The Álvarez de Toledo
family has owned the Perales estate and has been producing olive oil for more
than 500 years.
About 35 years ago, the current Marqués de Valdueza started an ambitious modernisation process and began to replace the old olive trees with Arbequina, Hojiblanca, Picual and Morisca varieties. The latter variety is only grown in a small area of Extremadura. It is a low-yielding olive that is expensive to use, but it is a source of smooth, persistent flavour that fills the mouth when tasted.
The mill, inaugurated in November 2004, was built on the site of a 150-year-old mill, which itself was erected in an oil-producing area that the Romans occupied 2,000 years ago. The land that now makes up the Marqués de Valdueza estate has been providing olive oil that was coveted by Caesars, sultans and kings uninterruptedly for two millennia. Innovation and research are a constant at the estate, both in the agricultural techniques, which are very respectful of the environment, and in the systems for harvesting and extracting the olive juice in the mill. When the new mill was completed in 2004, it was considered by national and international media to be one of the most modern in Europe.
Absolute control over the fields and the oil mill allows the family and their team to take all the necessary steps to pursue the excellence sought after and recognised by gastronomic critics, chefs and customers in the more than 30 countries where they sell their extra virgin olive oil.
Harvesting usually begins at the beginning of
November. The olives are at their optimum moment of ripeness to obtain a juice
with the marked, clean, complex and, above all, very balanced flavour that
characterises MARQUES DE VALDUEZA extra virgin olive oil.
Marqués de Valdueza Extra Virgin Olive Oil presents a medium-high, green olive fruitiness. It presents complex aromas where a combination of herbaceous notes, vegetable tones, such as artichoke, and fruit hues, like banana, stand out.
It reminds us of freshly mown pastures, green almond, and green tomato plant, culminating in fruit notes of green banana and reminiscent of flowers and wild plants.
Complex in mouth, the attack is sweet, reminding us of the aromas we perceived in the nose, of fruit like apples and banana and a suggestion of grass, to continue to surprise us with a light bitterness and a progressive and delicately persistent spiciness, leaving a reminder of almond that generates a marvelous balance.
With an elegant bearing and a harmonious and balanced structure, our senses perceive the fusion of the four olive varieties that produce this oil.
