La Boella extra virgin olive oils

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Estuche Premium Aceites virgen Extra La Boella

La Boella Premium Extra Virgin Olive Oil

Characteristics

The great Roman emperor Hadrian minted a commemorative coin in Rome depicting Spain allegorically as a woman with an olive branch. In the same way our Premium Extra Virgin Olive Oil has been created to represent our estates. It is the result of a study carried out by different specialists in the Molí La Boella olive mill over the past ten years.

All the different olive oils we make with three varieties of olive –ARBEQUINA, ARBOSANA and KORONEIKI– were analysed. Our aim was to find the characteristic profile of each of these varieties and then combine them in different proportions to obtain an olive oil that was representative of and exclusive to Molí La Boella. It also had to be possible to repeat it in all our harvests with the same aromas, flavours and sensations.

Molí La Boella has been awarded various prizes in virgin olive oil competitions organised by the Ministry of Agriculture. They include five honourable mentions and an award for the best olive oil in Spain in the mature fruity flavour category.

Tasting notes

An olive oil with a balanced, complex profile; medium to high green olive fruitiness, identifiable in the bouquet and on the palate; with a wide diversity of secondary vegetable aromas: green grass, green tomato, green almond, fennel, artichoke, kiwi and banana skin. It also has hints of other fruits such as strawberry and banana. The sensation on the palate is of green almond, with an outstanding, well balanced bitterness and spiciness and a final astringency that does not interfere with its profile. On the whole it is a balanced and harmonious olive oil with a marked touch of bitterness and spiciness that predominates over the sweetness and astringency.

Varieties

Arbequina
Arbosana
Koroneiki

Chemical analysis

Maximum acidity: <0,1º
Peroxide index (mEq O2/kg):< 10
Wax (mg/kg):< 120
K270: < 0,12

Presentation

50 cl bottle including individual case.

Arbequina extra virgin olive oil

Characteristics

At La Boella we use the intensive plantation system that allows continuous mechanical harvesting of the olives. This is very important as it allows us to obtain the very best quality olive oil. The olives are picked at their optimum ripeness; they do not fall to the ground, but are picked directly from the tree and the time between harvesting and milling is kept to a minimum.

At the La Boella olive mill we use only physical methods (crushing, mixing and separation). After the olives have been cleaned of leaves and impurities they are pressed to obtain a smooth paste. This paste is then put into the mixer where it is kept at a temperature of between 25 and 27ºC to preserve all its aromas. The “flower of the oil” is separated from the paste in the subsequent spinning process.

Harvest: from mid-October to mid-November.

Aceites virgen Extra La Boella, Arbequina

Tasting notes

An olive oil with a very low acidity. It has a balanced and complex profile with fruity notes of the ripe olive identifiable in the bouquet and on the palate and a wide diversity of secondary plant aromas, above all apple and banana. However, there are also hints of other ripe fruits such as almond, tomato, fennel and artichoke. It presents retronasal notes of kiwi, banana skin and green apple.

The sensation on the palate is of almond, with a sweetness that stands out slightly and a final astringency that does not interfere with its profile.

Overall, it is a well-balanced, harmonious, aromatic olive oil with a distinct touch of sweetness characteristic of the variety.

Varieties

100% Arbequina

Chemical analysis

Maximum acidity: < 0,2º
Peroxide index (mEq O2/kg):< 10
Wax (mg/kg):< 120
K270: < 0,12

Presentation

Doric bottle in 25 cl. | 50 cl. | 75 cl.
Special Magnum bottle 150 cl.
Elegance bottle 50 cl.
Tin 2.5 L | 5 L | 0.5 L | 0.25 L
PET 5 L | 2 L
Available in gift packs

Aceites virgen Extra La Boella, Arbosana

Arbosana Extra Virgin Olive Oil

Characteristics

Harvest: at the end of December when the olive is green.

An olive oil with the complex profile characteristic of the variety. The fruitiness of the green olive is identifiable in the bouquet and on the palate and has a wide diversity of secondary plant aromas, above all green grass. It presents hints of other fruits such as banana, strawberry, green walnut, green almond, green tomato, fennel, artichoke and mint.

The sensation on the palate is of freshness and a balanced bitterness, spiciness and sweetness with an attenuated final astringency that identifies this oil with the fresh, bright-green olive.

Overall it is a well-balanced, harmonious olive oil with distinct touches of green fruit.

Varieties

100% Arbosana

Chemical analysis

Maximum acidity: < 0,2º
Peroxide index (mEq O2/kg):< 10
Wax (mg/kg):< 120
K270: < 0,15

Other presentations

Doric bottle 50 cl.
Elegance bottle 50 cl.
Tin 50 cl.
Available in gift packs

Koroneiki Extra Virgin Olive Oil from Tarragona

Tasting notes

An olive oil with a balanced, complex profile. Medium to high fruitiness of the green olive is identifiable in the bouquet and on the palate. A wide diversity of secondary plant aromas, especially green apple, kiwi and banana skin, although there are also hints of other ripe fruits such as strawberry.

The sensation on the palate is of green almonds. Its bitterness and spiciness stand out with a final astringency that does not interfere with its profile.

Overall, it is a well-balanced, harmonious olive oil with a distinct touch of bitterness and spiciness that predominates over its sweetness and astringency.

Aceites virgen Extra La Boella, Koroneiki

Varieties

100% Koroneiki

Chemical analysis

Maximum acidity: < 0,2º
Peroxide index (mEq O2/kg):< 10
Wax (mg/kg):< 120
K270: < 0,15

Other presentations

Doric bottle 50 cl.
Available in gift packs

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