{"id":17520,"date":"2016-10-06T09:40:50","date_gmt":"2016-10-06T09:40:50","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/aceite\/"},"modified":"2017-12-06T06:39:48","modified_gmt":"2017-12-06T06:39:48","slug":"olive-oil","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/olive-oil\/","title":{"rendered":"Olive oil"},"content":{"rendered":"

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Empord\u00e0 oil.<\/h2>\n

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Emporda\u0300 oil always enjoyed great prestige, centuries before the DOP was created The centuries-old olive trees bear witness to the great age of the oil industry, and there is evidence of its existence from the Bronze Age. However, it was not until 2008 that the Protected Designation of Origin (DOP) for Emporda\u0300 oil was created. This covers Alt and Baix Emporda\u0300, three municipalities in Pla de l’Estany and five in Girone\u0300s, although olives were grown in La Garrotxa and Montseny, where work is now being done to recover the old local varieties.<\/h6>\n

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There are three varieties of native olive trees: Argudell, Corivell and Verdal or Llei de Cadaque\u0301s. The most characteristic and widely cultivated are Argudell, considered the best for making oil as they produce this in abundance. The Corivell olive is grown only in small amounts, while the Verdal olive marks the difference in Cadaque\u0301s oils. However, the regulating board also allows oils which contain up to fifty percent of Arbequina oil to bear the DOP Emporda\u0300 label.<\/p>\n

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On this side of the Mediterranean, the use of oil is is culturally ingrained: one cannot imagine a table without a bottle of oil to dress salads or vegetables, enhance the flavour of meat or fish, or or slowly cook onions to make a traditional sofregit.<\/p>\n

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Oil with the 2016-2017 Girona Excel\u00b7lent seal<\/span><\/h2>\n

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Oil from Pau.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Produced by Emporda\u0300lia, a combination of three cooperatives in Pau, Roses and Vilajui\u0308ga, this green, fruity extra virgin olive oil is produced from only two native varieties: Argudell and Corivell.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: extra virgin olive oil, native variety<\/p>\n

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Company: Emporda\u0300lia, SCCL<\/p>\n<\/div>\n<\/div>\n<\/div>\n

www.empordalia.com<\/strong><\/a><\/p>\n

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Serraferran extra virgin olive oil.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Thanks to experience built up over generations, farmers can blend Argudell olives from the hundred-year-old trees in Ventallo\u0301 with Arbequina olives, to produce a balanced, fresh-tasting, green oil.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: extra virgin olive oil, Arbequina<\/p>\n

Company: Oli de Ventallo\u0301, SL<\/p>\n

www.serraferran.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”17025″ img_size=”full” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Oli Picual Brugarol.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This amazing oil is obtained from olives produced exclusively according to organic criteria. The olive trees are grown in Palamos, at Mas del Vent and especially at Mas Salva\u0300.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Girona extra virgin olive oil without DOP<\/p>\n

Company: Explotaciones Agri\u0301colas y Forestales Brugarol, SA<\/p>\n

www.brugarol.com<\/strong><\/a><\/p>\n

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The judging panel<\/strong> of the olive oil tasting.<\/h4>\n

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Josep Sucarrats<\/strong><\/h6>\n

Director of Cuina magazine<\/p>\n

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Pere Planagum\u00e0<\/strong><\/h6>\n

Chef at ROM restaurant, Roses<\/p>\n

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Llu\u00eds Guerrero<\/strong><\/h6>\n

Technical researcher at IRTA<\/p>\n

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Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journalist and food critic<\/p>\n

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Pep Nogu\u00e9<\/strong><\/h6>\n

Chef and gastronomy consultant<\/p>\n

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Related<\/h4>\n

recipes.<\/strong><\/h4>\n

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Espatlles de conill confitades amb oli d’oliva verge extra i canyella<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Salmorejo de tomata de la pera amb garum d’anxoves i caviar d’oli<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Empord\u00e0 oil. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Emporda\u0300 oil always enjoyed great prestige, centuries before the DOP was created The…<\/p>\n","protected":false},"author":1,"featured_media":17914,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[246],"portfolio_tag":[],"class_list":["post-17520","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1617-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/17520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=17520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/17914"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=17520"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=17520"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=17520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}