BRINGING THE CITY TO THE COUNTRYSIDE What is Proyecto Los Aires? We are two young people following our family tradition of OLIVE GROVE in Toledo, but with a new objective: Getting back to basics. With this idea, we create Proyecto Los Aires and take our first step: “Bringing you fresh, natural, extra virgin olive oil – straight from the field to your doorstep, and in conversion to organic”. - No middlemen involved. - Respectful to source farmers and the environment. - Freshness is the key to its unimaginable quality. You won't let a drop on your plate. A ONE-minute guide to our unique olive oil and Proyecto Los Aires. You don´t get oil like this any more! Laura Toledano´s pictures will transport you to the heart of our olives groves. How do we do it? In the field, we visit and care for our trees every day. We use no pesticides, insecticides or chemical fertilizers and adhere strictly to farming models that respect the region’s agroecosystem. What will you find in this blog? - Information on how to purchase our unique olive oil - limited to a short production - A detailed insight into the production of our olives and the process by which our olive oil is made - Updates on our annual production - News and offers! As it is sure you love olive oil, and you are interested in how our project progresses, follow us through: our blog, facebook and/or twitter We are always delighted to hear your questions and feedback. If you want to try our extra virgin olive oil, you can order it through our webshop or contact us. We will bring it to you.
Do you know what olive oil is? Because olive oil is synonymous with quality, today we aim to help you in the purchase of olive oil. Surely more than one of you has been for a long time in the supermarket trying to choose the type of oil we buy. Some will choose by the color, others by the design of the bottle, the price... But do we really know what are we buying when on the bottle it only appears the words "olive oil"? We've had this conversation with some curious friends and he really appreciated it, so lets take notes! To clear up this issue, the first thing you must know is that to getting an oil category is mainly influenced by the state of the olives at the moment of the harvest, ripeness of the olives (which influences the flavor), the elapsed time between harvest and transport to the mill (should not exceed 48 hours). Thus, one can obtain the following types: - Extra Virgin and Virgin Olive oil: That olive oil is obtained solely by mechanical, without contact with organic solvents and the temperature during extraction should be less than or equal to 30° C. - Refined olive oil: when the olives are damaged (fermented because of collecting from the ground) or there are problems during the process, obtained oils are current (also called "lampante") to compulsorily be refined (losing all organoleptic and healthy characteristics because it is processed with a temperature above 300° C) and not suitable for food. This refining process removes all unwanted components, obtaining an almost colorless, odorless and tasteless liquid. Now pay attention! To this liquid it is added a certain amount of virgin olive oil: - "Mild" olive oil if you added just a few drops (yes, talking about drops) of virgin olive oil. - "Intense" olive oil if you add a few more drops. - Pomace olive oil: It is obtained from the olive pomace (waste of bones and skins), which requires organic solvents for extraction and therefore not suitable for food. It reaches the consumers after being processed by refining and then blending with virgin or extra virgin olive oil. What does this mean? Summarizing, when we consume virgin olive oil or extra virgin olive oil, we are eating pure olive juice. It is the same as comparing your own fresh squeezed orange juice for breakfast or drinking carton orange juice, both are orange juice but with major differences. Wouldn't you like the idea of having every day natural olive juice? Sadly the worldwide legislation allows confusion while tagging and may lead to consumers' confusion. Let's defend healthy products, and why not the Mediterranean diet!
Organic Extra Virgin Olive Oil Proyecto Los Aires tasting set: official results VISUAL ANALYSIS Bright yellow, with average density. OLFACTORY ANALYSIS Green olives, fresh herbs and tomato aromas CATA Green olive and nut flavors. Balanced bitter and spicy. Other interesting information: ANALYTICAL REPORT Acidity: 0.2 Peroxide 4.8 K270: 0.15 K232: 1.84 Delta K: Less than 0.01 Go ahead and leave your results in the comments!
Proyecto Los Aires and its olive oil Los Aires launch! 2013 Proyecto Los Aires' launch. Photo by Laura Toledano: On mirrors. After a couple of weeks after Proyecto Los Aires' launch, we now can say: It was a pleasure to share our project with you! We had a great reception, unexpected surprises, and everything decorated with the perfect cienmilcuartos decorating work only suitable for design geniuses and charming hairdressers Alberto Tamayo Peluqueros that we all could enjoy. The catering service worked perfectly round the hand of Mary, Marieta, Leticia, Sergio and David. Not to mention the quality of the cut of cheese from our parents who gave the touch an oil tasting evening. For us, it was the first time we open the doors of Proyecto Los Aires and we are very happy with your great involvement and curiosity. As we promised, hereby we leave the results of your oil tastings and we congratulate you on how well you did. Compiled data from the Los Aires extra virgin olive oil tasting by the public who attended the launch of Proyecto Los Aires. In addition we discovered that most of you would like us to organize environmental education sessions, visit to the mill, tastings and photography. So, we get down to work! If you want to know who did we prepared the details and see how beautiful you were that night and get your picture in the cienmilcuartos 's photocall. Proyecto Los Aires remains open to any suggestions!
Los Aires EVOO launch invitation First stone of our project! It will take place at Alberto Tamayo Peluqueros, located in Calle Cavanilles 50 and with the invaluable collaboration of the design team cienmilcuartos. There will be surprises, and beautiful details about our history and project. We also will be accompanied by Helena Andrade from Fundación Cris contra el Cancer with her amazing project to which we will donate 15% of profits of the afternoon. Sure you'll love it (besides our olive oil)! You can join our facebook event. The twitter hashtag for the event is #presentación_AOVE_LosAires Invitation designed by cienmilcuartos for the Proyecto Los Aires' event at Alberto Tamayo Peluqueros.
Invest in science, invest in life Today we talk about "Pasos solidarios frente al cáncer" (which means "Solidary steps against Cancer"): the new draft of Helena Andrade, collaborator of Fudación Cris Contra el Cáncer (Cris Foundation Against Cancer). Helena has decided donning their hiking boots and be the guide for everyone who wants to join to make a part of the Camino de Santiago in June in order to raise funds and awareness for cancer research. Los Aires can not accompany them on this adventure but we want to do our bit by donating a part of everything we raise during the months of April and May before the road. And, if the ants can move mountains, imagine what a group of Homo sapiens might move! Picture from Andrey Pavlov "Statue of Labour". Thank you Andrey!
Proyecto Los Aires Extra Virgin Olive Oil Make your toasts and salads happier! We followed our dream and Los Aires was born. It is ellaborated from: - Olive groves in conversion to organic farming, - Olives from the last harvest (2013-2014); you will fell its freshness, - From a single variety (cornicabra), - And from a single region (Arcicóllar). Because all of those reasons, when you will have it: - You will enjoy the flavour of a real olive oil, that you cannot get easily any more, - You will take care of your health, - And, you will be protecting the environment from where the olive is collected, - Finally, you will be promoting rural development, since we ensure a fair price for the farmers. Proyecto Los Aires EVOO Cata Analysis To try our olive oil, please visit our webshop or email us at email@example.com We want to finish this post with the words of a great collaborator and friend: “I am willing to buy a good bread to dip it in this olive oil!!”
Olive oil history The olive tree is the subject of many legends. Dating back millennia, the oil originating from this tree’s fruits has accompanied the history of mankind. Second only to sesame oil, olive oil is one of the longest-standing edible oils on earth. In ancient times, olive oil was used not only as food but also as medicine, in cosmetics and in religious ceremonies. The Origins of Olive Cultivation It is believed that a particular variety of olive tree was selected in the Middle East in the Copper Age (4000 BC) for its large, fleshy fruits, obtained by hybridizing African and Asian trees. The fruit of this olive tree quickly found its place in our cultures, being used as food, as fuel for lamps and even as an ointment. Ánforas encontradas en la bodega del Palacio Real de Knossos, Creta (II-I milenio a.C)Fuente: Los caminos del comer In Babylon, doctors were known as Asu, meaning “one who knows about oils”. The first olive plantations were established in Palestine, Crete and Egypt. Olive oil extraction technology was slow to develop, but eventually became a very important product for Ancient Greece and spread far and wide along the coastlines of the Mediterranean. Primitive Olive oil lathe founded in a tomb from Tebas (Egypt). Source: Sabor artesano Maceta de estribo. Fuente: Cultura egipcia The oil was transported in ceramic amphorae and leather wineskins. People were able to identify the origin of the oil depending on which vessel was used. Amphore from Knosso Royal Palace,Crete (II-I millenium B.C.)Source: Los caminos del comer
The olives harvest starts Hello everyone: The harvest has started. This first image is from the still empty trailer. After a long day, we leave the most representative images from the harvest. In this case, we use a vibrating machine connected to the tractor that grab a branch and facilitates the olive olive falling and damages less the new branches (which will bear fruit next year) comparing to the traditional "vareo" (use of a long stick to harvest olives): Knocking down the olives The olive is discharged into a trailer that will take the olives to the mill to make our olive oil: Olives unload in the trailer To conclude we leave you with one of the huge and ancient olive trees in the area: We finished the harvest day with this olive tree. A hundred-year-old tree that gives us this good olive oil!
The olive tree's flower So were the olive trees in May 2012 ... With the flowers ready to open.