Empletre

It is one of the varieties that has expanded most in our country. Although it is typical of Aragón, it is also grown in the Balearic Islands, Castellón, Tarragona and Navarre. Its name derives from the Catalan word “empelt”, meaning to graft. As an eating olive, it is commercialized black, and in a marinade. This type of olive is mainly destined for eating directly or as a garnish, almost always in the form of black olives, after they have undergone various curing and sweetening processes.

Characteristics of the Empeltre

Empeltre olive variety has good characteristics for the production of oil. The cultivation of this variety is mainly intended for oil production. Empeltre is included within the protected designations of origin Mallorca Oil and Terra Alta Oil. Size: Empeltre olives are medium size (2.5-3 grams).

Shape: The shape of the olive is elongated and slightly asymmetric.

Empeltre EVOO has a soft and sweet taste, with fruity aromas. The oil is yellow and its flavor is less intense than varieties such as Picual, Hojiblanca, Cornicabra or Arbequina. It produces oils that are sweet, slightly peppery and bitter, and with an intense fruitiness, in which a green apple and almond taste can be clearly appreciated.

Use of Empletre

It is used both as a table olive and to produce a high-quality olive oil. Ideal to be used raw: blending in well with the other ingredients without overwhelming them; or cooked: an excellent choice for fried food, while leaving the flavour of the food unchanged.