catalogo veá 2012 english
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Catalog of Veá ProductsTRANSCRIPT
FOR GENERATIONS, THE VEÁ’SNAME HAS REPRESENTEDQUALITY OF THE HIGHEST LEVEL,
in both, the cultivation of olive trees, and the
extraction of the best extra virgin olive oil.
A member of the Veá’s family continues with
the target of maintaining and rase tose stan-
dards. We have introduced the latest produc-
tion techniques, but also
rigorously preserved
the traditions
methods of culti-
vation and selec-
tion. The family
insistente that only
the very best oil are
bottled Ander our brands.
Our oils are considered one of the best
in the world.
There are many different factors in the extrac-
tion of olive oil which is responsible for the
character and the quality of the final product.
The olive variety, the soil, the climate, the care
taken picking the olives, the ability and know-
how to molturate and the art of blending. But
above all, there is the character of the good
producer, his persistent commitment in
following his own rules, with
no other aim than
the quality and
integrity of the
final product.
In the Veá
family, that integrity
is inflexible, and affects every step in
the process of creating and marketing our oils.
Sarroca de Lleida
5
Extra Virgin Olive Oil, Coffe Oil, Speciality’s
6
This area is located in the western edge of the
central valley of Catalonia. Its main features are
the dryness of its climate and a wild vegetation
made of bushes and hawthorns, with some
scattered holm oak forests. A system made of
deep gorges and dry torrents, carry scarce
drops of water to the “Set” River, in a climate
with 380 to 400 ml. of rain water each year.
The olive tree is visable everywhere, together
with the almond tree and some vineyards. The
unevenness of the soil is systematically organ-
ized through terraces, a method similar to the
one used in Priorato. The landscape looks
tough, severe and honorable.
The hot summers are followed by cold winters,
cold enough to eliminate most of the plagues
that attack the olive tree.
1. The “Terroir” & Climate
Traditional plantation of olives trees
7
The “Arbequina” , its name comes from the
town of Arbeca, in Les Garrigues region, is
one of the smallest olives used to produce
olive oil. Rather round, green/voilet in color
and shinny, maturing very early, it produces a
very fine olive oil. If well seasoned, it can also
be eaten as a table olive.
It is the most widely found variety in
Catalonia, the most famous and well known. It
comes from a small tree which endures very
well the frost and dryness and produces only
after 10 to 15 years of maturity.
THE OLIVE TREEThe olive tree has strong branchlike divisons
for its roots. The roots are different dependent
upon how it has been planted.
If the tree has been planted from a seed, the
seedling principal root will be vertical. As the
seed grows over time the young shoots will
grow horizontally to form a trunk and this
constitutes the “Soca”.
2. The Arbequina
Arbequina olives matured
COLLECTION OF THE OLIVESIn our company we have the necessary subs-
tructure for a daily collection of the olives.
STATE OF THE FRUIT /RECEPTION
Our olives must be in perfect condition after
collection arriving quickly at the Mill. Each lot
is checked throughly for brusing or cuts which
could produce an entry of oxygen in the olive
that will accelerate the process of fermentation
therefore producing a bad quality of oil. It is
important to receive quickly, clean and process
the olives to obtain a high quality of oil.
8
3. Harvesting and transportation to the mill
Sieve systems
9
OVERVIEWAs part of EUREKA, a European program
dedicated to promoting innovation and devel-
opment in the EEC, we invested in a new
decánter that has helped us refine our extrac-
tion process for the 2008 harvest. Our belief is
that by extracting the oil quickly, without
heating the crushed olives, the resulting oil will
have a very low level of peroxides and be more
resistant to oxidation. We have accomplished
this by utilizing extremely cold temperatures
and a short timespan between milling the
olives and extracting the oil. We are proud to
say that our hard work has payed off and that
the quality of our oils has improved signifi-
cantly as well as the output.
PROCESSOur new decánter is composed of two different
bodies running at two different speeds which
that produce 3,000 kgs/hour of pure extra
virgin olive oil! The inner body takes the
crushed olives out of the decánter just after the
oil is extracted. We increased the speed of the
inner body in order to reduce the time the
crushed olives are in the decánter during the
extraction of the oil. By doing so, we reduce
the temperature during the extraction process
as well as the oxidation of the oil. After the oil
is extracted via the decánter, it is placed in a high-
speed centrifuge with water that cleans the oil.
The oil is then decanted again, naturally, in one of
the many small receptacles at the mill where the
organic residue stays at the bottom of receptacle.
4. Extraction, new method!
Gerard & Avelino Veá
10
RESULTSEnclosed is an analytical report of the oil
produced via our new extraction method
versus oil from our previous method of extrac-
tion. The maximum level of peroxides allowed
by law is 20. However, the peroxide level of
our oil has always been very low. Even so, the
report shows that the peroxide level of the oil
produced by our new extraction method is 50%
less than the oil from our previous method of
extraction and is therefore significantly more
resistant to oxidation!
New machine, designed for Veá
Previous New
system system
Acidity 0,25 0,26
Peroxides 8,96 4,40
11
STORAGEWe store the oil in underground deposits which
are named “cups”. In the past they were made
of ceramics, but now are made of stainless
steel, a better option to prevent fermentation.
Once a week we move the oil to stainless
deposits in a ware house where the tempera-
ture is always the same and the sun light can
not come through.
The deposits are conical in order to take out
all the dampness and organic particles that
come down with time.
Another task it is to move the oil from one
deposit to another to keep them clean and in
perfect condition.
FILTERING AND BOTTLINGOur Oil is filtered in the traditional way.
The oil goes through a cellulose paper
which absorbs humidity and keeps the
organic particles.
This process is without pressure to prevent
heating or to emulsify the oil.
We do not stock oil in the bottle prior to ship-
ment. We filter and bottle the oil for each indi-
viual order from
our customers to ensure the freshest product.
5. Storage, Filtering and Bottling
Filtering detail
COLD EXTRACTION OF
ARBEQUINA OLIVES The Mediterranean climate of the area
surrounding Sarroca de Lleida, a northeastern
village in the Spanish province of Lleida, ideal
for growing Arbequina olive trees. Here, as in a
very few other olive growing regions in the
world, the cultivation process has remained
organic and the harvest is reaped by hand so as
not to bruise the fruit and thereby adversely
affect the oil's quality.
Lérida extra virgin olive oil comes from the
result of the first extraction process of the
select Arbequina olives. This process is carried
out in a cold environment without pressure.
Lérida extra virgin olive oil is renowned for its
delicate, fragrant flavour.
12
Extra Virgin Olive Oil
Presentations of packing:
VEÁ EXTRA VIRGINglass bottle 250ml. / 500ml.tin 5L.
VEÁ PRIMERA COSECHAglass bottle 500ml.
Sarroca de Lleida
13
Early Harvest
COLD EXTRACTION OFARBEQUINA OLIVESFRESH, FRUITY AND GREEN
In the 1920's my grandfather, Domingo Veá,
pioneered the olive cultivating Lérida Extra
Virgin Olive Oil in Catalonia, northern Spain.
Only small lean Arbequina olives, early-
harvested with extreme care when they are
slightly underipe, will render this exquisite oil.
Fruity and relatively green, with hints of
almond, it is complex in its smooth buttery
flavor and delicate aroma.
Every bottle of Lérida Extra Virgin Olive
Oil is produced under the watchful eye of Veá
family member and carries my personal
guarantee of quality and integrity.
Avelino Veá
Analytical Report*
Grade of acidity 0,15-0,25% ac. Oleico Peroxide index 4-4,5 Meq o / kg.Especific absorption to 270 n.m. 0,0553
Gaseous acids chromatography
Palmitico Palmitic Ac. 13,40%Palmitoleico Palmitoleic Ac. 1,20%Margàric Margaric Ac 0,13%Margaroleic Margaroleic Ac 0,25%Estearico Estearic Ac. 2,00%Cis-Oleico Cis-Oleic Ac. 71,80%Cis-Linoleico Cis-Linoleic Ac. 9,90%Aráquico Arachic Ac. 0,38%Alfa Linolenico Alpha Linolenic Ac. 0,50%Gadoleico Gadoleic Ac. 0,28%Behénico Behenic Ac. 0,11%Lignocérico Lignoceric Ac. 0,05%
Stability Rancimate to 120º (hours) = 7.07 hours.
* The last four years average
COIAN S.A.C/ Martín Ruano, 11 entresol 25006 LleidaTel 973 272 471 email [email protected]
*Updated analysis in the website: www.vea.es
Presentations of packing:
VEA LÉRIDAglass bottle 250ml. / 500ml.
ARBEQUINA & PICUAL
Under the “L'Estornell” brand – catalan word
for a type of bird that likes olives very much and
comes to “help” during harvest time – we bottle
two different oils: extra virgin
olive oil and
a certified organic one, plus
a wine vinegar made of
“Garnacha” grapes.
The acidity of the olive oils L'ESTORNELL is
very low, between 0.2 and 0.3 – never surpassing
0.5 –, thanks to the fast molturation, carried out
in the following 24 hours after harvesting. It is
important to know that the acidity increases
from the very first moment the olive has been
harvested.
These values comply easily the norms established
by the International Oil Counsil, who sets up
0.8º of acidity as the maximum for Extra Virgin
olive oil.
Extra Virgin Olive Oil
14
THE ART OF BLENDING
The phrase “Extra-Virgin” indicates that an
olive oil is of very low acidity and the highest
quality, produced only by cold-pressing - the
process which yields the fullest flavour, and the
most delicate color and aroma.
L'Estornell Extra-Virgin Olive Oil consists only
of extra-virgin oils, personally selected and
blended by Avelino Veá to give an olive oil of
exceptional fragrance and delicacy, suitable for
dressing salads and for cooking special dishes.
Every bottle is vintage-dated.
Sarroca de Lleida
15
Analytical Report*
Humidity and volatile materials 0,10 %Grade of acidity 0,15-0,25 % ac. OleicoPeroxide index 5-9 Meq o / kg.Especific absorption to K 270 n.m. 0,10
Gaseous acids chromatography
Miristico Miristic Ac C 14 0,013%Palmitico Palmitic Ac 16 13,21 %Palmitoleico Palmitoleic Ac C 16 : 1 1,34 %Esteárico Estearic Ac C 18 1,98 %Oleico Oleic Ac C 18 : 1 72,09 %Linoleico Linoleic Ac C 18 : 2 9,44 %Aráquico Arachic Ac 0,39 %Linolénico Linolenic Ac C 18 : 3 0,59 %Gadoleico Gadoleic Ac 0,31% Behénico BehenicAc 0,13% Lignocérico Lignoceric Ac 0,05% Isómeros Trans Isomers Trans C18:1T =0,012%
C18:2T+C18:3T=0,013%
Insecticidas organofosforadosDeterminación : PESTICIDAS Resultado(mg/Kg)
* The last four years average
CLORPIRIFOS Metil < 0,05CLORTALONIL <0,01
DIMETOATO <2,00DIURON <0,20ENDOSULFAN <0,05
FENITROTION <0,50MALATION <3,00
METIDATION <1,00OXIFLUORFEN <0,05
PARATION-METIL <0,20
PIRIMIFOS-METIL <0,05SIMAZINA <ProhibidoTERBUTILAZINA <0,05
LUIS JANÉ BUSQUETS LABORATORIO DE ANÁLISIS S.L.C/ Joaquin Sorolla, 38 -08206 SABADELL (Barcelona)Tel 93 725 89 76 email [email protected]
*Updated analysis in the website: www.vea.es
In all the cases the presence of insecticides organofosforados is lowerthan 6 micrograms per Kg, a microgram is the millionth part of a gram.
Presentations of packing:
L’ESTORNELLglass bottle 250ml. /500ml. /750ml.tin 500ml./ 1L./ 5L.
ORGANIC FARMING
As can be seen in the photograph, the fields of
Veá show natural farming methods without
pesticides or herbicides, to ensure a natural soil.
After the harvest, once the fields are plowed,
the reaped weeds and flowers are used as a
natural fertilizer. Another important factor is
the low temperatures which eliminate insects
and plagues, and additionally every 2 or 3 years
quantities
of untreated soil are added from
surrounding hills. This, together with the
humus from the soil and the excellent treat-
ment it receives, make possible an exceptional
production.
EXTRACTION OF ORGANIC
ARBEQUINA OLIVES
This oil is produced from organic “Arbequina”
olives from our real estates, as well as the
production of eleven other growers in our
region. Production is therefore limited. All
product origins are controlled and certified by
the CCPAE – Catalan Council of the Organic
Producticon – under the EEC standards. Each
farmer gets the certification after three years
once they have started the organic way to
grow the olive trees. During this time they
consider that the soil has eliminated all the
sulfites that have been used before.
Organic Farming - EEC Control System
16
Terraces of olives trees
The climate in our region is ideal for organic
farming of the Arbequina olive trees. During
the winter, temperatures are very low (falling
to between –5 and –7 degrees at its lowest) and
it is often foggy. These two factors cause a
layer of frost to form on the olives, which helps
us to eliminate most of the insects and also
maintains the temperature of the olives at a
minimum of 0 degrees. Conversely, the
summer is very hot and dry which controls the
number of insects, ensuring that they do not
adversely affect the olives.
Sarroca de Lleida
17
Analytical Report*
Grade of acidity 0,15-0,25 % ac. OleicoPeroxide index 5-9 Meq o / kg.Especific absorption to K 270 n.m. 0,0683
Gaseous acids chromatography
Palmitic Ac 12,10%Palmitoleic Ac 0,93%Margaric Ac 0,12%Margaroleic Ac 0,22%Estearic Ac 2,20%Cis-Oleic Ac 74,60%Cis-Linoleic Ac 8,50%Arachic Ac 0,40%Alpha Linolenic Ac 0,49%Gadoleic Ac 0,27% Behenic Ac0,11% Lignoceric Ac 0,05%
Stability Rancimate to 120º (hours) = 5.19 hours.
* The last four years average
COIAN S.A.C/ Martín Ruano, 11 entresol 25006 LleidaTel 973 272 471 email [email protected]
*Updated analysis in the website: www.vea.es
Organic Terroir
Organic Farming U.E.
Presentations of packing:
L’ESTORNELL ORGANIC FARMINGglass bottle 250ml. /500ml. /750ml.
18
FROM TREES ALIVE WHENCHRISTOPHER COLUMBUSSAILED FOR AMERICAOlive trees can live for over a thousand years.
In our real estate there are Arbequina olive
trees that were alive and bearing fruit
when Christopher Columbus set sail for
America in 1.492.
Avelino Veá, renowned Patron of the House
of VEÁ and producer of L'Estornell and
Lérida Veá olive oils, has searched those
500 year old trees to produce this superb
extra-virgin olive oil.
The age of the trees is authenticated by
reference to local records and family-
archives.
Avelino Veá is therefore offering a
strictly limited edition product
which will be presented in hand-
crafted glass 'taberna' decanters,
of the kind used throughout
Spain during Columbus'
lifetime. Each decánter comes
complete with a glass stopper, and is
decorated with specially designed labels.
Presentations of packing:
ESTORNELLQUINCENTENARYglass bottle 950ml.
LES COSTES-VEA ESTATE OIL
Les Costes an estate oil which is a very special
unfiltered Arbequina olive oil from the same
producer of L'Estornell. This differs in that the
product is unfiltered, comes from trees over 200
years old, has limited production each year and
differs from L'Estornell in its flavor profile. It can
almost described as clarified butter!
The trees, land and climate...
This particular part of their total estate was
bought by Don Domingo Vea Santclement in
the year 1942 and originally contained approxi-
mately 350 olive trees from the Arbequina
variety. Through the years more acres have
been bought on the contiguous ground today
includes 3250 olive trees of the same variety--
Arbequina. The trees in this particular estate
average over 200 years old with some being
more than 500 years old!
No chemicals whatsoever are used in the cultiva-
tion of the olive trees, no pesticides, no insecti-
cides, no chemical fertilizers are used. This oil
complies with the most rigorous of biological
standards.
The olive...
The severe conditions these trees live through
each year--tremendous temperature ranges , the
lack of rain, the difficult to farm land however
results in an olive that, as Gerard Vea (5th gener-
ation family) says, " has great character"!
Limited production from these trees does not
mean limited quality. The toughness results
in extraordinary olives and of course extraordi-
nary olive oil.
The olive oil....
Les Costes is a complex unfiltered Arbequina
olive oil with a thick silky texture with a fresh
nutty aroma. It has a big ripe complex yet mild
flavor with persistent nuances of dried fruit and
almonds with a mild peppery finish with a
slight chocolate return. It is great to use over
grilled fish or vegetables or alone with the
right loaf of bread.
Sarroca de Lleida
19
Estate Oil
Presentations of packing:
LES COSTESglass bottle 500ml. - carton box
20
PrioratVinegar
L’Estornell QualityRestaurant
GARNACHA PRIORAT RED WINE VINEGARThis exceptional vinegar comes from the lower
part of the Priorat area in Catalonia. Here, both
soil and climate are ideal for vines, namely the
very aromatic red garnacha. The most delicious
and famous Priorat wines are elaborated with
this grape; and only very small quantities are
allowed to be turned into pure vinegar. The
vinegar is produced under the personal
supervision of Mr. VEÁ and is aged in ideal
conditions in order to obtain an unbeatable
maturity and aroma.
“To make a good salad one needs four friends, a miser toadd the vinegar, a generous man to apply the oil, a wiseman to add the salt and a mad man to stir it all up”
Ancient proverb
This extra virgin olive oil is a coupage of
Arbequina, Picual and Empeltre specially made
for restaurants.
This is fresh oil thanks to the aportation of
the“Arbequina”, but at the same time we have
introduced the Picual to make the coupage
more resistant, with a hight amount of polyfe-
nols. This way we can guaranty an stable
product during all the year.
Presentations of packing:
VINEGARglass bottle 250ml and 500ml.
RESTAURANT QUALITYpet 3L/ 5L
A mixture of extra virgin olive oil and virgin
coffee oil, obtained from hand-selected, roasted
Arabic beans from the prestigious area of
Antigua in Guatamala.
As a result a unique coffee oil is obtained.The
fruit and freshness of the Arbequina extra virgin
olive oil lends an excellent aroma and tone to
the coffee oil.
The high quality of both oils make this a
unique and very special product.
COFFEE OIL
This is a new and innovative product.The oil is
extracted from hand-selected, roasted Arabic
beans, previously carefully roasted to obtain the
maximum aroma.The oil is mechanically
extracted and therefore the essence of roast
coffee is obtained.The final step is to filter the
coffee oil and mixture in the correct proportions.
ALMOND TREES & OLIVE TREESSince time immortal, we have planted the
almond trees between the olive
trees to prevent the plagues and
to improve the pollination. In
our fields, you can find the
Marcona variety, one of the most appreciated.
SEA SALTDry-roasted Spanish “Marcona” Almonds with
a touch of L'Estornell Extra Virgin Olive Oil
and natural Sea Salt from Mediterranean Sea
BLACK PEPPERDry-roasted Spanish “Marcona”
Almonds with a touch of
L'Estornell Extra Virgin Olive Oil
and natural black pepper
CURRYDry-roasted Spanish “Marcona” Almonds with
a touch of L'Estornell Extra Virgin Olive Oil
and curry.
Sarroca de Lleida
21
COFFEE OIL
Presentations of packing:
COFFEE OILglass bottle 250ml.
Presentations of packing:
ALMONDScarton box of 100gr. - vacuum pack
Speciality’s
SHERRY VINEGAR
Jerez Vinegar must be aged for at least two
years. Sometimes however, wine producers age
their vinegars for much longer periods; this is
the case of the Vinagre 24 botas, made from a
base of Palomino Fino, and aged in barrels for
25 years. Thanks to this traditional process, it
has acquired its own concentration, complexity
and personal characteristics.
ARBEQUINA OLIVES
The best olives are carefully selected from the
tree and are placed in water and salt for a
minimum period of three months. Finally,
they are rinsed with plenty of water and are
bottled with fresh water, salt and various
aromatic wild herbs.
Speciality’s
22
Presentations of packing:
ARBEQUINA OLIVESglass jar of 200gr. - drined weight
Presentations of packing:
SHERRY VINEGARglass bottle 375ml.
1
VEA S.A
Plaça Escoles s/n
25175 Sarroca de Lleida (Lleida) España
Tel. (34) 973 12 60 00 · Fax (34) 973 12 62 25
www.vea.es | e-mail [email protected]
SINCE 1913