EXTRA VIRGIN OLIVE OIL
Dominus Acebuche
Dominus Acebuche is made from the fruit harvested by hand from the wild olive trees or acebuches
that grow at 600 metres above sea level, on the slopes of the Cortijo Virgen de los Milagros, on the
foothills of Sierra Mágina Natural Park.
Surrounded by protected woodlands, which include aromatic plants such as thyme, savory and rosemary,
our wild olive trees grow and develop naturally, acclimatising perfectly to the mountainous
environment.
The harvesting of the fruit is done necessarily by hand, and is carried out by means of a delicate
method known as ‘milking’. The immediate cold extraction of the harvested fruit yields around 950
litres of acebuchina oil every year. This wild olive oil is of extraordinary quality, with a high
level of natural antioxidants.
Tasting notes
Deeply fragrant oil with intense green aromatic notes. Secondary aromas with wild notes reminiscent
of artichoke, raw acorn and tomato plant. Impressive on the palate where bitter and spicy notes
compete in maximum harmony. The shades of green, such as almond, wood and rosemary, are sealed in a
perfect balance, with a long fresh aftertaste.
Powerful, rugged, untamed and yet, sweet and delicate—a true reflection of wild nature in its purest
form.
The Acebuche (wild olive tree) and Acebuchina oil
The Acebuche, in botany, the Olea Europea var. Sylvestris, an ancestor of the olive tree, has
existed in the Sierra Mágina Natural Park since the end of the last glacial period, when native
populations started to appear at a considerable height above sea level, in a meso-Mediterranean
climate that reaches temperatures of 40° C in summer and below 0° C in winter.
The height above sea level, the extraordinary thermal range throughout the year, and the water
stress caused by regular drought periods provide the native Acebuches of Sierra Mágina with a
greater response in the form of bioactive components of the fruit, which translates into increased
antioxidant content (tocopherols and polyphenols) and vitamins A, D, E and K, in Acebuchina oil.
Wild Acebuches that grow spontaneously are specimens with a genome that is unique, unrepeatable, and
different from the rest of Acebuches; in this, it differs from all olive tree varieties (the
«domesticated» Acebuche, brought to the Iberian Peninsula by the Phoenicians) that share the genome
inherent to each olive variety.
In the hills of the Cortijo Virgen de los Milagros, 600 metres above sea level, the Acebuches
present the following characteristics
They can grow in rocky environments, taking advantage of the fissures in the rock for their initial development and are abundant high up in our hills
They develop like a tree or a bush and do not usually reach a great height.
Very slow vegetative growth and great longevity.
Many specimens do not yield Acebuchina, they are pollen emitters and this pollen will be genetically dominant over any olive tree pollen.
A trunk that is thick, robust and bulbous at its base, shaped like an elephant’s foot.
Prickly greyish branches, the leaves are usually round and much smaller than olive tree leaves.
Also, the Acebuchina is much smaller than any other olive variety at the same point of ripening.
There are different types of Acebuchinas: some are particularly small, with hardly any pulp, others are slightly larger with a more squared or elongated shape.
The stalk that joins the fruit to the tertiary branches is always amazingly strong, and one can often come across dehydrated Acebuchinas, from previous years, still attached to the branch.
Properties of Acebuchina oil
The main differences in terms of bioactive components with medicinal properties, such as
nutritional, metabolic, and dermatological found in the olive; the fruit of the olive tree; and the
Acebuchina, the fruit of its ancestor, the Acebuche, are measurable by chemical analysis.
Scientific studies show that Acebuchina oil has special characteristics, with a higher content of
(*):
Palmitoleic acid: reduces obesity
Mono-unsaturated fatty acid highly beneficial for our health that helps prevent weight gain.
According to the Biochemistry Department at the University of Oxford, it is used intensively by
enzymes that control fat oxidation.
Sitostanol: improves cardiovascular health
Plant phytosterol, authorised by the United States FDA since 2000, for the prevention of heart
disease due to its ability to reduce LDL cholesterol and increase HDL cholesterol, and thus achieve
the perfect balance between the two.
Alpha-tocopherol: reduces cellular ageing
Natural antioxidant that our body synthesises as vitamin E capable of protecting the fatty acids of
our cell membranes from the effect of oxidation as it neutralises the action of free radicals.
(*) Source: Jesús Espejo Maqueda, Department of Analytical Chemistry, University of Seville:
Comparative analytical study between Acebuchina oil and virgin olive oil.
Oleocanthal
Natural anti-inflammatory with healthy properties for our body, present in Acebuchina oil and extra
virgin olive oil, especially if they have a certain spice or bitterness in their flavour. This
provides great benefits for cardiovascular and neurodegenerative diseases, as well as for the ‘wear
and tear’ of joints. In addition, in vitro tests have shown that it can eliminate cancer cells, and
therefore it could provide benefits in cancer prevention.
Physical exercise, a healthy diet and a regular intake of high quality extra virgin oil promote the
immune response against bacterial and viral infections; the Department of Health Sciences of the
University of Jaén demonstrated an increase in the number of cells that participate in our body’s
defensive process, providing greater resistance of our immune system against viruses and external
pathogens.
Formats
- 250 ml
2023 Awards
- Top 10 Best healthy EVOO in the World
