The AOVE of the DO Sierra de Segura exhibits its qualities
During a trip organized for the national press, on November 15th and 16th, the Regulatory Council of the Denomination of Origin Sierra de Segura has had the opportunity to exhibit the benefits and peculiarities of its natural juice of olive and show the process of elaboration of this Extra Virgin Olive Oil (AOVE), together with a privileged natural landscape, the Sierra de Segura, and its tourist and gastronomic possibilities.
In addition to publicizing the great landscape value of its olive grove, the largest integrated in a Natural Park, the Protected Denomination of Origin (DOP) Sierra de Segura has taken advantage of these open days to the national press to publicize its concept of “early harvest”. To this end, journalists representing the main economic, gastronomic and sectoral means have been able to walk through a mountain estate, witness the harvesting tasks and visit an oil mill in the process of elaborating the Oil Denomination of Origin Sierra de Segura.
At first hand, they have seen the difficulties involved in mountain farms but also the uniqueness and excellence of their oils of the picual variety, as well as the beauty and scenic value of this olive grove.
This Denomination, has more than 16,000 hectares of olive grove, perfectly intermixed with the pine forests of the Natural Park of Cazorla, Segura and Las Villas
Based on the fact that the extra virgin olive oil originated from the first olives has different characteristics from the rest, the Denomination of Origin Sierra de Segura wanted to convey the importance of the early harvesting seal, a practice with which, In the words of Francisco Moreno, secretary of the CRDOP Sierra de Segura, “the fruit of the olive tree gains in sensorial complexity and guarantees an extra virgin olive oil with more greenery and a more intense and fresh fruity”.
Demonstration of early collection.
On the other hand, and with the aim of publicizing the wealth of Sierra de Segura, the Regulatory Council has included in the media agenda the visit to some of the most emblematic places in the area, such as the Pantano del Tranco and its Solar boat, recently inaugurated, or the Cosmolarium Castle Hornos de Segura.
The journalists have been able to enjoy a gastronomic route in which they have tasted autochthonous products, elaborated with AOVE of this DO
Among the local products that have become known are the sausages of Salvador Marín and Cárnicas La Celestina, preserves Cortijo El Gavilán, Olives El Yelmo, Miel Oro del Yelmo, or the Serranito Group desserts and potatoes and nuts of Paqui Products.
For accommodation, have been selected two rural houses with special charm and located in the Natural Park of Sierra de Cazorla, Segura and Las Villas: El Cortijo de Ramón and Casa Rural los Parrales.
This activity is part of the promotional actions carried out by the Regulatory Council to publicize at national level the quality and benefits of Extra Virgin Olive Oil with Denomination of Origin Sierra de Segura.
Regulatory Board of the DO Sierra de Segura
The Regulatory Council of the Appellation of Origin Sierra de Segura is the organ responsible for identifying, safeguarding and guaranteeing the qualities of the extra virgin olive oils which, with the Quality Mark of the Sierra de Segura Appellation of Origin, reach the consumer perfectly identified.
The Regulatory Council is a corporation under public law, dependent on the Ministry of Agriculture and Fisheries of the Junta de Andalucía. Thus, it is an independent entity qualified to carry out the functions to which they are entrusted; The certification of extra virgin olive oils produced in the area defined as “Protected Designation of Origin Sierra de Segura”, meet the quality characteristics established in the Specifications and Quality Manuals.
“Sierra de Segura” is one of the two DOs of the Spanish olive sector that have a panel of tasting accredited by the National Entity of Accreditation (ENAC), for the realization of sensorial analyzes of virgin olive oils
This action is part of the strong commitment of its Regulatory Board for the sensory analysis through panel test, as the only method that allows to determine with certainty that an olive oil meets all the organoleptic requirements to be considered extra virgin.
Source: CRDOP Sierra de Segura.
