Israel Romero / Tuesday, January 23, 2024 / Categories: Spanish Brands Oro la Senda Extra Virgin Olive Oil: innovation, family, sustainability, and excellent quality. EVOO Oro la Senda The Jaime family has many virtues, among them working together as good brothers. Very well connected. But beyond that, they make an exceptional olive oil from the Cornicabra and Picual varieties. Awarded and, above all, appreciated in the best restaurants, in what they call Golden Points. An obsession: improving and becoming a reference in EVOO From the field to your table Cultivation Milling Bottling Golden Points Our selection [caption id="attachment_27798" align="aligncenter" width="800"] EVOO Oro la Senda, innovation, family, sustainability and excellent quality[/caption] An obsession: improving and becoming a reference in EVOO One of the things we are very proud of at Made in Spain Gourmet is that our content is read and reaches the people we know should be reading it. That’s how we met Manuel Jaime, Manager of Oro La Senda, together with his brothers Lorenzo, Alfonso and Ángel, a company born in Ciudad Real, in La Solana, which from the start set itself a beautiful and bold goal: to make the best extra virgin olive oil (EVOO) in at least Castilla-La Mancha. They do everything in-house: organic cultivation, harvesting, milling, bottling and marketing, which is why it is a brand completely Made in Spain Gourmet. And they are on their way, because when you add to their enthusiasm values such as the pursuit of excellence, honesty, transparency and the desire to share what they do, that goal will almost certainly be achieved. Their small mill producing differentiated organic oil competes with large mills and cooperatives in a very important aspect to earn a place in the market: quality. Their estate is not very large, but it is very high-quality. With more than 8,000 olive trees of the Picual and Cornicabra varieties, all organic, which guarantees optimal traceability of the product, Oro la Senda is not a conventional oil mill. Everything is given “an extra turn.” For example, olive pits are used as fuel and to feed the heating system, and the pomace is used as organic fertilizer for the olive groves — this is called closing the ecological circle. From the field to your table That has been their maxim since the beginnings of Oro La Senda three years ago. EVOO is a top-quality food, one of the most important products Spain offers, and it is essential to have it in every home for the unrivaled properties and benefits it provides to our bodies. Each brother is in charge of one of the stages of cultivation, production and marketing, which end in the presentation of elegant bottles in 500 ml and 250 ml sizes of EVOO blends, produced traditionally, with the Protected Designation of Origin (PDO) Campo de Montiel and the quality guarantee mark ‘Campo y alma’. Those seals are already differentiating factors compared to others that do not have them, and undoubtedly an opportunity to grow with their own identity. Cultivation The certified organic production chain begins with the harvest of “a careful selection of 100% organic Picual and Cornicabra olives.” Most of their olive groves are nearly 100% rainfed and the soils where they are located are calcareous and stony, which retain moisture better. Their groves are dominated by young trees (although they also have centenary ones). Milling From the field, workers transfer the baskets with the freshly picked fruit to the mill at the end of the morning and in the mid-afternoon for immediate processing. The oil comes out with a striking chlorophyll green and is moved through pipes to the tanks, where it is kept until bottling. Thus, the new oil, with an aroma that pervades the facilities, is already ready to be bottled. Bottling This aspect is also very carefully managed at Oro La Senda. Because their focus is on the gourmet channel, where you rarely get second chances. They have pursued Excellence from the beginning, as they should. The 250 ml and 500 ml bottles are made of darkened glass to slow EVOO oxidation, and they are sealed with caps placed manually, one by one, as are the labels, which are glued on each container — front and back — by the family: black for early-harvest oils, red for the selection line and white for the premium line. As a result of the quality of their product and packaging, in a short time they have become the benchmark of the PDO Campo de Montiel and the preferred choice to promote the Castilla-La Mancha region by its regional government, as an example to follow in Manchegan gastronomy alongside Manchego cheese. Because if we add these items to the quality of their oil, we can guarantee that their future will be splendid. Oro La Senda practices the circular economy, using pomace for fertilizers, employing solar panels and lithium batteries to store energy and have their own solar power (during campaign months they use a generator) and storing rainwater for industrial use and irrigation once channeled into underground tanks. Golden Points That is what they call the most important places where their EVOOs can already be tasted. Currently, they are present in more than 25 Michelin-starred restaurants in Spain, which supports that it is an EVOO of the highest quality. In our shop you will find the three 500 ml EVOOs (Early Harvest, Premium Selection and the Premium Blend), the Premium Cornicabra/Picual 3L Blend (which is like the Premium Selection), olive oil jam and olive oil caviar. It is worth noting that all their EVOOs are 100% organic. Our selection Extra Virgin Olive Oil Premium Organic Blend, Oro La Senda Extra Virgin Olive Oil ‘Selección Oro’ Organic, Oro La Senda Extra Virgin Olive Oil Early Harvest, Organic Blend, Oro La Senda One thing's clear: 100% Iberian breed. Bonito del Norte: the Cantabrian Sea's gourmet fish (Alternative: Albacore (bonito del norte): the Cantabrian Sea's gourmet fish) Print 3 Rate this article: No rating Tags: gourmetpremiumMade in SpainSpainPicual Please login or register to post comments.