Mestral By Cooperativa Agrícola Cambrils
Tasting Notes and Food Pairings:
Tasting notes: Profile intense fruity olive, with a feeling reminiscent of ripe fruit. Perceive notes of apple, ripe banana and almonds, leafy green notes appear – grass and secondary aromas of fennel and green nuts. In mouth, sweet and nutty, slightly bitter and slightly spicy. Very balanced.
Pairing with: salads, sauces, to end a grilled meat, carpaccio, vegetables..
During the first years the main product was the grapes for wine. Consequently in 1915 the winery project was started, designed by architect Bernardi Martorell (1877 – 1937), a disciple of Antoni Gaudí. In 1921 the building was opened for the crop season and the total of grapes harvested was of 596,044 kg. Today the winery is declared cultural heritage by authorities as modernist building and it is the permanent site of Agricultural Museum.
The oil mill began operations in 1940, with the first harvest of 87,494 kg of Arbequina olives. Before this date the cooperative act as broker selling the fresh olives to private mills. This crop has had a huge growth and the Cooperative has invested for a continuous improvement of technology facilities and quality system obtaining at 2012 the ISO 9001 standard. Today production reached 4,000 tons of olives and about 900,000 liters of extra virgin olive oil.
Creating the horticulture section of in 1969 gave impetus to the food business and economic movement due to the high volume of sales of fruits and vegetables of the members. Through more than forty years of this section has diversified its product range standing as peaches, citrus and vegetables. The annual volume of activity is around 5,000 tons. With the opening of the new facility located on the Carretera de Montbrió Km.2, with 12,000 m2 in 2005, this commitment shows present and future.
The maximum time after the collection for making extra virgin olive oil is 24 hours. The oil processing systems are constantly changing and Cooperative of Cambrils opted for systems that prioritize quality and environmental friendliness.
During the milling process mechanical procedures and temperature control are used. The result of it is a product with all the nutritional and organoleptic properties. Subsequently stored in controlled conditions to preserve their best qualities.
The mill of the Cooperative Cambrils has modern facilities and great operational capability that ensures the optimization of the process of milling. In 2006, AEMO (Spanish Association of Municipalities olive growers) granted our installation award for the best mill in Spain and in 2012 the mill obtained the ISO9001 quality certification, being the first manufacturer into the DOP Siurana, to obtain this certification.
Awards and accolades:
2011 Terra Olivo, 1st
2011 Los Angeles County Fair, 2nd
2010 Agence pour la Valorisation des Produits Agricoles, 3rd
2008 XIV Feria del Olivo de Montoro, 3rd
2008 Ministerio de Agricultura Pesca y Alimentación –ACCESIT, 1st
2008 Best Mill in Spain
2007 Agence pour la Valorisation des Produits Agricoles, 3rd
2006 Los Angeles County Fair, 1st
2005 Ministerio de Agricultura Pesca y Alimentación -ACCESIT, 1st
2004 Los Angeles County Fair, 2nd
2001 Expoliva, 3rd
2001 International Olive Oil Council, 1st
2000 Ministerio de Agricultura Pesca y Alimentación- ACCESIT, 1st
2000 SIO, 3rd
1999 Ministerio de Agricultura Pesca y Alimentación-ACCESIT, 1st
1998 Patrimonio Comunal Olivarero, 3rd
1997 Expoliva, 2nd