Santa Creu
Monovarietal Arbequina
Producer
Locality
Production
Moli Coloma
Piera, Catalonia, Spain
1,500 bottles planned
THE OLIVE GROVE
The extra virgin olive oil Santa Creu (Holy Cross in Catalan) pays homage to the 11th century Roman hermitage of Santa Creu de Creixà, located in the municipality of Piera. Around the hermitage there are centuries-old olive trees from which the olives come to produce exclusively this excellent oil.
It is a region marked by Mediterranean influence, with dry, hot summers and cold, wet winters. The soil where the olive trees of this magnificent extra virgin olive oil grow is clayey-silty and poor in organic matter.
In this unique space, there are also hectares of forest rich in fauna and flora and a large number of organically cultivated vineyards. The harvest of the oil from the Santa Creu farm is done by hand. A unique and exclusive jewel. This unique and privileged environment as well as the technicality at the time of extraction combine to create a complex extra virgin olive oil, bringing out very diverse aromas and a very pleasant and balanced final note.
A special oil, a delight for the senses thanks to a particular harmony between spiciness and astringency, dominated by the characteristic sweetness of oils made from the Arbequina variety.
THE SENSORY EXPERIENCE
Oil with very low acidity, balanced and complex. Fruity green olive, where we find a very harmonized spiciness and bitterness. The aftertaste increases the intensity of the fruitiness, thus improving its freshness. Exceptional aromas of apple, banana, tomato and artichoke.
Extra virgin olive oil with a particular harmony between spiciness and astringency, with a predominance of the sweetness characteristic of the oils of the Arbequina variety with a complex profile, low in acidity, with a green fruity aroma.
The mouthfeel is powerful, with a marked bitterness and spiciness, which give way to a slight final sweetness and a hint of almonds.
FOOD PAIRING
This oil is magnificent both with dishes based on raw products such as mixed salads, as well as with grilled or sautéed vegetables or mushrooms. It also goes perfectly with white fish and shellfish cooked by steaming, grilled or marinated.
With tomato bread (local specialty called in Spanish: pan con tomate), it will highlight all its fruity characteristics. It also goes very well in pastries, with chocolate desserts such as coulant, brownies, or dark chocolate soups.
Extra virgin olive oil is very versatile and is magnificent both with fish dishes or white or red meat, as well as with vegetables. It also goes perfectly with fresh creams and fruit or vegetable salads or pasta of all kinds. With bread and fresh tomato (local specialty called in Spanish: pan con tomate), it will highlight all its fruity characteristics.
The variety's banana and nutty flavor also pairs wonderfully with dark chocolate.
TO LEARN MORE
The harvest is carried out with approximately 90% green olives. The harvest is manual and the olives are immediately taken to the mill.
Then, a cold extraction is carried out, without exceeding 28 degrees, applying a very short mixing time in order to preserve all the aromas.
After a natural decantation of about 5 to 6 days, the oil is bottled after having been previously filtered, thus keeping the character of the fruit intact.
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