As regards its organoleptic properties, ‘Antequera’ PDO extra virgin olive oil presents medium to high intensities of green olive fruitiness, with a median score of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass. These oils present light to medium levels of bitterness and spiciness, perfectly complementing other slightly sweet tastes. As regard its physical/chemical properties, the product has low acidity (less than 0,3 %), a low peroxide content (less than 10) and low ultraviolet absorbency (K270) (less than 0,18).
It has a well-balanced fatty acid composition. Its oleic acid content is high at 78 to 81 % and it has medium levels of linoleic acid at 5 to 8 %. The ratio of mono-unsaturated to saturated fatty acids is high (between 11 and 15) and it has a medium value for the ratio of oleic to linoleic fatty acids (15 and 12), which gives the oil a lightness on the palate.
They are moderately stable oils thanks to their high concentrations of tocopherols. This makes Antequera oils rich in vitamin E.
The fraction of unsaponifiable matter of Antequera oils is notable for high levels of methyl sterols, more than 30 mg per 100 g of oil.
Causal link between the area and the characteristics of the product
The tolerance of the Hojiblanca indigenous variety to the clayey soils of the geographical area, because of the tree’s need to extract calcium from the soil, together with the continental Mediterranean climate of the natural area of the Andalusian depression with its cold, dry winters, means that this variety, harvested in the area’s olive groves during the months of low temperatures, produces oils with the fruitiness of green olives, with a median of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass and light to medium levels of bitterness and spiciness. As regards their physical/chemical properties, the oils have low acidity (less than 0,3), a peroxide value of less than 10 and ultraviolet absorbency of less than 0,18.
The low temperatures in winter characteristic of the geographical area delay the ripening period of the Hojiblanca indigenous variety, altering the acid profile of the oils produced to give higher levels of oleic acid (between 78 and 81 %) and lower levels of saturated and unsaturated fatty acids.
Reference to the publication of the specification
(the second subparagraph of Article 6(1) of this Regulation)
The full text of the product specification can be found at:
http://www.juntadeandalucia.es/export/drupaljda/Pliego_Antequera_modificado.pdf
or
http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural/areas/industrias-agroalimentarias/calidad-promocion/paginas/denominaciones-calidad-aceite-oliva.html The product specification is located under the name of the quality designation.
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