www.huile-olive-masplus.com was born in February 2010 as a TERRA CATALANA family e-enterprise. We are a small colector-producer of olive oil, and for about ten years now we have carefully worked to revive an olive grove planted with a variety of polychrome olives (green, dark purple, black and yellow). These are the « ARBEQUINAS », reputed for their low acid content.
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Nous avons été guidés by the sole desire to apply to our land the principles of environmental respect in order to offer alternative healthy products to buy and consume. Therefore we are answering the demand from responsible consumers for a local, natural product (the olive grove is located in Spanish Catalonia). We are awaiting the “bio” label from the Generalitat de Cataluña and we have become members of the S.E.A.E (Sociedad Española de Agricultura Ecológica).
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The care we take of the earth is strictly natural. We use no pesticides or fertilizers, nor do we perform labour to the earth in order not to disturb the ecosystem. However, we shred olive branches at pruning time to cover the soil with straw. This not only nourishes and protects the olive, but it also reduces watering, which is limited as it is, drop by drop, and only during the summer months. In our cultivation, we apply a non-intensive growing method formulated by the hazards of our climactic conditions. Our small plot will therefore furnish the “yellow gold” of the olive trees whether the harvest is small or bountiful. |
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MAS « PLUS ULTRA » PRODUCTION This is the result of the harvesting of century-old olive trees that are at the height of their bounty as well as other younger trees, which gives it its specificity: it has a pure green, fruity juice. In Catalonia, just as in small French olive orchards, the harvest is performed according to traditional methods : ♦ Nets stretched at the feet of the olive trees in order to prevent the fruit from having any contact with the ground (a requirement shared by the farm’s pressers). ♦ Harvest at maturity from November to December, (the presses are open starting on All Saints’ Day), ♦ The length of each harvest does not exceed 2 days in order to maintain a level of acidity well below 0.2%, ♦ Choice of a traditional press from a cooperative of farm orchards from BAIX CAMP, which smashes olives with a single cold press, crushing the fruit, kneading and grinding the olives with their pits to obtain a paste.Then a centrifuge separates the oil from the water… this is when the pure extra virgin fruit juice is born, unrefined and unfiltered, 100% natural. |
Catalonian OIL by MAS " PLUS ULTRA " This olive oil is beloved for its equilibrium in taste, between sweetness and tartness. A flavour ofalmond and chestnut finishes the taste. After all, the olive orchard sits beside almonds and chestnuts, creating a lovely and honourable floral bouquet. 2009 HARVEST :
800 bottles will be available for sale.
Here we have indicated the principal criteria that determine the quality of olive oil : ♦ A VIRGIN olive oil has a rate of free fatty acids < 2 % and < 20 meq/kg (determines the level of peroxyde). ♦ An EXTRA VIRGIN olive oil should contain a rate < 1 % of free fatty acids and< 20 meq/kg. ♦ An AOC, olive oil, a rate < 0.8% of free fatty acids and 20 meq/kg..
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