The Farga variety

The trees

• 21,000ha of farm land, of which 15,000ha are within the Sénia Territory.

• Very vigorous and long-lived tree.

• Low productivity (marked annually).

• Difficult harvesting (very large specimens with a high resistance to fruit detachment).

• Crop in regression. There are no plantations less than 200 years old.

The oil

COMPOSITION

• Very rich in oleic acid.

• Low concentration of polyunsaturated fatty acids.

• Very low oxidative susceptibility.

• High content of polyphenolic antioxidants.

SENSONY PROFILE

• Medium-high fruity.

• With clear green connotations (cut grass and hints of green banana or green nuts, tomato and artichoke).

• With a tendency to offer oils with a great balance between sweet, bitter and spicy.

• With a slight final astringency.

Farga vs Arbequina

vs Picual

Composition

• Farga oil has a fatty acid content very similar to that of the Picual variety (75-80% oleic acid) and higher than that of Arbequina variety (65-70%).

• Farga oils have a low oxidative sensitivity, in line with the Picual variety, which is why they are long-lasting oils, in contrast to Arbequina, from which a less stable oil is obtained.

• The content of polyphenols (antioxidants) of the Farga variety is higher than that of Arbequina but slightly lower than that of Picual.

Sensory profile

Attributes Norm UE2568/91, about 9 points	Farga Medium-high fruity with clearly green connotations (cut grass and hints of green banana or green nuts, tomato and artichoke), with a great balance between sweet, bitter and spicy, and with a light final astringency.	Arbequina Medium fruity, where the sweet attribute stands out, although very light notes of spicy and bitter are perceived. It has secondary aromas, reminiscent of freshly cut grass, green almonds, as well as some notes of ripe fruit. Highly valued by chefs looking for “non-dominant” oils.	Picual Intense green fruity with top notes reminiscent of fig leaf, tomato and artichoke. In the mouth it is very robust, clearly spicy and bitter, quite astringent and lacking in sweetness. A very dominant oil that transmits a lot of flavor in cooking.
Fruity	5,9	4,1	7,9
Bitter	3,7	2,7	7,3
Spicy	4,4	3,6	6,6
Apple	0,0	0,0	1,7
Ripe fruit	1,3	1,0	0,0
Green	3,1	2,7	7,0
Sweet	4,3	3,6	2,3
Astringent	2,0	1,4	3,4
Others	2,9	2,3	4,5

Sensory profile

Attributes

Norm UE2568/91,
about 9 points

Farga Medium-high fruity with clearly green connotations (cut grass and hints of green banana or green nuts, tomato and artichoke), with a great balance between sweet, bitter and spicy, and with a light final astringency.	Arbequina Medium fruity, where the sweet attribute stands out, although very light notes of spicy and bitter are perceived. It has secondary aromas, reminiscent of freshly cut grass, green almonds, as well as some notes of ripe fruit. Highly valued by chefs looking for “non-dominant” oils.	Picual Intense green fruity with top notes reminiscent of fig leaf, tomato and artichoke. In the mouth it is very robust, clearly spicy and bitter, quite astringent and lacking in sweetness. A very dominant oil that transmits a lot of flavor in cooking.
Fruity: 5,9	Fruity: 4,1	Fruity: 7,9
Bitter: 3,7	Bitter: 2,7	Bitter: 7,3
Spicy: 4,4	Spicy: 3,6	Spicy: 6,6
Apple: 0,0	Apple: 0,0	Apple: 1,7
Ripe fruit: 1,3	Ripe fruit: 1,0	Ripe fruit: 0,0
Green: 3,1	Green: 2,7	Green: 7,0
Sweet: 4,3	Sweet: 3,6	Sweet: 2,3
Astringent: 2,0	Astringent: 1,4	Astringent: 3,4
Others: 2,9	Others: 2,3	Others: 4,5

Ulldecona - Noa Wu

Territori Sénia - Noa Wu

Territori Sénia - Santi Martorell

Territori Sénia - Noa Wu