Olive Oils
OLIVE OIL
The most basic element of Mediterranean cuisine is undoubtedly olive oil, an ancestral product originating in ancient times from what was ancient Mesopotamia, where in archaeological excavations carried out especially between the areas of the Tigris Euphrates and the Nile River, They have found remains of oil mills where apparently a cross between a variety of olives from a native African and an oriental one was made, producing large fruits where their oil was extracted.
Through the following civilizations, especially the Mediterranean area, oil has become an essential element and a fundamental food in the gastronomy of many coastal countries, making Spain the world's largest olive oil production in the world.
To produce such a precious liquid, which has come to be called "liquid gold", a careful process must be followed in order to subsequently process the olives, in the 24 hours following their collection, which is when they retain their most essential properties.
It is in the grinding and pressing of the product that the different qualities of the oil appear, from the first cold-pressed oil to the oil that is helped by its extraction based on the division of water between 30 and 35 ° of temperature that obviously by The density of the product does not mix in any way and helps to extract the precious liquid.
The different and strict regulations of the European Union, classify the oil in the following categories:
Extra virgin olive oil. It is the highest quality oil and it made with olives treated only with mechanical procedures, its acidity cannot exceed 0.8 °.
Virgin olive oil. This oil, in terms of its extraction, must be treated exactly the same as the extra virgin olive oil and the difference is that the degree of acidity allowed can reach up to 2 °, which should not be exceeded.
Olive oil, this oil contains exclusively refined olive oils that can be mixed with virgin olive oils, refined oils are those that have not reached the quality parameters of the other existing classifications and those in which thermal or chemical processes are used For the correction of aromas, flavors and colors, this type of oil cannot exceed 1 ° acidity.
Olive-pomace oil. That it is oil extracted from the pomace resulting from the milling of the olive and that it is obtained by physical or chemical means to achieve the final liquid, its acidity in lay acid should not be higher than 1 °.
In our market you can find oils from the different denominations of origin and from the varieties of olives: Picual, manzanilla, hojiblanca, lechín, morisca, arbequina, empeltre, cornicabra, blanqueta, royal, serrana etc.
And designations of origin and geographical indications, such as Alcarria oil, Campo de Montiel oil, Campo de Calatrava oil, Valencian Community oil, La Rioja oil, Madrid oil, Majorca oil, Navarra oil, oil from Terra Alta, oil from Bajo Aragón, oil from Empordà, oil from Montes de Alcaraz, oil from Antequera, oil from Baix Ebre-Montsiá, oil from Baena, oil from the Campiñas de Jaén, oil from Estepa, oil from Gata- Hurdes, oil from Les Garrigues, oil from Lucena, oil from Monterrubio, oil from Montes de Granada, oil from Montes de Toledo, oil from Montoro-Adamuz, oil from Poniente de Granada, oil from Priego de Córdoba, oil from Sierra de Cádiz, oil from the Sierra de Cazorla, oil from the Sierra Magina, oil from the Sierra del Moncayo, oil from the Sierra de Segura, Sierra Sur oil, oil from Siurana
Municipal Markets
Come to the municipal markets of Barcelona and learn about the history, operation, new projects and all the news of these commercial facilities. The Barcelona model is undergoing an important process of modernization and remodeling of the more competitive markets, with modern facilities and the services requested by the public.
Where we are
Av. Francesc Cambó, 16
08003 Barcelona
T: 933195740
Monday, Wednesday, Saturday:
7.30 to 15.30
Tuesday, Thursday, Friday:
7.30 to 20.30
Saturday 08.00 - 15.00