Extra Virgin Olive Oil
PURITY AND QUALITY
Molí Coloma, located in Subirats, is an old paper mill from the end of the 15th century. On the farm, surrounded by vineyards and olive trees, are the facilities where our oils are produced.
The olives are collected when they are at their optimal point of ripeness; the time between the harvest and the crushing of the fruit is reduced to the maximum (1h) and the olive is collected directly from the tree, it does not fall to the ground. All this allows to elaborate with completely fresh olives.
The crop is also nourished by an irrigation system and a constant control of pests and diseases, in order to use the minimum amount of pesticides.
In this way, high-quality production is achieved, minimizing the use of agrochemical products, optimizing production methods and reducing waste.
Molí Coloma has opted for new developments in the field of olive trees and oils. Thus, apart from developing mechanical variants to have the best Arbequina, we have also recovered the Arbosana variant and brought, from Greece, the Koroneiki, an olive that has adapted perfectly to our climate and terrain.
A joy in every bite
Extra virgin olive oil is a sensory experience, a joy with each bite, where the flavors remain on the palate and in the memory like a melody.
A melody in which the different notes provided by the oil dance: subtle but surprising, soft but with character, elegant but explosive.
An earthly, Mediterranean pleasure
and naturally ours.
Discover the Molí Coloma varieties
The cultivation land extends beyond the Molí Coloma estate itself and we make our oils with olives from the Tarragona, Montsant or Priorat area. The three varieties of olives that are cultivated are:
The most recognized and exploited variety in Catalonia, with a small fruit that is harvested between the end of October and the beginning of December. The oil we get from it is a very fruity and smooth oil.
It is a native variety of Catalonia. It was in danger of extinction and Molí Coloma was a pioneer in its recovery. It is a small fruit that is harvested between the end of November and mid-December. Its oil is greenish and with a strong character. It is characterized by maintaining the harmony between bitter, spicy and astringent.
It is a star variety in the EVOO of Greece, with a small and elongated fruit that is harvested at the end of November. The result is a fruity, dark green, highly complex and highly stable oil.
Molí Coloma, located in Subirats, is an old paper mill from the end of the 15th century. On the farm, surrounded by vineyards and olive trees , are the facilities where we make our oils .
We carry out a constant and exhaustive control of our farms, in terms of plant health, minimizing the use of agrochemical products and optimizing production methods. In this way, we achieve a high quality production .
The olives are collected when they are at their optimal point of ripeness ; the time between the harvest and the crushing of the fruit is reduced to the maximum (1h) and the olive is collected directly from the tree , it does not fall to the ground. All of this allows us to make our extra virgin olive oils with completely fresh olives .
At Molí Coloma we are committed to new developments in the field of olive trees and oils. We have collaborated in the recovery of the arbosana olive variety and we have introduced the koroneiki in our area , adapting it to our climate and terrain.
Our mission is to produce high quality extra virgin olive oil , based on a careful selection of the raw material and a great commitment so that the excellence of the product reaches the tables of the whole world.
Molí Coloma is part of the Sumarroca Group , also made up of Bodegues Sumarroca whose organic farm is shared.
Our production process: from the olive tree to your table
Once prepared, and to improve conservation, quality and duration , we filter through cellulose plates.
At Molí Coloma we extract extra virgin olive oil using only mechanical methods that are respectful of the fruit throughout the crushing, blending and separation process.
When the olives are clean of leaves and impurities, they are crushed and ground , thus obtaining a homogeneous paste. This paste is incorporated into the blender, where the small oil particles present in the fruit come together and become larger and larger. The grinding process takes about 20-30 minutes on average, and at a temperature between 25ºC and 27ºC to maintain all its original aromas .
The paste is then transferred to a centrifuge, which is responsible for separating the oil particles that we have been creating in the blender, thus obtaining the pure olive juice .
DISCOVER THE RHYTHM OF MOLÍ COLOMA
Built on pre-Romanesque bases and documented for more than six centuries, Molí Coloma has maintained the heritage of growing olive trees and vineyards on the edge of the Mediterranean .
Molí Coloma's crops are located in Penedès and Priorat. They are small plots of land worked by farmers with a traditional working method and guidelines of high quality standards.
We feel a vocation for cultivating the land and our commitment is based on respect for the environment and for a sustainable future . The passion and tenacity of our work can be seen in the oils from Molí Coloma, which breathe proximity, character and terroir .
SANTA CREU ESTATE
FINCA EL PEIRO