Flores de Vida - La Nature 100%

Olives and Almonds Flores de Vida

Flores de Vida is also producer of olives, olive oil and almonds.
Well, okay, producer is perhaps a big word given the mini amounts put into play… In 2018 it was about 400 litres of oil, 150 kg of almonds and 500 kg of olives that have been available. Let’s say we sell the surplus.

In any case these are great products, because no additional product is used at any time of the cultivation, the harvesting, the processing or packaging of our products… more organic than Bio. The olives are harvested by hand, mature, with love in a 100% artisanal process.

The olives

Natural olives

The olives are prepared without any water, salt, spices or any other product. It is 100% the real taste of the olive. It is a very little known and yet absolutely extraordinary method. To know all about the process of preparing olives, we have some information in French.

Open the jar (or bag) at least one hour before consumption

The jar (or bag) is to be opened at least one hour before consumption to allow the carbonic gas to escape which was contained inside the olives. This gas is caused by this method of preparation and allows the preservation. However there is no danger in consuming the olives immediately at the opening but they are a bit strong in taste and somewhat sparkling.

As long as the jar has not been opened, the olives can be kept for years in the dark in a cool place. They are getting even more and more excellent. Vacuum bags can be kept for at least 1 year. We do not have experience for longer shelf times yet.

Keep cool after opening the jar or bag

It is also possible, in the case of a large jar, to open the jar, put a part of the olives in a small jar and quickly close the large jar. The olives will recreate the gassed atmosphere and keep for several more months (but perhaps not for years). This operation can be done 1 or 2 times by not opening the big jar in the meantime of course.

NB: glass jars are reserved for sale on site. For shipping we use the bags.

2 varieties of olives:

Bocal d'Empeltre Empeltre: The main variety we have here, a local one. The olive trees are already a few hundred years old. The real taste of the olive. Bocal de Sevillane Sévillane: The other variety of olives we have here. The olive trees are younger. The olives are larger and have a sweeter flavour.

Olive oil

The olive oil1st cold pressure
It is a very soft oil with subtle flavor and very low acidity… just happiness.

The olives are harvested by hand, at maturity, and the pressing is done at Maella in an old-fashioned mill. The olives are crushed between the millstones and simply cold pressed.

NB: glass bottles are reserved for sale on the spot. For shipping we use plastic bottles. 5-litre cans are recycled drinking water cans from friends who consume water like this. They were rinsed and dried before filled with the oil.

The conservation

The best way to conserve the oil is to put it in glass bottles and in the dark in a cool, but not cold place. The ideal temperature is between 15 °C and 20 °C. It may be, if you get the oil in the winter, that it freezes during transport because of the cold. This is not problematic and once put to room temperature it will regain its fluidity in a few hours. It is better, however, that this process is not repeated to often. Once in a while is not a problem, but it is better to avoid it freezes/defiges every day. Especially when this happens do not put the oil on a radiator to speed up the process. Let it unfreeze quietly.

The decantation

The oil has not been filtered because it is better the less it is treated. A filter constrains the oil and we lose something. So it’s just decanted and that takes time. To get a clear oil as in the photo it takes 2-3 months. It may be, if it happens to you shortly after pressing, that it is still cloudy. Also this is not a problem and it can be consumed as well. It will be clarified little by little (if you do not move too much) and a slight deposit will appear in the bottom of the bottle. This is all part of the normal settling process.

The almonds

Almonds in shellsAlmonds preserved in a cool and dark place retain their germination power for years, which means that they remain alive what is not the case with cracked almonds.

At the health level, the ideal is to soak the almond kernels in the water for one night before consumption. They come out of their dormancy and will bring us life. They are also more digestible (if you do not forget to chew well) because enzymes appear which participate in digestion.

The almonds are also harvested by hand… with love.

Recycling

Recycling is an integral part of the ecological approach. We use recycled containers and materials as much as possible to minimize the impact on the planet’s resources. That is also part of making organic products. It makes no sense for us to offer natural products and at the same time to participate in the exhaustion of the planet. Cartons and packaging materials are 100% recycled too (apart from the tape). Of course, if we were to produce thousands of litres of oil and tons of olives, it would certainly be different, but at the moment it’s good like that. We therefore invite you to recycle as much as possible, in particular by recovering glass bottles to conserve the oil.

The origin

Where do the products come from?
Olives, olive oil and almonds come exclusively from Flores de Vida, Aragon (Spain), near Maella. The cultures are made according to the principles of Permaculture (no labours, permanent soil cover and associated cultures). We do not use any product of treatment and even the products allowed in organic farming are not used here, especially not copper sulphate (Bordeaux porridge) that is allowed for Bio products and very commonly used but a real poison.

Information and ordering

All the information about the products and the ordering and shipping process:
Product catalog
The ordering and shipping process
Detailed info about the products
Order form (MS Word)
Order form (PDF)

 
Last modification: Friday November 29th 2019 ∼ 8:33 pm