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Dominus Acebuche is produced with fruits that are collected by hand from the wild acebuches that grow at 600 metres above sea level, on the slopes of the Cortijo Virgen de los Milagros hills, on the foothills of Sierra Mágina Natural Park.

Surrounded by a protected forest mass that includes aromatic plants such as thyme, winter savory, and rosemary, our wild acebuches are born spontaneously and grow naturally in perfect acclimation to the mountainous environment.

The picking of the fruits is necessarily manual, and it is carried out through the “milking” system. The immediate cold extraction of the fruits gives us every year around 950 liters of acebuchina oil of extraordinary quality, with a very high content in natural antioxidants.

Tasting profile

Appearance: golden green color
Aroma: fragrant aroma of green fruits with critical notes of mint, tomato plant, grass, and green apple
Taste: very aromatic, the notes of green leaf are predominant. Perfect balance between bitter and astringent flavors. Progressive spiciness

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 Nature 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 which 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 generate in Sierra Máginas’ native Acebuches 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; there are numerous trees 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 square 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 – nutritional, metabolic, dermatological – that we find between the olive, the fruit of the olive tree and the Acebuchina, which is the fruit of its ancestor, the Acebuche, are measurable in 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, very present in Acebuchina and extra virgin olive oils, 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 extra virgin oil promote the immune response against bacterial and viral infections; the Department of Health Sciences of the University of Jaén demonstrated that the number of cells that participate in our body’s defensive process, providing greater resistance of our immune system against external pathogens is increased.