Even if we produce increasingly better young wines, the wise Catalan proverb advises: “El vi vell i l’oli romanl” (the old wine and the new oil). They are already on the market early oils from the 2024-2025 harvest that experts recommend consuming as early as possiblesince EVOO (extra virgin olive oil) loses its organoleptic properties over time and even more so if it is in contact with light or air.
The best early EVOOs of this vintage have just been presented by the Olis Bargalló company, which They are distinguished by their extraordinary organoleptic qualities, as evidenced by the results of the tasting jury. of the General Directorate of Food, Quality and Agri-food Industry of the Department of Agriculture, Livestock, Fisheries and Food of the Generalitat of Catalonia. The official panel, recognized by the International Olive Council and authorized by the Ministry of Agriculture, Food and Environment of Spain, produces results which affirm that this harvest has been an exceptional year which has allowed ‘increase production without sacrificing any moment of the high quality that characterizes Olis Bargalló, a historic Catalan company founded in 1850 in Castellví de Rosanes, in the Baix Llobregat region of Barcelona.
Despite the increase in temperatures, Francesc Barballó, CEO of the family business, emphasizes that This year was rainier, which favored the harvest and allowed an increase in oil production.notably the single-varietal Picual, “without compromising its quality at any time”, he adds. As for arbequina, its production remained stable, guaranteeing for another year the finesse that the emblematic oil of the Bargalló firm still offers.
The first and best oils
The first are the best oils of the year, because they come from personally harvested green olives, chosen and selected by Francesc Bargalló, and pressed at low temperature with the latest technological advances, to obtain authentic liquid gold. The complete opposite of what happens in traditional stone mills, which evoke the past but not the quality currently achieved through technology.
The single-varietal early Arbequina from this harvest is an oil from the company’s own olive trees.located in Gelida (Barcelona), family owned for four generations and whose olives are intended only for the arbequina of the company’s 1.5 liter magnum bottles. This variety also comes from the Castillo Mas del Señor estate, in Bovera (Lleida). This year is characterized by a spicier finish than usual, although it remains an elegant, fine, fruity and lively oil. We smell lightly new almond, fennel, artichoke, flowers and tomato. The tasting note adds that the oil has low stability and a high percentage of linoleic acid.
The early single grape variety the Olis Bargalló picual vintage 2024-2025 comes from olives personally selected by Francesc Bargalló in Bailén (Jaén)considered the best production area for this variety. The picual of this company is an oil with great strength and body. This year is characterized by a slightly less color and aroma (less green and less aromatic than the 2023-2024 vintage), but with a wide range of subtle nuances both on the nose and on the palate. In short, a unique and exceptional EVOO, because its bitter and subtly spicy flavor makes it ideal to take raw.
Gastronomic journey
The first oils of the season were presented this Wednesday at the Petit Comité restaurant during a lunch whose menu by chef Carles Gaig and his team led by Josep Armenteros represents a gastronomic journey that celebrates the excellence of Olis Bargalló extra virgin olive oilhighlighting its unique nuances in each dish. The feast of the senses began with the starters, the first consisting of Figueres onion soup with toasted bread and a touch of intensity of picual EVOO, achieving a comforting classic in these windy days with a sophisticated finish.
The second starter was a xató with romesco sauce enhanced by the fruity elegance of Arbequina EVOO de Bargalló, the result of which is a combination of tradition and Mediterranean delicacy. The first of the main courses consisted of a “bull” of monchetas from Tavella ganxet with a beef snout and a generous touch of EVOO picual, which composes a dish that stands out for its strength and authenticity, complemented by an oil of character. .
Cantabrian hake in picual oil from Bargalló pil-pil, a creation that combines the honeyed texture of this fish with the sutit complexity of the best oil, has given way to Girona beef fricandó with parmentier enriched with Arbequina EVOO from the same house, a perfect combination between the succulence of the meat and the softness of the mash. And for dessert, of course, a chocolate, oil and salt bread delicately reinterpreted, giving rise to a Ugandan chocolate mousse with fleur de sel and a touch of picual EVOO from the more than century-old Catalan oil company. .
Exclusive packaging
Olis Bargalló’s first picual and arbequina oils They are presented in their premium half-liter bottles, and in the quarter-liter Elegance. The two containers are dark glass bottles to preserve and guarantee the qualities of the oils for longer. In addition, the best of its single-varietal Arbequina variety is offered in the now legendary one and a half liter magnum, a unique bottle, which can also be purchased in a luxury box, ideal for gifting. For this year, this format and the premium formats can be ordered and purchased directly from the company (reservations to ctclientes@olisbargallo.com for shipments only to Catalonia).
Olis Bargalló was founded in 1850 in Castellví de Rosanes (Barcelona). Since then, the company has offered the best olive and vegetable oils to both hospitality professionals and family kitchens. Francesc Bargalló is the fourth generation of the founding family and currently leads the company with the aim of making the company a reference and prestigious brand, not only in the hospitality sector, but also in that of domestic consumption.
Until December 1st, a total of 31 restaurants from Barcelona and its surroundings are participating in the Oil Cuisine Route “by Olis Bargalló”a gastronomic experience that invites diners to discover the richness and culture of extra virgin olive oil through exquisite dishes made with the single-varietal Arbequina and Picual varieties. Guests will have the opportunity to taste them raw before each meal in order to appreciate the complexity of flavors and aromas of each variety. The establishments participating in the unique itinerary are: Agreste, Alegría, Amar, Baló, Bar Mono, Bauma, Cal Mingo, Carballeira, Can Fusté, Catalina, Share, Elche, Espai Versàtil, Flash Flash, Gaig, Gresca, La Bonaigua, La Gormanda, Mae, Mediamanga, Merendero de la Mari, Pendulo, Quirat, Rías de Galicia, Semproniana, Taverna Clinic, Trapío and Xavier Pellicer.
