La Cultivada

LA CULTIVADA

La Cultivada was born from a dream that wanted to come true. In 2007 I returned to the south, closer to the land cultivated by my ancestors, with the intention of creating a name for our family-produced olive oil. An oil that by virtue of its quality would echo the values of civilizing agricultural practices and their ancestral pact with nature. I devoted myself to the olive tree, and became an entrepreneur and an ambassador for a juice that affirms the identity of the Mediterranean, bears witness to time-honoured heritage and promotes a healthy lifestyle. La Cultivada is a taste revealing the spirit of a region. It invites us to be conscious and creative both in the kitchen and while we eat, nourishing the senses, the soul and the heart. La Cultivada is aesthetics and ethics; health and gratitude; it is listening to nature and a mythological experience.

Elena Vecino Founder of La Cultivada

Each of La Cultivada’s oils has a unique personality. Its character represents the joint effort made to produce a signature extra virgin olive oil, which has greater fruitiness and is greener, fresher and healthier than an ordinary oil. La Cultivada is a hymn to the quest for excellence and to humankind’s vocation for cultivating ourselves and allowing ourselves to be transformed by the environment, becoming many within one.

SELECTING THE JUICES

The selection process begins in the olive groves themselves, when we select the plots on the Estate with the highest quality fruit. These plots can vary from one year to the next. We constantly monitor the groves in order to anticipate changes and challenges and thus achieve excellence at each every harvest. Once the juices are extracted, we begin the intense task of tasting and selection which subsequently continues on a regular basis.

EARLY HARVEST

The timing of when we pick the fruit is an essential factor, one that determines the flavour and intensity of La Cultivada. Our harvest takes place when the olives are still green, just before they begin to change colour and take on a purple hue. Harvesting so early in the season means we do not obtain a high yield, but in return the quality of the oil is remarkably high. The result is a green elixir, with a high concentration of antioxidants and natural aromas and flavours.

ADVANCED TECHNOLOGY

We process our olives using state-of-the-art technology, always at cold temperatures and at low speed in order to avoid heating the pulp. When the juice has settled, it is filtered using cellulose pads. The filtering of the oil is extremely important for maintaining quality during its subsequent storage. The oil is then stored in stainless steel tanks with nitrogen blanketing, and kept at a controlled temperature. Our finished products are also stored at a controlled temperature.

FANS OF THE CAN

A Premium EVOO such as La Cultivada must have Premium packaging. We are fans of the can since we consider it to be the container that best conserves the organoleptic qualities of our juices: aroma and flavour. Our cans are lined with a special food-grade coating that prevents the oil from coming into contact with the metal. It is a high-quality lining that does not contain bisphenol A (BPA-Free).

We recommend storing cans of La Cultivada in a cool, dry place away from sources of heat.

OLIVE GROWING TRADITION

We are fully committed to the culture of olive oil, and we are heirs to an intangible family legacy: our ancestors’ devotion to the olive tree. Our maternal great-grandfather loved olive trees so much that he exchanged highly valuable estates for olive groves, embracing the symbolic meaning of a tree associated with the central concept of civilisation.

From the Estate, there is a wonderful view of the Castle of Almodóvar, which was linked to the Caliphate of Córdoba. At that time, great importance was attached to olive cultivation, so much so that fruit of the olive tree was accorded the status of “Cultural Asset”.

ONE STEP FURTHER

We brought in new varieties of olives to be cultivated on our land: the first arbequino trees in Andalusia, along with hojiblanco and picual. These young trees have adapted well to the terrain and now accompany the last vestiges of lechín trees to be found in the region, whose shape and size invite us to travel back through time. These century-old olive trees bear witness to the flavour that once prevailed in this area.

THE CULTIVADOS SUPPORT THOSE WHO WORK THE LAND AND THOSE WHO UPHOLD THE TRUE FLAVOURS OF FOOD.

www.lacultivada.com