Israel Romero / Sunday, September 8, 2024 / Categories: Spanish Brands Oro la Senda, the extra virgin olive oil from Castile-La Mancha that keeps winning awards Oro la Senda, the EVOO of Castilla-La Mancha The Manchego brand that hasn’t even reached its fifth year and that has changed the olive-oil market in Castilla-La Mancha. Its secret is very simple: to make an extra virgin olive oil (EVOO) that is... ordinary and organic. An ideal place for the olive trees Maximum care of the olives, their great success Their own olive mill, a commitment to top quality Premium EVOO, highly appreciated [caption id="attachment_30130" align="aligncenter" width="800"] Oro la Senda, the EVOO from Castilla-La Mancha that keeps winning awards[/caption] If I had to define Manuel Jaime, Commercial Director of Oro La Senda, the first thing that comes to mind is that he is an enthusiast for life. Immensely proud of “his oil,” as if it were a true offspring. In love with his land, La Solana (Ciudad Real), he enjoys sharing with whoever listens the virtues of extra virgin olive oil. And in a short time he has become the sector benchmark in the Autonomous Community. Oro La Senda started as a family project of the Jaime brothers from La Solana, becoming owners of an agricultural estate under organic cultivation. From a very young age they had helped their father, Alfonso Jaime, with the olive grove work. He was the key factor, because he taught them the best way to work in the olive grove, caring for it throughout the year. Their values were decisive for choosing them as products worthy of being in Made in Spain Gourmet. Humble, honest people full of enthusiasm to obtain excellence in EVOO. They only know how to make one EVOO: excellent. And all their products are exactly the same. That is, the 250 ml bottle contains the same oil as the 5-liter one, because as Manuel Jaime says. An ideal place for the olive trees Their plots are located in the very heart of Castilla-La Mancha, in different districts of La Solana (Ciudad Real) and its surroundings. There are approximately 7,000 olive trees of the picual and cornicabra varieties, and they use dryland farming on all of them. And all the plots are organic. An absolute commitment to a natural product, just the way the land intends it to be. Maximum care of the olives, their great success When I visited, I noticed that their fields are very well tended, although in reality the entire EVOO production process is cared for to the utmost. Manuel Jaime’s vision of being present in the best places in the world begins with an almost total hand-harvest of the olives; they only pick the fruits that are on the tree, discarding the rest. Their own olive mill, a commitment to top quality Afterwards, the olives are transported to their own olive mill—again the process remains under the Jaime family’s control—in food-grade 350 kg boxes. There they are milled within a maximum of 8 hours from harvesting. That process is fundamental because it allows them to control it at all times and preserve the highest quality. The mill, equipped with the most advanced machinery on the market, was a major investment and a great success, because in this way they can monitor the entire EVOO production process. When the process is completed, the result is an EVOO clean of impurities and moisture that could be carried by olive pits or skin residues. From there it goes to the cellar, to stainless-steel tanks, to keep the EVOO in total darkness, climate-controlled between 14–20°C, so that the EVOO reaches the customer in its natural state and so that all the organoleptic, sensory, and distinguishing characteristics can be appreciated for a longer period of time. Premium EVOO, highly appreciated And the moment of truth is the market response. That is where Manuel Jaime’s hand has been evident. No one else could show, share, and excite different customers like he can. Among them, renowned chefs who quickly recognized the great quality of his oils. [caption id="attachment_30134" align="aligncenter" width="800"] FROM THE FIELD TO YOUR TABLE[/caption] Practicing “FROM THE FIELD TO YOUR TABLE,” currently more than 25 prestigious restaurants in Spain, some of them with Michelin Stars, have chosen it to be their reference oil on their diners’ tables. They call them Puntos Oro. Rightly so, because all their dishes are dressed with this magnificent Manchegan liquid gold. For example, Oria by the great Martín Berasategui. On our website, you will find their EVOO Early Harvest (Cosecha Temprana) (cornicabra and picual), the Premium Early Harvest Oro (Coupage) (picual and cornicabra), and the Early Harvest Verde Esmeralda (Green Emerald) (picual and cornicabra). Also available are their EVOO jam—irresistible—and their EVOO spherifications, to give your dishes a different touch. I guarantee that this choice will be a winning one. ROI & Co., the out-of-this-world Galician preserves Buying premium Spanish extra virgin olive oil online from Germany: a great opportunity Print 4 Rate this article: No rating Please login or register to post comments.