• T: 8ºC

  • RH: 65%

High quality olive oil Masía el Altet Pure olive oil Masía el Altet The best olive oil brand Masía el Altet The best olive oil Masía el Altet

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

  • 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.

Bottle details

Printing:
Vitrified micron gold
Material:
Dark glass
Cap:
Tin
Top:
No-Drip dispenser
Information leaflet:
5 languages
Capacity:
500ml
Acidity:
0,08%
Limited edition to our own harvest

Terroir

Location:
It lies within two Nature Reserves. Valley of Polop, Alcoy
Height of the olive trees:
800 metres - 880 metres
Cultivation frame:
7 metres x 7 metres
Soil profile:
Good infiltrability, light, balanced texture containing organic matter
Soil texture:
Sandy, clay loam, chalky, all shorts of soil type are to be found depending on the particular piece of land
Temperature / relative humidity:
Strong temperature changes between night and day
Average age:
22 to 25 years old 80%
> 200 years old 20%
Yield / Hectare:
6.000kg to 9.000kg
Climate:
Continental - Mediterranean with cold winters and warm summers
Month of flowering:
June
Month of harvest:
End of October beginning November (max 10 days)
Distance from the sea:
30 Kilometres

Milling

Net oil yield:
<12%
Harvest method:
Shaking with inverted umbrella catchers (the fruit is not touched until it is milled)
Extraction method:
Continuous two-stage system
Storage:
Stainless steel air-conditioned inverted conical tank kept at a temperature of 13ºC and with nitrogen blanketing
Mass temperature:
< 23ºC. No additional water
More info
High quality olive oil
Pure olive oil

Premium

  • Second Coupage created by the firm
  • 70% local varieties; 40% Changlot real + 30% Alfafarenca, Genovesa and Blanqueta. 30% Picual
  • “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.

Bottle details

Printing:
Vitrified silver
Material:
Dark glass
Cap:
Tin
Top:
No-Drip dispenser
Information leaflet:
5 languages
Capacity:
500ml
Acidity:
0,09%
Limited edition to our own harvest

Terroir

Location:
It lies within two Nature Reserves. Valley of Polop, Alcoy
Height of the olive trees:
800 metres - 880 metres
Cultivation frame:
7 metres x 7 metres
Soil profile:
Good infiltrability, light, balanced texture containing organic matter
Soil texture:
Sandy, clay loam, chalky, all shorts of soil type are to be found depending on the particular piece of land
Temperature / relative humidity:
Strong temperature changes between night and day
Average age:
22 to 25 years old 80%
> 200 years old 20%
Yield / Hectare:
6.000kg to 9.000kg
Climate:
Continental - Mediterranean with cold winters and warm summers
Month of flowering:
June
Month of harvest:
End of October beginning November (max 10 days)
Distance from the sea:
30 Kilometres

Milling

Net oil yield:
<12%
Harvest method:
Shaking with inverted umbrella catchers (the fruit is not touched until it is milled)
Extraction method:
Continuous two-stage system
Storage:
Stainless steel air-conditioned inverted conical tank kept at a temperature of 13ºC and with nitrogen blanketing
Mass temperature:
< 23ºC. No additional water
More info

Special Selection

  • Monovarietal 100% from the local variety Changlot Real
  • “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 oily fish, red meat, strong 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.

Bottle details

Printing:
Vitrified serigraphy
Material:
Dark glass
Cap:
Tin
Top:
No-Drip dispenser
Information leaflet:
5 languages
Capacity:
500ml
Acidity:
0,08%
Limited edition to our own harvest

Terroir

Location:
It lies within two Nature Reserves. Valley of Polop, Alcoy
Height of the olive trees:
800 metres - 880 metres
Cultivation frame:
7 metres x 7 metres
Soil profile:
Good infiltrability, light, balanced texture containing organic matter
Soil texture:
Sandy, clay loam, chalky, all shorts of soil type are to be found depending on the particular piece of land
Temperature / relative humidity:
Strong temperature changes between night and day
Average age:
22 to 25 years old 80%
> 200 years old 20%
Yield / Hectare:
6.000kg to 9.000kg
Climate:
Continental - Mediterranean with cold winters and warm summers
Month of flowering:
June
Month of harvest:
End of October beginning November (max 10 days)
Distance from the sea:
30 Kilometres

Milling

Net oil yield:
<12%
Harvest method:
Shaking with inverted umbrella catchers (the fruit is not touched until it is milled)
Extraction method:
Continuous two-stage system
Storage:
Stainless steel air-conditioned inverted conical tank kept at a temperature of 13ºC and with nitrogen blanketing
Mass temperature:
< 23ºC. No additional water
More info
The best olive oil brand
The best olive oil

High End

  • Monovarietal 100% from the Picual variety
  • “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 oily fish, red meat, strong 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.

Bottle details

Printing:
Vitrified serigraphy
Material:
Dark glass
Cap:
Tin
Top:
No-Drip dispenser
Information leaflet:
5 languages
Capacity:
500ml
Acidity:
0,08%
Limited edition to our own harvest

Terroir

Location:
It lies within two Nature Reserves. Valley of Polop, Alcoy
Height of the olive trees:
800 metres - 880 metres
Cultivation frame:
7 metres x 7 metres
Soil profile:
Good infiltrability, light, balanced texture containing organic matter
Soil texture:
Sandy, clay loam, chalky, all shorts of soil type are to be found depending on the particular piece of land
Temperature / relative humidity:
Strong temperature changes between night and day
Average age:
22 to 25 years old 80%
> 200 years old 20%
Yield / Hectare:
6.000kg to 9.000kg
Climate:
Continental - Mediterranean with cold winters and warm summers
Month of flowering:
June
Month of harvest:
End of October beginning November (max 10 days)
Distance from the sea:
30 Kilometres

Milling

Net oil yield:
<12%
Harvest method:
Shaking with inverted umbrella catchers (the fruit is not touched until it is milled)
Extraction method:
Continuous two-stage system
Storage:
Stainless steel air-conditioned inverted conical tank kept at a temperature of 13ºC and with nitrogen blanketing
Mass temperature:
< 23ºC. No additional water
More info

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 Maset.

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.