If you pass through Ponent (western Catalonia) between November and December, you’ll notice it straight away: tractors pulling trailers full of olives, nets spread under the trees and that intense green smell coming from the oil mills. It’s new olive oil season, one of the most authentic times of the year in Les Garrigues and the Segrià.
Llardecans, the village where you’ll find Cal Xolva, is in the Segrià, right next to Les Garrigues, surrounded by olive and almond trees. Here olive oil isn’t just an ingredient: it’s landscape, livelihood and part of the way of life.
What new olive oil is and why it’s so special
New olive oil is the first oil of the harvest, freshly pressed. It often has a bright green colour and is sometimes slightly cloudy, because it hasn’t settled yet. On the nose it recalls freshly cut grass, green apple or tomato leaf, and in the mouth it has a bitter, peppery touch that says a lot about its freshness.
The best time to taste it is right now, just after it leaves the mill. The most intense notes are especially noticeable in the first months after the harvest.
Arbequina, the queen of Ponent
The most characteristic olive variety in the area is Arbequina: small, round and very productive. It produces a smooth, fruity, balanced oil that is lovely eaten raw. Les Garrigues has the Protected Designation of Origin Oli de les Garrigues, one of the best known in Catalonia.
How the oil is made, step by step:
- Harvest: the olives are picked from the tree, often with shakers and nets.
- Transport to the mill: the faster they arrive, the better the oil.
- Crushing and malaxing: the olives are ground into a paste.
- Separation: the oil is separated from the water and the rest of the paste.
- Settling: the oil rests and is decanted before bottling.
How to enjoy the olive oil season on a getaway
- Visit a local cooperative or oil mill and buy oil straight from the producer. Many have a shop.
- Walk among the olive trees along the dry farmland paths around Llardecans, especially early in the morning or at dusk.
- Hold a tasting at home: three or four different oils, country bread, a pinch of salt, and compare.
- Cook with new oil: bread with tomato, homemade allioli (garlic mayonnaise), a salad or toast with sugar for the little ones.
An olive oil and relaxation getaway at Cal Xolva
A village house, a big table and a bottle of freshly pressed oil: you don’t need much more for a perfect weekend. You can combine it with the December long weekend, a trip to Siurana or a night of stargazing.
Frequently asked questions about new olive oil
When is the new olive oil season in Les Garrigues?
The harvest usually runs from November to January, depending on the year and the weather. New olive oil is mostly available between November and December.
How should new olive oil be stored?
Away from light and heat, tightly closed. Olive oil doesn’t improve with time: the fresher it is, the more aroma it has.
Why does new olive oil taste a little peppery?
The peppery and bitter notes come from polyphenols, natural compounds in the olive. They are a sign of fresh, high-quality oil.
Come and enjoy the olive oil season at Cal Xolva. Take a look at our rooms and spaces and rates, and write to us.
