Ricard Mateu from Olis Singulars, a cooperative of olive farms based near Valencia, Spain, brings the magic of olive oil to the Middle East. Olive groves are some of nature’s finest sculptures, growing for hundreds or thousands of years, yet still they yield succulent fruits that produce the rich olive oil that graces our tables today.
In Spain, the world’s top producer of olives and olive oil, the olive tree is both a pillar of the economy and the heart of the community, providing employment and a way of life for many. The country is estimated to produce more than 1.5 million tonnes of olive oil each year – a figure which could rise as the demand for this ‘luxury staple’ shows no sign of abating. But behind these big numbers lies an army of small-scale farmers, producing top quality oils, continuing ancient traditions and developing new practices and flavours to keep our taste buds interested. Ricard talked us through his olive operation.
How many people are involved at Olis Singulars?
We have more than 500 members who are small farmers who cultivate, care for, and harvest the olives. Together, we produce oils as unique as Alboredes which is prepared only with the Farga variety of olives from trees classified as 1,000 years old.
How common is it for trees that old to still be able to provide olives for oil?
The Farga variety is the only one that has endured since the time of the Romans, but the cultivation of the olive tree and the preparation of olive oil are traditions which tell the story of the culture, landscape and work of the peoples of the Mediterranean. The production of oil in the Maestrat region [in southeast Spain] goes back to the times of the Roman Empire as we can see in the various Roman settlements and in the Via Augusta, which is still the backbone of the land today.
What's so special about the Maestrat region for olive oil production?
It's the only place like it in the world. The olive trees have formed part of this landscape for millennia. To see and touch these large olive trees, charged with history, is a unique and special sensation that shows how, generation after generation, the people of this land have maintained and cared for this culture and tradition.
"Olive oil is one of the pillars of the healthy Mediterranean diet and earns its fame for both its high nutritional value and its exceptional flavour" – Ricard Mateu from Olis Singulars
What types of olive oil do you produce?
Our great oils are the Extra Virgin, the Millennium, and the Smoked. In Maestrat we grow several varieties of olive: Cuquello, Regues, Picual, Arbequina and Farga. With our extra virgin oil, we have achieved a balanced mix of these varieties that give the oil a flavour that is mild but bursting with character. We also produce organic olive oil from Arbequina olives, and our Gordal range which is filled with fruits such as dates, pineapple, almond, pistachio, walnut or piri piri pepper.
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Do you have a favourite?
That would be like choosing between your children! Each one of our oils is unique, we produce oils that don't leave you indifferent. The Millennium is unique in that only trees that are 1,000 years old can produce this oil, and we’re really excited about our smoked oils. Each oil has its moment and combination so it's impossible to settle for only one.
How do you recommend we use your oils?
We don't only use one single oil. Pure olive oil, for example, is best for frying and cooking. The extra virgin is very much appreciated for salads and cold dishes. We recommend the smoked oil to finish or liven up dishes such as rice, fish or meat.
What is the role of olive oil in a healthy diet?
Olive oil is one of the pillars of the healthy Mediterranean diet and earns its fame for both its high nutritional value and its exceptional flavour, which means it is considered a true delicacy. Olive oil provides fatty acids that are vital for good health and which, among other benefits, help to regulate blood cholesterol levels.
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