Take a peek at the beautiful olive oils of Olis Singulars

There’s something magical about olive groves, how rows upon rows of ancient, trees – some of nature’s finest sculptures – grow old and wizened for hundreds or thousands of years, yet still yield succulent fruits that produce the rich olive oil which graces our tables.

In Spain, the world’s top producer of olives and olive oil, the olive tree is both a pillar of the economy and the heart of the community, providing employment and a way of life for many.

The country is estimated to produce more than 1.5 million tonnes of olive oil each year – a figure which could rise even higher as the demand for this ‘luxury staple’ shows no sign of abating.

But behind the big numbers lies an army of small-scale farmers, producing top quality oils, continuing ancient traditions and developing new practices and flavours to keep our taste buds interested.

One such producer is Ricard Mateu from Olis Singulars, a cooperative of farms based near Valencia.

Tell us about Olis Singulars
We are part of the Agricultural Cooperative Les Alboredes from the village of La Jana in the El Maestrat region. We have more than 500 members who are small farmers who cultivate, care for and harvest the olives. Together we produce oils as unique as Alboredes which is prepared only with the Farga variety of olives from trees classified as 1,000 years old.

That’s amazing that trees so old can still produce oil
The Farga variety is the only one that has endured since the time of the Romans, but the cultivation of the olive tree and the preparation of olive oil are traditions which have, since ancient times, told the story of the culture, landscape and work of the peoples of the Mediterranean. The production of oil in the Maestrat region goes back to the times of the Roman Empire as we can see in the various Roman settlements and in the Via Augusta, which is still the backbone of the land today.

So what is so special about the Maestrat region for olive oil production?
The Maestrat area is the only place like it in the world. The olive trees have formed part of this landscape for millennia. To see and touch these large olive trees, charged with history, is a unique and special sensation that shows how, generation after generation, the people of this land have maintained and cared for this culture and tradition.

The fact that we can enjoy these majestic olive trees also proves that Maestrat has an ideal climate for this crop – a dry Mediterranean climate, with mild winters and hot summers marked by the strong Mistral wind, the Sierra wind as we call it here.

This is a climate with character that forges oils with personality: oils that are now being discovered around the world.

And what types of olive oil do you produce?
Olis Singulars' great oils are the Extra Virgin, the Milenario, and the Smoked. In Maestrat we grow several varieties of olive: Cuquello, Regues, Picual, Arbequina and Farga. With our extra virgin oil, we have achieved a balanced mix of these varieties that give the oil a flavour that is mild but bursting with character. In Milenario, we use only the Farga variety, which gives it a golden green colour, a fruity aroma and a flavour which is balanced between spicy and sweet. It’s a 100% natural product with recognised beneficial health effects.

Which one is your favourite?
That would be like choosing between your children! Each one of our oils is unique. We produce oils that don't leave you indifferent. The Millennium is unique in that only trees that are 1,000 years old can produce this oil, and we’re really excited about our smoked oils. Smoking is an artisan oil treatment which adds new flavours and experiences and gives a unique personality to our oils. But I would say that each oil has its moment and combination. It is impossible to settle for only one.

But if you had to recommend just one, which would it be?
I have more than 10 types of olive oil in my kitchen and I'm always trying new varieties. It’s important to note that at Olis Singulars, we are heirs to an oil culture that is deeply rooted in our country. Here we don't only use one single oil. Pure olive oil, for example, is best for frying and cooking.

The extra virgin is very much appreciated for salads and cold dishes. We recommend the smoked oil to finish or liven up dishes such as rice, fish or meat. In the case of the Millennium, we can also enjoy this on fish, in a salad or on our esteemed pa amb tomàquet (toasted bread smeared with tomato and flavoured with oil and salt). Each oil has its own unique character and, properly used, is a perfect partner for the good cook.

What is the role of olive oil in a healthy diet?
Olive oil is one of the pillars of the healthy Mediterranean diet and earns its fame for both its high nutritional value and its exceptional flavour, which means it is considered a true delicacy. Olive oil provides fatty acids that are vital for good health and which, among other benefits, help to regulate blood cholesterol levels.

Also, these fatty acids are an important source of vitamin E, with a high concentration of antioxidants, which protect against cellular ageing and stimulate the immune system to prevent and resist infection. The recommended dose of olive oil is 40g per day, or two or three tablespoons. Olive oil is not only good for the palate, it is also good for our health.

See for yourself

If you fancy a trip to historic Spain with a bit of a foodie twist, here’s what Ricard has to say about his area…

“We love sharing our knowledge and showing people our olives! We’re located in a beautiful setting that offers all the ingredients for an unforgettable experience – complete with oil culture, nature, history and gastronomy.

While you’re here in La Jana, visit the Museum of Mas d'en Pou which has the highest concentration of ancient olive trees in the area – it’s a natural marvel. Amid jewels of Valencian architecture such as the parish church of San Bartolome and the Roman baths in the Fuente de la Salud Monastery, you can also enjoy sensational local cuisine.

We recommend the Casa dels Capellans restaurant. To complete a memorable stay we always recommend a visit to the Delta del Ebro national park, a half-hour drive from La Jana, where you must also stop at Cal Faiges restaurant in Poble Nou, a local restaurant specialising in rice and seafood.”

www.olissingulars.com