VARIETIES PDO Baix Ebre – Montsià
The perfect gift, this is how the farmers of the territory describe this extraordinary extra virgin olive oil. Preserving the ancient olive trees is a great effort that has a reward for savouring a thousand years of history.
EVOO Lacrima Olea with PDO Baix Ebre-Montsià of the Farga Mil•lenària variety.
“At home we are oil farmers”, this is how Alegria describes herself, who makes a very peculiar mixture for dressing salads. With extra virgin olive oil and bitter olive oil, which he first salts and then crushes, she manages to make have her salads a completely original point.
EVOO Lacrima Olea with PDO Baix Ebre-Montsià of the Morruda variety.
One hundred, five hundred, up to a thousand years of history. The resistance of this olive tree is comparable to the quality of its oil. A territory aware of its landscape value keeps it working the land. To enjoy it is to contribute to its sustainability.
EVOO Lacrima Olea with PDO Baix Ebre-Montsià of the Farga variety.
Joaquina and Anselmo work the land together. At noon, while he goes to play the card game, she prefers to stay on the farm, so she takes the ingredients for the food with her. As she follows a diet, he prepares a grilled chicken breast and says that a drizzle of PDO olive oil provides it a spot of life.
EVOO Lacrima Olea with PDO Baix Ebre-Montsià, coupage of the varieties farga, morruda and sevillenca.
OIL WITHOUT PDO
The bitter and a bit spicy olive, perfect for a salad or to prepare the typical “panoli” receipt, a small cake that was traditionally made by the villagers to finance the main festival or neighbourhood festivities. Rounded, flat and sugary, it is now enjoyed all year round.
EVOO of the Picual variety.
Olga, farmer’s daughter and wife, tells us about her mother’s salt cake. Typical of the Carnival of Godall, it is a bread that ends with a mixture of salt and olive oil, with the sweet point of the extra virgin arbequina, can be enjoyed for breakfast, snack or as a dessert.
EVOO of the Arbequina variety.