruit from the namesake variety, characterized by its having an average weight, an elongated shape, a rounded apex with no nipple, black colour when ripe, high fat yield, and suitability for mill processing.

Example

This extra special olive oil is made exclusively from Farga olives that come from trees that have been cultivated for over 1,000 years, with a delicate yet intense aroma evoking herbs, almond blossom and oranges.

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3

Olive olils | n. m.
olive oil manufactured with olives from the namesake variety, characterized by a sweet, fruity, and slightly predominant bitter and pungent taste, with high oleic acid content, average linoleic acid content, low polyphenol content and average stability.

Example

Farga oil, which was the choice of 50% of the judges, was the highest scorer in the simple preference test. Positive attributes mentioned for this cultivar were "spiciness" and "fruitiness".

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Additional information

PDOs Aceite del Baix Ebre-Montsià y Aceite de Terra Alta.