Masia el Altet Special Selection

Masia el Altet Special Selection

SKU:
MSA-17-B-EE03
$32.95

A balanced and harmonious Monovarietal extra virgin olive oil produced exclusively from the Changlot Real olives native to Valencia. The aroma is wonderfully herbaceous with notes of freshly-cut grass, fennel, citrus fruits and green banana with hints of green almond and tomato. With its complex and balanced flavor, this oil will complement a wide range of dishes from sautéed fish and broiled meats to green salads and soups.

Pairs Best With

Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Poached Fish, Soft Cheese, Sauces, Legumes/Pulses, Pasta

Recent International Awards

2017 NYIOOC - Gold Medal
2017 Olive Japan - Silver Medal

2016 LA International EVOOC - Bronze Medal
2016 Olive Japan - Gold Medal
2016 Athena IAOOC - Gold Medal
2016 Oil China - Gold Olive

2015 Copenhagen – Excellence Medium Fruitiness
2015 Monocultivar Expo – Gold Medal
2015 Olive Japan – Gold Medal
2015 NYIOOC – Gold Award
2015 Zurich – Best of Spain
2015 Oil China – Top 5

 

container_country:
Spain
container_region:
Valencia
container_size:
Bottles
container_intensity:
Mild
container_style:
Monovarietals
container_varietal:
Changlot Real
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping
container_pair:
Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Poached Fish, Soft Cheese, Sauces, Legumes/Pulses, Pasta
linked_SKUs:
MSA-B-EE03,MSA-16-B-EE03,MSA-17-B-EE03
container_harvest:
Fall 2017 (NEW)
TYPE:
Extra Virgin
SIZE:
500ml (16.9 oz)
REGION:
Valencia, Spain
VARIETAL:
Changlot Real
POLYPHENOLS (mg/kg):
438
HARVEST:
Fall 2017
PRODUCER:
Masia el Altet

Frequently Bought Together

Producer Profile

Masia el Altet

The exceptional extra virgin olive oils of Masia el Altet are produced from native olives collected in the fields of the Alicante Mountains of Valencia, an area with a unique microclimate that allows the production of olives. Their rural farm is located in a narrow valley known as Polop, surrounded by mountains, pines, oaks and junipers. Bushes of sage, thyme, rosemary and mint dot the hillsides, contributing to the extraordinary beauty of the area known as the ‰''Kingdom of Valencia‰''. During the harvest season, the olives are picked at the ideal state of maturity and immediately transferred to the olive mill where they are cold-extracted, decanted, and preserved with nitrogen in stainless steel tanks, ensuring the oil‰'s quality and integrity. The oils of Masia el Altet are prized by internationally recognized Michelin Star chefs and continue to garner some of the most prestigious awards in the world.

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.

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