In olive crops, it is possible during the summer to recognise small green shoots the size of a pea, which are essential for estimating the state of the future harvest. The taste of these shoots tends to be intense, bitter, pungent and often unpleasant to the palate.
This is due to a substance known as oleocanthal, which is present in olive shoots and in extra virgin olive oils, especially those made from small-sized Arbequina olives. Taking advantage of the qualities of this fruit, the La Espluga Cooperative has produced a variety of extra virgin olive oil using only 100 % Arbequina olives, harvested directly from the tree at their optimum point of ripeness.
Properties of oleocanthal
Oleocanthal is a powerful antioxidant and anti-inflammatory, capable of protecting against vascular and degenerative diseases such as Alzheimer’s disease. Its properties are similar to those of ibuprofen, but with no contraindications or adverse health effects. Laboratory studies have shown that as little as 30 minutes after consumption, it was possible to eliminate cancer cells from the body without affecting healthy units. Today, research into its health potential continues, with encouraging results in the short, medium and long term.
Olive oil rich in oleocanthal also contains vitamins A, D and K, which help to maintain a healthy and balanced diet. Its organic components protect the digestive system, reducing gastric acidity and stimulating bone mineralisation. In addition, they are also important for regulating blood pressure, balancing cholesterol levels and cleaning the arteries. Their consumption is highly recommended during childhood and old age, so they should always be present in the diet of all people who wish to acquire healthy lifestyle habits.
Quality and tradition in olive oil extraction
For the La Espluga Calva cooperative, the development of its product is fundamental and for this reason, it ensures that the olives are taken directly to its collection centre by the farmer, thus eliminating the figure of the middleman. Its extra virgin olive oil is made in the traditional way using a pressing system that guarantees the preservation of the fruit’s natural properties, both biological and organoleptic. Each drop of this oil is prepared with freshly harvested Arbequina olives, which guarantees the quality and freshness of all the containers bottled by this cooperative.
Since 1957, the cooperative has strived to keep the name of Espluga Calva at the top, through the quality of the products that its farmers and growers harvest day after day; this is why it is widely recognised in the sector as one of the best producers of extra virgin olive oil in the Espluga Calva – Lérida cooperative.