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Palacio de los Olivos in MYSYBARITAS: Part 2 Health benefits and elaboration

Updated: Jun 23


Picual olive

Queridos Ladies and Gentelmen,


We are MYSYBARITAS your Spanish Gourmet Food Store in Malaysia, Kuala Lumpur.


This is the second and final part of Palacio de Los Olivos introduction at MYSYBARITAS, I hope you enjoy the article!



STAY HEALTHY WITH OUR OIL


Like most things in life, you get what you pay for. If you want to get the benefits of olive oil you need to buy quality. At MYSYBARITAS we take care of that for you! We only have Spanish First Class Products. Why is olive oil a healthy choice? Well, it lowers the risk of cancer, has lots of antioxidants, helps with inflammation and type 2 diabetes among others. This are the components:


Oleic acid (a type of mono-saturated fat) Improves heart health lowering LDL cholesterol levels, decreasing blood pressure, reducing platelet aggregation and lowering the risk of thrombosis. oleic acid has helped inhibit the growth of breast cancer cells.

Oleocanthal has the power to reduce inflammation. Using similar pathways as ibuprofen or paracetamol, with the advantage of being natural, so no side effects here.

Oleurpein, hydroxytyrosol and carotenoids are natural antioxidants powerhouses the help removing free radicals from your body, and fight against degenerative desaseases, type 2 diabetes, and strengths the immune system.

Vitamins E and K, one more antioxidant which keeps hydration on your hair, nails, and skin. Vitamin K prevents osteoporosis through mineralization and calcification of the bones.

Beta-sistoterol inhibits cholesterol absorption in the intestines (it may reduce cholesterol up to 15%)

It also has a very healthy omega-6 (linoleic acid) to omega-3 (linolenic acid) ratio 10:1.

Managing Type 2 diabetes — Researchers found that the fatty acids helped manage and lower the risk of Type 2 diabetes. In addition, higher olive intake lowered the risk of developing Type 2 diabetes by 16 percent.



ELABORATED WITH CARE


Picual olives ready to harvest

At Palacio de los Olivos, the olive grove is carefully taken care of. Several times throughout the year, the soil is analyzed to test its humidity, consistency, density, temperature, and microorganisms. After that, the necessary adjustments are applied in order to keep the highest possible quality.

By the way, have you ever wonder how a premium olive oil is produced?

It is quite interesting! From the harvest to the bottling I will explain it step by step.


01 HARVESTING

Starts by the end of October until mid November, it only takes around 20-25 days. The olive is collected at the optimal time, just before it starts to turn purple. Did you know that the fruit is only gathered at cool temperatures and dry weather?


02 TRANSPORTATION

After the harvesting, the fruits are transported in only small quantities (so the olive keeps its ideal temperature and is not squashed) to the mill.

Conveyor belt

The time between collection and milling is critical, since the olive starts to spoil as soon as it is picked. In Palacio de los Olivos this is done within the hour.

After arriving to the oil press, leaves and small branches are detached from olives.





03 MILLING

In the mill, first the fruit crushed. How? It is pressed at slow speed with rotating hammers. This is to keep the temperature low at all times.

After that, the cracked olives are then brought to the blender through a pipe.


04 MALAXING

This occurs in a dual concentric barrel. In the interior one, the blades move the olives slowly and continuously, transforming them into a paste. On the exterior barrel, water is used to refrigerate and keep the interior paste below 27 degrees Celsius.

The next step is the horizontal centrifuge.


05 HORIZONTAL CENTRIFUGE

Malaxing

The Olive paste is fed along the centre line of the horizontal centrifuge. The force causes the solids (the pomace) to settle and accumulate at the bowl wall (the oil and water are separated from the solids). And brought to the vertical centrifuge.


06 VERTICAL CENTRIFUGE

The vertical centrifuge separates the oil from water. This involves a specially designed unit where separation takes place inside a rotating bowl that uses again centrifugal force to extract the traces of water. The olive oil is then discharged to the collecting tanks.


07 DECANTER

At this stage, the oil is ready to be bottled, and some producers do so. At Palacio de los Olivos however, they are willing to go the extra mile, that is why they are No 1 in the world! they pour the oil in tanks where is kept for about 12 hours. In this tanks the liquid is purged every 1,5 hours. This eliminates the tiniest impurities, that could spoil the product once is in the bottle.


08 FILTER

This step ensures that the quality of the oil is the best among the best. They use cellulose filters to ensure humidity and microscopic particles are left out. This ensures maximum quality!


Filtering

09 STORAGE

This step is sometimes underestimated, but not in Palacio de los Olivos. In order to maintain premium quality, The cellar is kept at a constant temperature for 18 degrees with low humidity (30-40%), CO2 levels are monitored too, and of course, is protected from sunlight.





10 BOTTLEING

Such a premium oil can only be bottled in glass, this ensures excellent taste at all times with no plastic impurities transferred to the final product.


This is how the No 1 in the world Picual olive oil is made! A true Spanish First Class Product now only in MYSYBARITAS!!


Be First Class!

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© 2020 by Mysybaritas , Soho Suites KLCC, e. aida@mysybaritas.com, ph. 0176955080

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