View source for Aceite de la Rioja

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|description= DOP Aceite de la Rioja is a Spanish olive oil obtained from the fruit of the olive tree using exclusively mechanical methods or procedures
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[[Image:Aceite de la Rioja.jpg|300px|thumb|right|Aceite de la Rioja]]
'''Description'''

'''[[DOP]] Aceite de la Rioja''' is a Spanish [[olive oil]] obtained from the [[fruit]] of the [[olive]] tree using exclusively mechanical methods or procedures, including pressing, in conditions which, particularly as regards heat, do not alter the nature of the [[oil]] or its excellent taste and free fatty acid content expressed as oleic acid of not more than 0,8 grams per 100, excluding [[oils]] obtained using solvents or by reesterification and any mixing with [[oils]] of other types or [[olive oil]] obtained by different methods.

The protected [[oils]] are extra virgin [[olive oils]], clear in appearance, with no cloudiness, turbidity or dirt
which detracts from their transparency. They are green in colour, with lights which may range from
intense light green to intense dark green. They have no defects and sufficiently marked positive
features. Their taste is fruity early in the season, with hints of [[almond]], no bitterness, sweet and
slightly savoury.  

'''Geographical area'''

The area of production corresponds to that of conservation, extraction and packaging and covers the
503,388 ha of the Autonomous Community of La Rioja.

'''Method of production'''

The state of health of the [[fruit]], the date of harvesting and the increasingly modern processing techniques
mean that the area of production boasts a good quality of [[fruit]] and so the [[oil]] obtained from it.

The productivity and shade density of the [[olive]] tree will be appropriate to the state of growth of the
plantation. Harvesting is always carried out carefully, with the sole aim of producing the protected
[[oils]] from healthy [[fruit]] collected direct from the tree and of an appropriate degree of ripeness.

All the mills and/or packaging plants have systems to guarantee the separate unloading of [[fruit]]
intended for the preparation of La Rioja extra virgin [[olive oil]] or of that [[oil]] and the rest, so avoiding
any possible mixing. They also have appropriate areas for storing the [[olives]] or the protected [[oil]]
before it handling. The [[olives]] are milled within no more than 48 hours of harvesting, so preventing
them from rotting and becoming more acid. The temperature during extraction never exceeds 30 °C
during pressing and 45 °C during the centrifugation process.  Pressing time never exceeds 60 minutes and the temperature never exceeds 30 °C; there is only one pressing cycle.  La Rioja extra virgin olive oil is never refined.

The protected [[oil]] is stored in conditions which guarantee its conservation, preferably in stainless steel
vats, presses or metal tanks lined with ceramic, epoxy resins or other food-grade inert material. These
tanks are hermetically sealed and kept at a gentle and constant storage temperature never exceeding 22 °C.

The [[olive oil]] is packaged only if it has the correct physical and chemical characteristics listed and
passes a taste test set by a Grading Committee.  To preserve the quality and ensure the traceability and inspection of the protected product, all the
processes of production, reception, processing and packaging take place in the designated geographical area.

'''Geographical link'''

[[Olive oil]], now a key element of the Mediterranean diet, has been a basic food in La
Rioja, as well as being used for poultices and as rubbing [[oil]], collected by the faithful for use in lamps
in shrines and consumed or rubbed on painful spots while invoking virgins. For years [[olives]] preserved
and prepared in the houses of farmers in La Rioja have served as an aperitif and a good snack when
kept in cold water with [[salt]], [[thyme]], [[Garlic|garlic]] and [[orange]] peel.

However, the Romans were the first to extract [[olive oil]] by pressing in La Rioja. An indication of this
is the Roman counterweight found at Murillo de Río Leza and the [[oil]] store at a mill site in Alfaro,
where two large [[oil]] stains may be seen.

There are written references to [[olive]] cultivation in the province in the eighteenth century, as the only
well-ordered crop, and to mills for processing, of which there were 42 in La Rioja, which fell to 39
in 1861, rose to 64 in 1945 and then in 1953 to 81 mills, one residue mills, four factories producing
industrial soap and six producing ordinary soap, all of which used [[olive oil]]. In that century Berceo
notes that [[oil]] from La Rioja was being exported to the Indies and northern Europe.

Madoz's ‘''Diccionario Geográfico Estadístico Histórico de España y sus Posesiones de Ultramar''’ (Historical
statistical dictionary of Spain and its overseas possessions), mentions the importance of [[oil]] exports
from Alfaro in 1846-50.

[[Olive]] trees in La Rioja are normally to be found on dry soils with little humus in
their upper layers, rich in lime, clay and sand and with no impermeable layers, so having good drainage,
limiting growth, particularly in the hot season, and so a correct hormonal balance which affects
the future quality of the [[olives]] produced here by increasing the content of the [[fruit]] in oil, polyphenols,
anthocyanins and aromas and lowering pH, malic acid, potassium and grassy flavours. A more
fertile type of soil would result in excessive growth and, worse, growth spilling over into the period
when the [[olives]] are ripening, so delaying ripening and preventing adequate maturing. There would
also be more shade problems because of the greater density of foliage and abundance of vegetation
and more fungal diseases resulting in lower quality.

The predominant climate in the protected geographical area, temperate Mediterranean with some
continental features, mild winters, long hot summers and low rainfall which is, however, sufficient for
this crop to grow correctly in drought, good light and slight fluctuations in temperature between day
and night, is ideal for development of the [[olive]] tree, resulting in increased [[oil]] content, better aroma
and lower total acidity.

The low winter temperatures at cold times, which are also necessary to ensure the subsequent flowering
and fruiting of the tree, occur when it is in its state of vegetative rest with no leaves or fruit, a
time when it can resist temperatures down to -10 °C. After its winter rest, the [[olive]] requires light and
temperatures between 10 °C and 25 °C to develop correctly. The Mediterranean climate in the designated
area provides adequate light and warmth but is not so fierce as to prevent photosynthesis and
loss of leaves where evaporation from them cannot be compensated for from the roots.

The thermal gap which occurs only during maturation has a positive influence on the synthesis of
anthocyanins.

Another factor which is also very important in securing a good harvest and so good [[oil]] is the [[olive]]
grower, who adds care to all the region's natural assets. The [[olive]] growers in the area have considerable
knowledge of the [[olive]] tree and use traditional cultivation techniques designed to result in a
balanced grove perfectly designed to produce quality [[olive oil]].

'''Reference:  [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2005:172:0013:0017:EN:PDF The European Commission]'''

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

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