Acenorca (Aceitunera del Norte de Cáceres) is an olive processing company based in the north of Cáceres, Spain, with a history of more than 20 years packing and marketing table olives and which now also processes them into olive oil. Despite being a young product, the oil is of very high quality and has received an unbeatable welcome on the Spanish and Italian markets.
Comprising 19 local olive cooperatives, Acenorca’s production centre is situated in Montehermoso, where in 2007 its new factory was inaugurated on the back of an investment totalling 18 million euros, with the capacity to process 25 million kilograms of olives.
Thanks to its ISO certification from Bureau Veritas Certification, Acenorca’s customers and the consumers of its products can rest assured that operations at its facilities are performed in accordance with rigorous criteria and standards of Traceability, Food Safety and Quality, always guaranteeing respect for the Environment.
There have been olive groves in the area since Roman times. At the beginning of the 20th century, this area had an outstanding oil vocation, including both industry and commercialisation, and the regions were the most well-known for their oils abroad. This was perhaps due to the international awards they had received, such as the second prize in the 1900 Paris Fair, awarded to the best oil in the world.
The soul of the company is made up of our partners, who, represented by their Chairmen and advised by their technicians, look after and care for the olive trees in mostly family-type farms on high slopes, and of their cooperative spirit and the viability of the crop.
Our environment represents more than 4.000 partners, that is to say, more than 4.000 families that live direct or indirectly of the olive grove in more than 10.000 hectares of olive grove placed in the most attractive regions with a view to the tourism and the environment of Extremadura.
Our principal objective is the QUALITY, or what is the same, to maintain the full satisfaction of all our clients.
? Going on being the greater merchant of olives of Manzanilla Cacere?a table.
? To diversify our products to be able to give more and better services to our associates.
? To categories olive oils and oils obtained from olive pomace, it is necessary to take into account their acidity, which is expressed as the quantity of oleic acid, and their organoleptic characteristics. These are expressed by the “median”, an average of the marks given by the tasters both to the defects of the oil – fusty, winey, rancid, etc. – and to its fruity quality – taste, smell, etc.
1. Virgin olive oils
- Extra Virgin Olive Oil
- Virgin Olive Oil
- Lampante Olive Oil
2. Refined olive oil
3. Olive oil: contains exclusively refined olive oils and virgin olive oils
4. Crude olive pomace oil
5. Refined olive pomace oil
6. Olive pomace oil
At a time when gourmet cuisine and the marriage of food and wines are at the height of fashion in Spain, it is worth recalling that nature is wise, and that if products originate in a specific area it is because the olives, vines, pastures or animals have adapted to that area and not to another. Therefore, we should not be greatly surprised when we discover that various products, such as the cheeses of Torta del Casar, La Serena or Ibores, as well as the unbeatable Dehesa de Extremadura acorn-fed ham combined with wine, in this case of the grape variety Pardina, Cayetana Blanca or Eva, make a breathtaking, delicious and unexpected match.
Likewise, our young and aged wines of the Tempranillo variety complement our meats, such as Ternera de Extremadura (veal) and Cordero de Extremadura (lamb), cooked with Pimentón de la Vera (smoked paprika) and olive oil. All of this overwhelms the senses, especially combined with ratatouilles and salads dressed with Gata-Hurdes olive oil. The feast is perfectly topped with either honey with Designation of Origin Villuerca Ibores or cherries with Designation of Origin Valle del Jerte.
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