From the famatina valley
to your table

Our essence is in the place where our olive oil comes from ,The Famatina Valley in La Rioja, Argentina.
LagunaBrava
1120
Hectares
LagunaBrava
460000
Olive Trees
LagunaBrava
Drip irrigation

with water from the Andes Range

LagunaBrava
Thermal Amplitude

avoids the use of pesticides

LagunaBrava
Altitude 800 to 1,100 mamsl

Fosters the concentration of antioxidants in the fruit

Our EXTRA
VIRGIN quality

We use state-of-the-art technology that allows us to reduce time between the harvest and the oil extraction. The fruit is processed within 7 hours of harvesting. This guarantees that the oil maintains its organoleptic properties, antioxidants and an acidity level below 0.35%
We achieve this acidity level thanks to:

  • A 100% mechanical harvesting.
  • A large milling capacity.
  • A production plant integrated to our olive farm.
ACIDITY LEVELS
LAGUNA BRAVA < 0,35%
EXTRA VIRGIN OLIVE OIL < 0,8%
VIRGIN OLIVE OIL < 2%
ORDINARY VIRGIN OLIVE OIL < 3,3%
LAMPANTE VIRGIN OLIVE OIL < 3,3%
Gluten-Free
Gluten-Free

Gluten-free certified goods are suitable for celiacs.

Kosher
Kosher

Kosher goods are those prepared according to the Jewish dietary standards, which are permitted for consumption.

HACCP
HACCP

Hazard Analysis Critical Control Point (HACCP) is a science-based system that identifies specific measures to ensure food safety.

Our
diference

Primera extracción en frío

First
cold
extraction

Our extra virgin olive oil is made from the first milling of the olives, and during this process they are heated at a low temperature. This is usually called “first cold pressed”.

Primera Extracción en Frío
Primera Extracción en Frío
Primera extracción en frío

Packed
in origin

We produce and bottled our olive oil in an industrial plant integrated into our farm to prevent its oxidation and deterioration. This ensures quality and food safety.

Primera extracción en frío

Without
agrochemicals

We carry out laboratory tests to ensure that all of our olive oils are free of agrochemicals.

Primera Extracción en Frío

THE VARIETALS OF OUR FARM

ARBEQUINA
CORATINA
BARNEA
PICUAL
MANZANILLA
ARBOSANA
ARAUCO
HOJIBLANCA

AOVE FAQS

TO KNOW A LITTLE BIT MORE, HERE GO SOME INTERESTING FACTS.

We have very good news for you: the natural antioxidants contained in extra virgin olive oil help to eliminate harmful substances from the body. Another good news, these antioxidants reduce the possibility of suffering from cardiovascular diseases, obesity, diabetes and cholesterol, among others. They can even help reduce not only the risk of cancer but also inflammation and delay the aging of our organs and skin. This is way EVOO is called "the liquid gold" or " the philosopher's stone of the Mediterranean diet". If you want to know how to use it in your meals, here are some <ahref="https://lagunabrava.com/devsite/en/recetas/" target="_blank">recipes.
Pressing is a method that was used many years ago, but it is neither very efficient nor very hygienic. It is quite simple, a press where the olive paste is put after being crushed is used to obtain oil. Today, extraction is a more current method and the most used because higher-quality olive oils can be obtained. It is a centrifugal process that is carried out after grinding the olives, using industrial machinery. Many EVOO brands still use the term "pressed" but it is most likely that the oil is obtained by an extraction process.
Definitely! Oil with a certain bitterness and pepperiness is a very good quality oil. It is a sign of high concentration of polyphenols. WHAT ARE POLYPHENOLS? They are those antioxidants beneficial to our health. Peppery and bitter are attributes of an authentic EVOO.
Of course you can fry with EVOO. It is healthier and tastier than any other oil. When we fry in EVOO the food is sealed at a very low temperature creating a crust to prevent soaking the food with fat. On the other hand, other oils, such as seed oil, do not create a crust and penetrate into the food. It is also important to know that seed and refined oils have a higher smoke point than EVOO. This does not mean that they are better for frying, but that you need to heat the food to a higher temperature to fry it with these oils. EVOO, which has a smoke point of 160º, fries at a lower temperature. If you are going to reuse the oil, and for example you have already fried meat with seed oil, the fat of the meat dissolves and when you use that oil again it is not only seed oil, but a mixture of seed fat with saturated animal fat. In the case of EVOO, as the oil is heated at a lower temperature, it degrades less and the animal fat does not dissolve, and when you reuse it you are only frying with olive oil. Surprising, isn't it?
The color of the EVOO does not determine quality. The color can vary from bright green to golden yellow. This happens for many reasons such as the ripeness of the olive and its point of collection. A curious fact: precisely because the color does not determine quality, the official olive oil tasting glasses are blue, so that it does not influence whether the oil is green or yellowish. All the same, it is important to keep the oil in good condition so that it does not lose its properties. If you do not know how to preserve it, click here (link to conservation question).
If the EVOO has the smell or taste of canned olives like the ones you eat in cold cut board, that is not EVOO. That is an olive oil that is probably mislabeled. A good extra virgin olive oil should never smell or taste like canned olives, because their process is totally different. While canned olives are placed in brine and are then fermented, olive oil is the natural juice of the olive, which has aromas of fruits and vegetables, herbs, nuts, among other descriptors. WARNING: It may happen that sometimes you do not wash your olive oil decanter well and rancid oil remains in the decanter. This can happen for many reasons, such as storing it uncovered, or exposing it at high temperatures or too much light. This rancid oil may smell or taste like canned olives. TIP: do not mix rancid oil with another which is in good condition because everything will become defective. Our advice is to wash your oil decanter well and keep it in a suitable place. If you don't know how to preserve it, check the following question.
The main enemies of extra virgin olive oil are light, oxygen and heat. Store it in a cool and dark place so that it does not lose its properties. Do not forget to close the bottle cap tightly. It is even better to preserve it in a bag-in-box or pouch. It keeps oil fresher longer because of its air-tight interior bag. Besides, these containers are dark and prevent light from entering. Click here to find out more about our Bag-In-Box (Link to Bag in Box products).
You can bake puddings and cakes with extra virgin olive oil. It is very easy, you just have to replace butter with EVOO, which is much tastier and healthier. 100g of butter=80 mL (2.7 OZ) of EVOO We suggest starting with our recipe for lemon pudding with poppy seeds (Link to this recipe).
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