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Kaltur Premium EVOO

Juan Ignacio L坦pez Mart鱈nez
Juan Ignacio L坦pez Mart鱈nez

Presentation about what the extra virgin olive oil (EVOO) is and the differences between common EVOO and the Premium one. For example: Normally in order to get a liter of normal EVOO we would need just 4 kg of olives and to warm a bit the water (always under 27尊 C), but to get 1 liter of Premium we would need to use 7 kg of olives and use cold water. In order to preserve all the flavors and to reach the highest quality we have to give up on productivity. That is why Premium EVOO is more expensive than regular one.

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EVOO PREMIUM
EVOO PREMIUM Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (ESPAA) contacto@kalturoil.com
多WHO WE ARE? MORE THAN 4 GENERATIONS AS COLLECTION OF THE HARVESTERS FRUIT OLIVARES CAMPO DE JDAR S.L. FAMILY COMPANY UNDER THE BRAND JDAR, JAN. KALTUR Olivares Campo de J坦dar s.l.
OLIVE TREE OLIVE FRUIT POMACE OLIVE VIRGINS OLIVES OILS EVOO VOO LAMPANT OLIVE OIL CRUDE OLIVE POMACE OIL Refine Refine REFINE OLIVE OIL REFINE OLIVE POMACE OIL MIX WITH VOO MIX WITH VOO OLIVE POMACE OIL EVOO EVOO VOO OLIVE OIL PREMIUM Olivares Campo de J坦dar s.l.
VIRGINS OLIVES OILS PHYSICAL-CHEMICAL TEST PANEL TEST (ANALYSIS) ORGANOLEPTIC IT IS MAKE IN A LABORATORY WHERE A GROUP OF TRINED TASTERS, YOU COULD GET AT LEAST: QUANTITATIVELY EVALUATES FOUR OF THE PROPERTIES OF THE VIRGIN: ACIDITY: indicates the proportion of free fatty acids (oleic acid) per 100 FRUITY grams of the sample, is neither more nor BITTER less than the degree of deterioration of SPICY fatty acids in the process. NOT TASTE. DEFECT PEROXIDES INDEX, K232 K270 WAXES INDEX HUMEDITY IMPURITIES ≒ EXTRA VIRGIN OLIVE OIL VIRGIN OLIVE OIL LAMPANT OLIVE OIL ACIDITY< 0,8 ACIDITY< 2 ACIDITY> 2 PEROXIDES INDEX< 18 PEROXIDES INDEX< 18 FRUIT = 0 FRUIT > 0 FRUIT > 0 DEFECT= 0 0 < DEFECT < 3,5 DEFECT > 3,5 Olivares Campo de J坦dar s.l.
EARLY HARVEST, OBTAINED ONLY FROM THE TREE ( NOVEMBER, DECEMBER, JANUARY ) TRANSFER TO THE MILL AS SOON AS POSSIBLE OLIVES ARE BEING CLEANED FROM ALL TYPES OF IMPURITIES OLIVE ARE BEING WEIGHED THEY ARE GRIND EVERY DAY, MAKING OLIVE PASTA, AFTERWARD IT IS BEATING IN ORDER TO TAKE OLIVE JUICE ( 27 DEGREES CELSIUS ). First cold pressing: Extra virgin or virgin olive oils obtained at a temperature below 27尊C from a first PROCESS OF SEPARATIONOF THE COMPONENTS mechanical pressing of the olive paste by a OF OLIVE JUICE. traditional extraction system using hydraulic presses.. Cold extraction: Extra virgin or virgin olive oils VIRGIN OLIVE OIL ALPERUJO obtained at a temperature below 27尊C by 4 KG OLIVES = 1L Pieces of skin, pulp and bones percolation or centrifugation of the olive paste. Olivares Campo de J坦dar s.l.
EARLY HARVEST, OBTAINED ONLY FROM THE TREE ( END OCTOBER, BEGUINING NOVEMBER) TRANSFER TO THE MILL AS SOON AS POSSIBLE ( GRINDED IN LESS THAN 5 HOURS ) OLIVES ARE BEING CLEANED FROM ALL TYPES OF IMPURITIES OLIVE ARE BEING WEIGHED THEY ARE GRIND EVERY DAY, MAKING OLIVE PASTA, AFTERWARD IT IS BEATING IN ORDER TO TAKE OLIVE JUICE (21 DEGREES CELSIUS). PROCESS OF SEPARATION OF THE COMPONENTS OF OLIVE JUICE. PREMIUM EXTRA ALPERUJO VIRGIN OLIVE OIL Pieces of skin, pulp and bones 7 KG OLIVES = 1L Olivares Campo de J坦dar s.l.
EXTRA VIRGIN OLIVE OIL Olive Variety: PICUAL. KALTUR PREMIUM Description: Excellent 100% natural juice directly obtained from the olives directly from olive groves from Sierra M叩gina (Jaen) with its corresponding denomination of origin. For its elaboration the olives are picked and selected early in November even last week of october in its right moment of maturity. Provided with brilliant greenish tones, fruity aroma of green herb and tomato, with soft bitter and light piquant which awards great balance and delicacy. It is a gastronomic product of impeccable flavor which is the star product in the gastronomic culture as well as in Mediterranean diet. EVOO KALTUR PREMIUM is a monovariety of picual variety (species) which offers the highest amount of oleic acid, antioxidants and stability in comparison with other olive oils. Bottle: 0,5l glass bottle in its box. Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (SPAIN) contact@kalturoil.com
VIRGIN OLIVE OIL OLIVE JUICE DIRECTLY OBTAINED BY MECHANICAL MEANS MONOUNSATURATED FAT ACIDS NATURALS ANTIOXIDANTS OLEIC ACID 96% TRIGLYCERIDE POLYPHENOLS TOCOPHEROLS (GREATER STABILITY) 4 % OF SMALL VOLATILE TASTELESS AND ODORLESS MOLECULES AT ROOM TEMPERATURE NUTRITIONAL CHARACTERISTIC GIVE FLAVOR AND ODOR As an antioxidant, reduces aging of cell membranes. Adjust the levels of blood cholesterol, lowers the rate of LDL, the bad one, and increases the rate of HDL, the good one. That makes it heart-healthy. Improves the functioning of the digestive tract. Stimulates the absorption of calcium, stimulating bone growth. Protects and tones the skin. Anti-inflammatory effects. Olivares Campo de J坦dar s.l.
Kaltur Premium EVOO
Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (ESPAA) avencio@kalturoil.com

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Kaltur Premium EVOO

  • 2. EVOO PREMIUM Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (ESPAA) contacto@kalturoil.com
  • 3. 多WHO WE ARE? MORE THAN 4 GENERATIONS AS COLLECTION OF THE HARVESTERS FRUIT OLIVARES CAMPO DE JDAR S.L. FAMILY COMPANY UNDER THE BRAND JDAR, JAN. KALTUR Olivares Campo de J坦dar s.l.
  • 4. OLIVE TREE OLIVE FRUIT POMACE OLIVE VIRGINS OLIVES OILS EVOO VOO LAMPANT OLIVE OIL CRUDE OLIVE POMACE OIL Refine Refine REFINE OLIVE OIL REFINE OLIVE POMACE OIL MIX WITH VOO MIX WITH VOO OLIVE POMACE OIL EVOO EVOO VOO OLIVE OIL PREMIUM Olivares Campo de J坦dar s.l.
  • 5. VIRGINS OLIVES OILS PHYSICAL-CHEMICAL TEST PANEL TEST (ANALYSIS) ORGANOLEPTIC IT IS MAKE IN A LABORATORY WHERE A GROUP OF TRINED TASTERS, YOU COULD GET AT LEAST: QUANTITATIVELY EVALUATES FOUR OF THE PROPERTIES OF THE VIRGIN: ACIDITY: indicates the proportion of free fatty acids (oleic acid) per 100 FRUITY grams of the sample, is neither more nor BITTER less than the degree of deterioration of SPICY fatty acids in the process. NOT TASTE. DEFECT PEROXIDES INDEX, K232 K270 WAXES INDEX HUMEDITY IMPURITIES ≒ EXTRA VIRGIN OLIVE OIL VIRGIN OLIVE OIL LAMPANT OLIVE OIL ACIDITY< 0,8 ACIDITY< 2 ACIDITY> 2 PEROXIDES INDEX< 18 PEROXIDES INDEX< 18 FRUIT = 0 FRUIT > 0 FRUIT > 0 DEFECT= 0 0 < DEFECT < 3,5 DEFECT > 3,5 Olivares Campo de J坦dar s.l.
  • 6. EARLY HARVEST, OBTAINED ONLY FROM THE TREE ( NOVEMBER, DECEMBER, JANUARY ) TRANSFER TO THE MILL AS SOON AS POSSIBLE OLIVES ARE BEING CLEANED FROM ALL TYPES OF IMPURITIES OLIVE ARE BEING WEIGHED THEY ARE GRIND EVERY DAY, MAKING OLIVE PASTA, AFTERWARD IT IS BEATING IN ORDER TO TAKE OLIVE JUICE ( 27 DEGREES CELSIUS ). First cold pressing: Extra virgin or virgin olive oils obtained at a temperature below 27尊C from a first PROCESS OF SEPARATIONOF THE COMPONENTS mechanical pressing of the olive paste by a OF OLIVE JUICE. traditional extraction system using hydraulic presses.. Cold extraction: Extra virgin or virgin olive oils VIRGIN OLIVE OIL ALPERUJO obtained at a temperature below 27尊C by 4 KG OLIVES = 1L Pieces of skin, pulp and bones percolation or centrifugation of the olive paste. Olivares Campo de J坦dar s.l.
  • 7. EARLY HARVEST, OBTAINED ONLY FROM THE TREE ( END OCTOBER, BEGUINING NOVEMBER) TRANSFER TO THE MILL AS SOON AS POSSIBLE ( GRINDED IN LESS THAN 5 HOURS ) OLIVES ARE BEING CLEANED FROM ALL TYPES OF IMPURITIES OLIVE ARE BEING WEIGHED THEY ARE GRIND EVERY DAY, MAKING OLIVE PASTA, AFTERWARD IT IS BEATING IN ORDER TO TAKE OLIVE JUICE (21 DEGREES CELSIUS). PROCESS OF SEPARATION OF THE COMPONENTS OF OLIVE JUICE. PREMIUM EXTRA ALPERUJO VIRGIN OLIVE OIL Pieces of skin, pulp and bones 7 KG OLIVES = 1L Olivares Campo de J坦dar s.l.
  • 8. EXTRA VIRGIN OLIVE OIL Olive Variety: PICUAL. KALTUR PREMIUM Description: Excellent 100% natural juice directly obtained from the olives directly from olive groves from Sierra M叩gina (Jaen) with its corresponding denomination of origin. For its elaboration the olives are picked and selected early in November even last week of october in its right moment of maturity. Provided with brilliant greenish tones, fruity aroma of green herb and tomato, with soft bitter and light piquant which awards great balance and delicacy. It is a gastronomic product of impeccable flavor which is the star product in the gastronomic culture as well as in Mediterranean diet. EVOO KALTUR PREMIUM is a monovariety of picual variety (species) which offers the highest amount of oleic acid, antioxidants and stability in comparison with other olive oils. Bottle: 0,5l glass bottle in its box. Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (SPAIN) contact@kalturoil.com
  • 9. VIRGIN OLIVE OIL OLIVE JUICE DIRECTLY OBTAINED BY MECHANICAL MEANS MONOUNSATURATED FAT ACIDS NATURALS ANTIOXIDANTS OLEIC ACID 96% TRIGLYCERIDE POLYPHENOLS TOCOPHEROLS (GREATER STABILITY) 4 % OF SMALL VOLATILE TASTELESS AND ODORLESS MOLECULES AT ROOM TEMPERATURE NUTRITIONAL CHARACTERISTIC GIVE FLAVOR AND ODOR As an antioxidant, reduces aging of cell membranes. Adjust the levels of blood cholesterol, lowers the rate of LDL, the bad one, and increases the rate of HDL, the good one. That makes it heart-healthy. Improves the functioning of the digestive tract. Stimulates the absorption of calcium, stimulating bone growth. Protects and tones the skin. Anti-inflammatory effects. Olivares Campo de J坦dar s.l.
  • 11. Olivares Campo de J坦dar S.L. Nacimiento 33, 23500, J坦dar (ESPAA) avencio@kalturoil.com