“LA COMA” is situated geographically in the municipality of Vilabella in the province of Tarragona and gives its name to the extra virgin olive oil. The olive trees, mainly of the Arbequina variety, are planted in this privileged location with fertile lands which create the ideal conditions for their cultivation........
“LA COMA” is situated geographically in the municipality of Vilabella in the province of Tarragona, and gives its name to the extra virgin olive oil. The olive trees, mainly of the Arbequina variety, are planted in this privileged location with fertile lands that create the ideal conditions for their cultivation, giving the oil a unique personality and an intense fruity aroma.
“La Coma” has passed from generation to generation, from fathers to sons, over a long period of time, inheriting the traditions, a pride in doing the job well and a love for the land.
We currently have more olive groves, some acquired recently and some rented. On the main farm the existing farmhouse is being restored and it is hoped that one day we will be able to show it to the public who could be interested in passing a few days in this privileged place and are interested in seeing the olive trees and /or the harvest.
This commitment to working hard and well, inherited from each generation, together with the experience acquired over the years, enables us to put into practice a model of olive growing respectful to human health and the environment.
The family currently in charge of "Olis LA COMA" is formed by the third generation of families SEGÚ SANAHUJA and DIAZ of CASTELLVI ("AGRODICA" SL). The oil we produce is solely extra virgin olive oil and forms part of the designation of origin.
The Arbequina, the variety that owes its name to the village of Arbeca, dominates the olive groves in the province of Lleida, although it is also very extensively found in the province of Tarragona: Camp de Tarragona, Baix Camp. The olive oils with the designation of origin "Garrigues" y "Siurana" are made with this variety. This type of olives leads to very aromatic oils, green at the beginning of the harvest, and almond-colour, neither bitter nor spicy, with characteristic olfactory notes.
Extra-virgin olive oil:
This type of oil is of the maximum quality. It is obtained directly from olives in good condition using mechanized means only , with an impeccable flavour and smell, and free of defects. Its degree of acidity must not exceed 0.8º. The organoleptic score, awarded by a qualified tasting panel, must be equal or higher to 6.5 points.
There are 3 subtypes: Mono varietal: Obtained from one sole variety of olive. Coupage:Produced from several varieties.
Designation of origin (D.O.): Generated from olives originating from a determined geographical area, where it is elaborated and bottled.
Virgin olive oil:
This oil follows the same quality parametres as extra olive oil, regarding the means of extraction. The difference is that it must not have more than 2º of acidity, and that the score obtained by a qualified tasting panel must be equal to or higher than 5.5 points. In other words, the defects must be practically unnoticeable to the consumer.
Olive oil:
It is a mixture of refined olive oil that is obtained from the refining of olives that have not reached the previously mentioned parametres of quality, and adding virgin olive oil or extra virgin (between 10% and 20%). As we can see, it has lost the word "virgin". This is due to the fact that other chemical or thermal processes are used for removing anything that might affect the aromas, tastes and colours in the production process of the refined oil. The degree of acidity of this olive oil cannot be higher than 1.5°.
Olive pomace oil:
This type of oil is the result of refining the olive pulp left over, the pomace, by chemical means. The vegetable fat obtained is mixed with a determined proportion of virgin olive oil, and the final graduation obtained, in oleic acids, will not be higher than 1.5°.
The making of extra virgin olive oil
Once the harvest has been finished, just at the right point of maturity and by means that avoid harming the fruit, the olive is transported to the mill.
The olive is transformed into virgin olive oil after a pressing process that has to be started as soon as possible in order to avoid alterations that can modify its quality.
The making of the virgin olive oil can be classified in 3 phases:
1 Grinding and preparation of the paste.
Firstly, the olives are washed and the leaves and impurities are removed. After they are crushed by different means, the hammer mill being the most used. The result is a paste that contains the pulp and the stone of the olive. In a second phase, the paste is introduced into a mixer in order to achieve a homogeneous mass.
2 The separation of solids and liquids.
Traditionally this is carried out with hydraulic presses. Since the 1970s horizontal axe centrifuges are used which are called "decanters" that turn at more than 3,000 rpm, separating the dry matter, the vegetation water and the oil (still with a certain amount of water) due to its different density.
3 The separation of the oil from the water.
The oil of the horizontal centrifuge still contains water, which will be eliminated by means of a vertical centrifuge. Afterwards the oil is filtered in order to extract the humidity in suspension and it is left to rest. This helps to separate the possible humidity and particles in suspension that can still remain.
Once the oil has been obtained and before packing, it has to be conserved in a special tank away from solar light, in order to conserve its organoleptic characteristics.
Health and well-being
Olive oil is the basis of the Mediterranean diet, widely recognized for its contribution to cardiovascular health.
Oleic acid, the main component of oil, is responsible for this healthy effect. It is a monounsaturated fat that helps to reduce cholesterol and prevents cardiovascular and metabolic problems. On intervening in the regulation of the metabolism of the lipids it plays a very important role in the maintenance of the healthy body weight.
The use of olive oil is recommended for salads, stews and fried food and this product is situated at the bottom of the alimentary pyramid recommended among the group of aliments that have to be consumed daily and on different occasions.
The content of oleic acid is bigger in extra virgin olive oil, the reason for which the consumption of extra virgin olive oil is recommended both for cooking and dressing. The daily recommended consumption is between 3 -6 servings of 10ml. In addition the extra virgin oil is especially rich in vitamin E, which is a natural antioxidant that reduces the aging of the tissues, and that because of its low acidity contributes to the prevention of gastrointestinal ulcers.
Gastronomy
Extra virgin olive oil improves the taste of food, adding more flavour to all dishes.
Because of its particular flavour, soft but fruity, the oil manages to enhance all dishes and maximizes the flavour of the ingredients without distorting them.
It is especially recommended for dressing food or for eating by itself with bread, for mayonnaises and fine sauces, vegetables, meat, fish or sea-food, giving a touch of flavour to soups and creams.
It doesn't penetrate fried food due to its high burning point, providing a soft touch of fruity aroma without taking anything away from the dish.
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National sales:
La Coma Aceite de Oliva Extra Virgen
Tarragona, España
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