The percentages that are outlined refer exclusively to the proportion of olive trees of each variety present in the area.
The local variety is an endemic variety of the area that is not collected in the Germplasm Bank of Córdoba and that has been named in the studies carried out by the Association.
The olives destined to obtain oils from the D.O. Campo de Montiel oil, must have a maturity index - only in a tree sample -, between values of 3 and 5.
Physico-chemical and organoleptic characteristics of Campo de Montiel oils
Oils of the D.O. Campo de Montiel oil should have the qualification of "extra virgin". In terms of organoleptic score, the median of defects will be equal to zero (= 0) and the fruit median equal to or greater than two and a half points (≥ 2.5).
The maximum acidity (% oleic acid) will be 0.5 º. Maximum peroxide value of 15 m.e.q. of active oxygen per kilogram of oil. In oils previously certified for the campaign that remain in the cellar until the date of packaging, it will be accepted that the peroxide index can reach the maximum figure of 18 m.e.q. of active oxygen per kilogram of oil.
Absorbance of ultraviolet radiation:
K270 ≤ 0,20
K232 ≤ 2,50
The sum of humidity and impurities must be ≤ 0.1%
The oils covered by the D.O. Aceite Campo de Montiel will present considerable intensities of fruity, highlighted bitter and spicy, with nuances of the Cornicabra and Picual varieties, and to a lesser extent, apple, almond, etc., typical of other varieties. They will be balanced oils, with maintenance of a uniform and proportional line, both in the fruit and in the intensities of bitter and spicy.
The fruity attribute of olives (green or ripe) is present in all the oils of Campo de Montiel. The nuances of fruity are green or ripe depending on the harvest time of the olive, both of which can be present simultaneously.
The oils made at the beginning of December, from picual olives, or the oils obtained from cornicabra olives at the end of the same month, have mainly fruity greens, Specifications of the D.O. Campo de Montiel Oil 9 turning to ripe fruit as the harvest progresses, until the end of January.
LThe fruity greens of the Campo de Montiel oils are distinguished by a characteristic green leaf smell or even tomato plant, recovering in the mouth and on the nose the green leaf notes. The nuances of other fruits should also be present in the Campo de Montiel oils.
Bitterness is a characteristic attribute of Campo de Montiel oils, present in them with medium high intensity.
Campo de Montiel oils evolve in the mouth towards spicy.
The oils of Campo de Montiel present, on occasion, in a perceptible way, other flavors such as green or ripe almond, fig, tomato, banana and artichoke.
The color varies, depending on the time of collection and the situation.
Study carried out by the Higher Technical School of Agronomists of Albacete
Study carried out on samples of oil from 20 oil mills in the zone indicates that they have very low values of the parameters of physico-chemical quality considered (acidity ≤ 0,8º, peroxide index ≤ 20 meq O2 / kg, K270 ≤ 0, 20; K232 ≤ 2.5), all of them being classified as "extra virgin". The parameters of regulated physical-chemical quality applied to virgin olive oil are penalized, so that low values of them indicate high quality of the product, and vice versa. These values confirm the high quality of olive oils in the study area.
In addition, the study highlights the high content of oleic acid and stearic acid, and low content of linoleic acid, palmitic acid and linolenic acid of the olive oils analyzed.