Zoleam, aroma and flavor on the banks of the Duero

From its first producers in eastern lands more than 6.000 years ago, it was part of the commercial day-to-day of the different civilizations that dominated the Mediterranean.

Olive oil has been used in the gastronomy since ancient times. Phoenicians, Greeks and Romans brought to the Iberian Peninsula the fruit and the elaboration of this golden oil that today is used in the culinary art of Spanish gastronomy.

The south of the Iberian Peninsula is the geographical area that has always been related to the cultivation of olive trees and the production of oil, but there are other geographical demarcations within our national territory that, due to their climate and terrain conditions, produce exceptional fruit that gives instead of high quality oils.

Our country is the world’s leading producer of olive oil, and its cultivation with subsequent production is developed by several communities, Andalusia, Extremadura, Castilla la Mancha, Catalonia, Aragon and Catilla León, as the most prominent.

The varieties of fruit that are produced are picual, hojiblanca or arbequina as the largest, but there are also other native varieties of each area such as the cornicabra, blanqueta or zorzal among others.

Arribes del Duero and its variety Zorzal

On the banks of the river Duero, not only does the vine bear exceptional fruit, the olive trees in the region to the west of Zamora and Salamanca grow on steep terraced terrain, between the canyons formed by the river in the border area with Portugal.

This is where the “Zorzal” variety is born, native to Arribes del Duero, a privileged place recognized as a Natural Park and since 2015 a Biosphere Reserve.

In all its bordering lands, a fruit grows and is collected that produces a differentiated oil of exceptional quality, thanks to the microclimate of the area, which maintains mild temperatures throughout the year.

Zoleam, a coupage full of intensity and flavor

Zoleam oil is made solely from early harvest green olives, harvested in the traditional way. In its production at a very low temperature, that characteristic flavor and intensity is achieved, with high organoleptic value, high content of polyphenols and antioxidants.

The product is made with a mixture of the Manzanilla and Zorzal varieties in the percentages of 80/20 respectively, giving the product an excellent differential value with the rest of the oils on the market.

A different oil with great personality that surprises the most select palates with its special flavor and aroma of pure nature. Zoleam Gourmet Oil is available through your online store.

An agroforestry sustainability project

Zoleam promotes an initiative known as “Save a Centennial Olive Tree”, to combat the abandonment of the rural environment, trying to recover abandoned trees, by transplanting them to farms of their property where they will be cultivated effectively, avoiding their more than disappearance.

The project is a great measure to preserve a unique ecosystem, thanks to being rainfed and having trees as a whole in terraces, adapting to the terrain.