Our
Masía el Altet extra virgin olive oil
Masia: Is used to describe a country estate, a large farmhouse or a house where agricultural work is carried out. It is to be found in areas of Spain which formed part of the Kingdom of Aragon.
Altet: Land elevation. Its origin is a diminutive of –ALT–, which means high in the Valencian language.
High Quality
Our flagship olive oil. An exceptional coupage crafted from Picual, Arbequina and native varieties like Alfafarenca, Blanqueta and Genovesa, grown in a unique microclimate shaped by sharp temperature contrasts between day and night.
Early harvesting and a meticulous, hygienic milling process give rise to a distinctive, complex and balanced oil, recognised as one of the most awarded in the world.
Premium
Our premium coupage. A fruity olive oil, light to medium in intensity, floral and balanced, born from a truly unique setting: the Natural Parks of Font Roja and Sierra de Mariola, recognised as the mountain range with the greatest diversity of aromatic plants in the world, with nearly 1,200 catalogued species.
It is precisely this botanical richness that gives Masia el Altet Premium its distinctive personality, making it a singular oil, a faithful reflection of the land where it was born.
High End
A Picual monovarietal from our dry-farmed olive groves. An intense extra virgin olive oil, with a slightly more pronounced pungency and bitterness that reveal the full strength and character of this variety.
The altitude of our land, combined with the proximity of the Mediterranean Sea, shapes a singular, expressive oil, deeply rooted in the place where it was born.
Special Selection
A 100% Changlot Real olive oil, a native variety from south-eastern Spain, still little known, that brings unique nuances and a personality rarely found in other oils.
Harvested at pre envero, the moment of greatest aromatic and flavour expression, Special Selection is a unique series, limited to our own annual harvest: a faithful reflection of a singular variety and of the land that nurtures it.
Joël Robuchon
A special coupage created for the Joël Robuchon family, crafted exclusively from three native varieties, Alfafarenca, Blanqueta and Genovesa, that give this oil a unique identity, impossible to replicate beyond our valley.
An exclusive edition, available only at the farmhouse and at the Robuchon group restaurants, where the character of our olive groves meets the demands of haute cuisine.
Extra virgin olive oil with a unique flavour
What does the quality of extra virgin olive oil depend upon? Evidently, on many factors but the main one is the geographical position, the location of the olive grove, that characteristic known worldwide as the 'terroir'.
Some noteworthy characteristics of the 'terroir' are the temperatures of both the microclimate and the mesoclimate, the level of humidity or dryness, wind intensity, mineral types and their quantity in the soil, types of wild yeasts, rainfall, soil composition, hours and angle of sunlight, altitude, drainage, latitude and of course, the hand of the expert.
All of these factors have a direct influence on the fruit, greatly enhancing its own particular identity, a reflection of the atmosphere which aided its growth and we have evidence of the 'terroir' in the colour, aroma, tastes and sensations of the future extra virgin olive oil Masía el Altet.
Masía el Altet's olives grow in a privileged place, in a valley surrounded by two majestic natural parks, La Sierra de Mariola and the Font Roja Natural Park, in the interior of the province of Alicante, in the Polop Valley, a very short distance from the Mediterranean. They grow at an altitude of more than 800 metres in clay soil. Altitude and soil, two of the fundamental aspects for the taste of this extra virgin olive oil to be unique and to stand out among the best brands of Spanish extra virgin olive oil.
And if nature plays a fundamental role in making it possible for us to taste an excellent extra virgin olive oil, the human factor is no less important. Experience over many years has taught agricultural workers to know when it is best to pick the olives, when they have the necessary degree of acidity for harvesting.
Not all olives ripen at the same time and the specialist's observant eye is in charge of deciding the right moment to pick them, take them to the oil mill and begin the process of elaboration of the extra virgin olive oils that Masía el Altet puts on the market, controlling the exact quantity of polyphenols which, among many other characteristics, will make this extra virgin olive oil a healthy product. Taking a sip of this extra virgin olive oil is like taking medicine but one which is full of flavour.
And what cannot be overlooked is that success also lies in knowing how to combine traditional harvesting with the best cold pressing and bottling techniques. Applying the best technological advances to each bottle of Masía el Altet High End, Masía el Altet Special Selection, Masía el Altet Premium or Masía el Altet High Quality, the four brand names which have managed to place themselves among the best brands of extra virgin olive oil in Spain and around the world.
These are four oils which stand out for their great complexity, for achieving unimaginable aromatic expressions, a real pleasure for the taste buds of the most demanding consumers, extra virgin olive oil used by the great chefs in Spain and around the world to give a finishing touch to their culinary creations. A delicatessen unique in the world.
And one very powerful reason among others for not finding another extra virgin olive oil with this taste is that it is produced from native varieties of olive. Sometimes, Picual, other times Changlot Real and on yet others, a blend of all to produce a surprising result which you could never have imagined. All these factors enable you to enjoy the best extra virgin olive oil in the world.