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1881 Extra Virgin Olive Oil

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Origins

The Village Osuna, whose origins can be traced back to the year 1000 BC, has reaped the benefits left by different civilisations such as Tartessus, Iberians, Romans, Muslims and Castilians among others. With infinite patience, the village, known by its heritage, has been able to create a superior culture based around the olive tree.

In 1.959, SAT Santa Teresa was founded by 37 farmers. This was the seed for what today is the entity that groups together the vast majority of the labourers in Osuna. Currently, there are 1,177 associates.

During its 40 years existence, SAT Santa Teresa has been distinguished for being a constant source of employment. Presently, SAT has 92 people. Besides that, there is a special commitment for the company, which is to favour the permanent occupational and vocational training between the associates.

Working in this way, SAT has become the first Olive Oil Producer in Spain authorized by the Regional Ministry of Agriculture of Andalusia for the Integrated Production of Olive Oil.

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In 1881, Pablo Picasso was born in Málaga. Every year, 1881 is born in Osuna.

In this production system, the Government of Andalusia audits, controls and certifies not only the farms but also the non-existence of any phytosanitary residuum in the final product and the application of the technology having respect for nature. Besides offering an integral service to agriculture, SAT´s objective is the quality in the service as well as in the product. Therefore, the motto in the company is as follows:

“The quality cannot be achieved by accident.

It is the result of our daily effort”

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The olive varieties processed in the company are “Manzanilla”, “Hojiblanca” and “Lechín”. The variety “Manzanilla” gets its name from the shape of the fruit, the apple. Probably, this variety is the one with the highest quality among the green table olives. The Manzanilla tree is of medium vigour, very productive and precocious to being in production. Even though this variety is always harvested for table olive, it is good to know that it has a relatively good oil yield.

The “Hojiblanca” (white leaf) olive variety gets its name from the silver colour of the underside of the leaves. This variety represents about 15% of Spanish olive trees, which is of average vigour. The fruit-bearing branches are long and the canopy is of medium density. The fruit is oblong-shaped and its weight ranges from 1.4 to 4.3 grams. The average oil yield is about 25%.

The “Lechín”, which is an autochthonous variety, represents 12% of Spanish olive trees. The Lechín tree is also of medium vigour and has short branches. The fruit size is fairly large, 3.5-3.8 grams and its average oil yield is 25% as well.

Products

According to the definitions given in the International Agreement administered by the International Olive Oil Council (IOOC), the Codex Alimentarius (WHO)and the EEC Regulation, the Virgin Olive Oil is:

“The oil obtained from the fruit of the olive tree solely by mechanical or other physical means, under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.”

1881 Extra Virgin Olive Oil is, therefore, strictly a fruit juice and is treated as such from the agronomic point of view and during all the steps leading up to the extraction of the oil from the fruit pulp. The assertion that it is a natural fruit juice is supported by the fact that over the centuries the fruit has continued to be picked and processed in the traditional manner and that technological innovation has merely helped to improve the quality of the end product.

In addition, the International Olive Oil Council, in order to give the denomination of Extra Virgin, requires from the Virgin Olive Oil an organoleptic grading of 6.5 points or higher, besides other requirements written in the norm. In this sense, SAT requires a grading of 7.5 or higher for the Extra Virgin Olive Oil 1881 “High Selection”.

SAT Santa Teresa is particularly proud of having achieved the Extra Virgin Olive Oil 1881 “High Selection”. This achievement has been possible thanks to the efforts in respecting the Spanish olive varieties (which have been nurtured by the tradition of the village), introducing some improvements, making the harvesting an essential task, hand picking at the optimum time, and applying advanced technology but regarding the environment.

The Extra Virgin Olive Oil 1881 “High Selection”, which is the real essence of the age-old Olive tree of Osuna, is distinctive oil, natural, green and fruity.

The Extra Virgin Olive Oil 1881 “High Selection” is presented in cans of 5, 2.5, and 0.5 litres or in glass bottles of 500 and 250 ml.

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Awards

2003 – Company accredited under the ISO 14001:1996, 14001:2004 Standars.

2003 – Accredited by the Regional Ministry of Agriculture of the Government of Andalusia as Quality Certified Product.

2002 – First prize for the best Extra Virgin Olive Oil in the campaign 2001-2002 awarded by the County Council of Seville.

2001 – Awarded with a “Gran Menzione Leone d’Or dei Mastri Oleari” during the Exhibition SOL’2001 in Verona (Italy)

2001 – Company accredited under the UNE-EN ISO 9001:2000 Standards in the olive oil production.

2001 – Second prize for the Sustainability Development, awarded by the Foundation DOÑANA 21.

2001 – Second prize for the best Extra Virgin Olive Oil in the campaign 2000-2001 awarded by the County Council of Seville.

2000 – First Olive Oil producer in Spain accredited by the Regional Ministry of Agriculture of the Government of Andalusia for Quality Control System of the Integrated Production of Olive Oil.

1999 – Awarded by the County Council of Seville with the Prize to the best Extra Virgin Olive Oil Commercial Image.

Remarks for 1881 EXTRA VIRGIN OLIVE OIL

Olive Varieties: Hojiblanca (70% approx.) and Lechín (30% approx.).

Area of production: Osuna, Province of Seville, Spain.

Picking System: Manual from the flight of the tree, avoiding the olives to fall to the ground.

Milling Process: Continuous Ecological Cycle and Cold Crushing (max. 24?C).

Settling: Natural in Stainless Steel Tanks.

Cholesterol: Free (0 degrees).

Unfiltered: In order to keep its best quality.

Product analysis

Acidity Free
Peroxides 6.2 m20.2/kg
Spectraphotometric Analysis (U.V.)
K232 1.90
K270 0.13
Delta K 0
 
Triglicerids with ECN42
Trilinolein 0.10
 
Trans-Isomeric in %
C18:1 0.01
C18:2 – C18:3 0.01
 
Methilic Fat Acids
Miristic 0.01
Palmitic 10.04
Palmitoleic 1.14
Margaric 0.14
Margaroleic 0.24
Stearic 3.30
Oleic 75.73
Linoleic 8.37
Linolenic 0.76
Arachid 0.42
Beenic 0.11
Lignoceric 0.05
Gadoleic 0.30