CRDOP MONTES DE GRANADA

The activity of C.R.D.O.P. Montes de Granada is to guarantee consumers the origin and quality of Extra Virgin Olive Oil. This task is carried out by checking and verifying the origin of the milled olives through the traceability applications, the working conditions of the elaboration and storage processes, as well as the specifications or characteristics of the final product and the packaging conditions. The main olive varieties used for the elaboration of Montes de Granada Extra Virgin Olive Oils are Picual or Marteña, Loaime and Lucio and the secondary variedadeds are Negrillo de Iznalloz (autochthonous), Escarabajuelo (native), Gordal de Granada and Hojiblanca . The oils obtained in the delimited area come from the joint milling of main and secondary varieties, therefore they are multivarietal oils that are enriched by the confections contributed by the different varieties. In the organoleptic characteristics of these oils, highlights the strong character that provides the predominant variety or Picual (green color, medium bitter to intense and fruity aromas) which is complemented by the presence of the varieties Lucio and Loaime, which provide softness to both odor (fresh aromas reminiscent of various fruits), like the taste (light bitter) and the color (golden green to yellow green). On the other hand, some secondary varieties, such as the Escarabajuelo, give the Montes de Granada oils a great aromatic charge. The Extra Virgin olive oils produced in the area have a fruity aroma and flavor, reminiscent of freshly ground olives. fresh or ripe, a slightly bitter taste and body in mouth, whose intensity varies depending on the degree of maturity of the olive, its acidity is low and its colors oscillate in the range of green from the most intense green to yellow green . Extra Virgin Olive Oils of the denomination Montes de Granada highlights the high content of oleic acid, which is usually above 80%, sometimes reaching 83%. They also have a high ratio of monounsaturated / polyunsaturated acids (12 to 20) and, therefore, a high dietary value. Analytical Specifications. The basic analytical specifications for extra virgin olive oil, both physicochemical and sensory, must meet the limits required by current legislation