High Quality

High quality olive oil Masía el Altet

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.

 

High quality olive oil Masía el Altet

Specifications

  • The first coupage created by Masía el Altet
  • 60% Picual + 20% Arbequina + 20% Alfafarenca, Blanqueta and Genovesa (Local varieties)
  • “PRE ENVERO” stage of maturity of the olive (when the olive juice has the best aroma and taste)
  • Very high in polyphenols and antioxidants
  • Perfect to use with light fish, meat, cheese, pasta and all types of vegetables, as well as being used by many chefs in desserts and baking
  • Store somewhere cool, away from heat and light

Extra virgin olive oils, which are balanced, elegant, herbaceous and fruity, and which express the identity of the terroir, the special features of the varieties and the personality of the agriculturalist

 

Sensory profile

High quality olive oil Masía el Altet

Bottle details

  • PrintingVitrified micron gold
  • MaterialDark glass
  • CapTin
  • TopNo-Drip dispenser
  • Capacity500ml
  • Acidity< 0,15%
  • Limited edition to our own harvest

Terroir

  • LocationIt lies within two Nature Reserves. Valley of Polop, Alcoy
  • Height of the olive trees800 metres - 880 metres
  • Cultivation frame7 metres x 7 metres
  • Soil profileGood infiltrability, light, balanced texture containing organic matter
  • Soil textureSandy, clay loam, chalky, all shorts of soil type are to be found depending on the particular piece of land
  • Temperature / relative humidityStrong temperature changes between night and day
  • Olive grove average age35 years old 80%, >200 years old 20%
  • Yield / Hectare6.000kg to 9.000kg
  • ClimateContinental - Mediterranean with cold winters and warm summers
  • Month of floweringJune
  • Month of harvestEnd of October beginning November (max 10 days)
  • Distance from the sea30 Kilometres

Milling

  • Net oil yield<12%
  • Harvest methodShaking with inverted umbrella catchers (the fruit is not touched until it is milled)
  • Extraction methodContinuous two-stage system
  • StorageStainless steel air-conditioned inverted conical tank kept at a temperature of 13ºC and with nitrogen blanketing
  • Mass temperature< 23ºC. No additional water
Chromatic range Coupage

Chromatic range Coupage

ARBEQUINA

Chromatic range Coupage Arbequina

PICUAL

Chromatic range Coupage Picual

GENOVESA

Chromatic range Coupage Genovesa

Our brand ambassador
Joël Robuchon

34 Michelin stars

Joël Robuchon

High quality olive oil

A high quality olive oil must be complex, balanced and harmonious and of course, it must also have a great personality. All of these are concepts we have wished to convey in our Masía el Altet High Quality. The varieties of olive, our surroundings, the use of the most modern
technology and experience all work hand in hand to enable us to extract from our hundred-year-old olive trees a high quality olive oil which will not leave you indifferent when you try it.

As soon as you have a bottle of our High Quality in your hands, you will first of all notice on the nose, the smell of freshly-cut grass, of the grass and alfalfa that grow wild in the fields of the Font Roja and La Sierra de Mariola. Two protected areas
of great natural beauty, with an ecosystem unique in Europe, at an altitude of more than 800 metres above the Mediterranean only 30 kilometres away.

This intense impression is complemented by touches of green spring oats, barley and wheat, prunes, fig leaves, notes of plantain and tendral green almonds but if you continue, you will note peach and apple and the smell of green tomato, of the tomato plant and citrus fruits.

As soon as you taste this high quality olive oil, you will notice a dense, sweet entry, a balance between bitter and spicy notes which will mingle and mix with the herbaceous notes mentioned before and which will also be accompanied by the notes of tomato-tomato plant, plantain and artichoke
together with other spontaneous overtones of secondary perception.

So as you can see, this is a complex high quality olive oil appreciated by all those who wish to add a touch of distinction to the most creative dishes in haute cuisine or to those who simply wish to enjoy the simple pleasure of a piece of bread with high quality extra virgin olive oil.

This extra virgin olive oil produced in Masía el Altet, on a family estate situated in the mountainous districts in the north of the province of Alicante is a perfect blend of 60% Picual, 20% Arbequina and the final
20% composed of Genovesa and the native Blanqueta and Alfafarenca varities.

A high quality olive oil can only satisfy discerning palates if the olives are picked at the perfect moment of ripening, if they are treated with loving care all year round and if the most modern techniques are used in the bottling process so that not even the tiniest bit of flavour is lost.

However, it would not be possible either without the existence of passion. And so it is. The passion shown by the Petit family caring for and nurturing each and every one of the 14,000 olive trees which exist on the Masía el Altet estate. A passion which now means that we can talk about a high
quality olive oil which has won prizes and is recognized by experts and gourmets worldwide.