{"id":3465,"date":"2024-08-30T06:59:26","date_gmt":"2024-08-30T06:59:26","guid":{"rendered":"https:\/\/ruralforks.org\/?p=3465"},"modified":"2024-09-25T06:59:43","modified_gmt":"2024-09-25T06:59:43","slug":"dia-4-ciclando-hacia-el-aceite","status":"publish","type":"post","link":"https:\/\/ruralforks.org\/en\/dia-4-ciclando-hacia-el-aceite\/","title":{"rendered":"D\u00eda 4. Ciclando hacia el aceite"},"content":{"rendered":"

Seis y media. Son\u00f3 la alarma<\/strong>. Entre bostezos recogimos nuestros cachivaches y nos dispusimos a desayunar. \u00a1No eramos \"\"conscientes de lo que se nos ven\u00eda! En funci\u00f3n de la fuerza de pedaleo, nos organizamos en tres grupos.\u00a0<\/span>Hicimos una parada en Maella a los 20km, almorzamos (dos kikos), nos hidratamos religiosamente cada 15 minutos y reanudamos nuestra marcha otros 10km hasta Mazale\u00f3n: la primera parada oficial<\/strong>. All\u00ed nos ba\u00f1amos con nuestros cuerpazos serranos y comimos un buen cusc\u00fas. <\/span>Continuamos la ruta hacia Calaceite<\/strong>, acompa\u00f1ados por el rugido de motos, con viento en contra y mucho desnivel positivo hasta llegar a <\/strong><\/span>Mas dels Castellans<\/a><\/strong>, una peque\u00f1a almazara de AOVE (aceite de oliva virgen extra) con olivas de cultivo propio. Esta peque\u00f1a empresa familiar est\u00e1 dirigida por Sara y Marc<\/strong>, al heredar las tierras de la familia.\u00a0<\/span><\/p>\n

La joven pareja, en 2019, decidieron seguir la tradici\u00f3n familiar e innovaron al crear un aceite de oliva de buena calidad (muy top, \"\"seg\u00fan, literalmente, cita Marc) y venderlo directamente al consumidor, evitando intermediarios. El aceite se caracteriza porque la cosecha es temprana, o en verde, buscando las propiedades organol\u00e9pticas de polifenoles, biofenoles y antioxidantes, que destacan por ser buenas para la salud<\/strong>.\u00a0<\/span>Sin embargo, estas olivas no tienen mucho rendimiento graso, un 9% (el porcentaje de la aceituna que se convierte en aceite, que es grasa, vaya!), mientras que la oliva m\u00e1s madura llega a tener un 24%. Esto quiere decir que se podr\u00eda sacar m\u00e1s rendimiento cuanto m\u00e1s madura es la oliva, pero a cambio se sacrifica la calidad y las propiedades beneficiosas para la salud. En definitiva, se trata de un producto gourmet. Hablando de n\u00fameros, han producido este a\u00f1o un total de 4000 botellas, las cuales se han vendido principalmente a trav\u00e9s de actividades oleotur\u00edsticas y a trav\u00e9s de la tienda online.\u00a0<\/span><\/p>\n

Nos han ense\u00f1ado su Almazara. Procesa 300kg de aceituna a la hora. La pulpa se tritura para formar la pasta, luego esta se centr\u00edfuga, se decanta y se filtra. Se conserva en dep\u00f3sitos de acero inoxidable y atm\u00f3sfera inerte para mantener sus propiedades lo \"\"m\u00e1ximo posible. Finalmente, se envasa bajo pedido.\u00a0<\/span>Al terminar la visita, nos ha dado una prueba para degustar, \u00a1picaba y todo! Ol\u00eda a alcachofa o a hierba reci\u00e9n cortada. <\/span>Marc nos ha contado que el 47% de aceite de oliva producido en el mundo es espa\u00f1ol, es decir, somos el mayor productor. Oye, antes de seguir, \u00bft\u00fa est\u00e1s estresado? \u00a1Pues agradece no ser un olivo! \u00bfSab\u00edas que \u00e9stos est\u00e1n sufriendo de un estr\u00e9s h\u00eddrico debido a la sequ\u00eda? En lo que va de a\u00f1o, en las tierras de Marc s\u00f3lo ha llovido 250L\/m\u00b2 (lo que viene siendo un chirimiri, o sea, poco tirando a nada)<\/strong>. Lo cual afecta enormemente a la producci\u00f3n ya que sus olivos son de secano, y s\u00f3lo se riegan con la lluvia.<\/span><\/p>\n

Por \u00faltimo, entre las cosas que hemos aprendido, son las diferencias entre los aceites principales que se comercializan<\/strong>. Nos parec\u00eda interesante y lo queremos compartir con vosotros, mis fans:
\n<\/span>– El aceite virgen extra y virgen, se prensan sin calor al extraer el aceite, y as\u00ed mantienen las propiedades organol\u00e9pticas y no se satura.
\n<\/span>– El aceite de oliva a secas, es un aceite que en el 90% es aceite refinado y en el 10% es virgen extra para darle sabor y olor. El aceite refinado se saca de la pulpa a altas temperaturas en una refiner\u00eda con un rendimiento del 4%. Sale el aceite saturado, transparente, sin olor ni sabor.\u00a0<\/span><\/p>\n

As\u00ed que ya sab\u00e9is, \u00a1invertid en un aceite de oliva virgen o extra!<\/span><\/p>\n



<\/p>\n","protected":false},"excerpt":{"rendered":"

Seis y media. Son\u00f3 la alarma. Entre bostezos recogimos nuestros cachivaches y nos dispusimos a desayunar. \u00a1No eramos conscientes de lo que se nos ven\u00eda! En funci\u00f3n de la fuerza de pedaleo, nos organizamos en tres grupos.\u00a0Hicimos una parada en Maella a los 20km, almorzamos (dos kikos), nos hidratamos religiosamente cada 15 minutos y reanudamos […]<\/p>\n","protected":false},"author":2,"featured_media":3468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-3465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ruta-de-aragon-2024-en"],"yoast_head":"\nD\u00eda 4. 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