La Boella's mill is built on pre-Romanic foundations on a site that dates back more than eight centuries. Olive groves and grape vines have always been grown here, thanks to the climate. It is this Mediterranean climate of mild winters and warm summers that is so ideal for the development of the olive tree. La Boella olives are born from rainy springs and dry, windy summers, producing olives that are golden from the intense sun that caresses the land around Tarragona. This special climate and unique characteristics of the soil are what influences the final flavor of La Boella’s oil. The wind among the olive trees whispers the history of these lands that ancient civilizations cultivated in order to obtain Spain’s precious "liquid gold". It calls about a distant past that began with the Etruscans, Greeks and Romans; a time at which olive oil production reached its highest splendor.
La Boella employs sustainable farming methods with the objective of obtaining high quality products, minimizing the use of pesticides, optimizing production methods, and reducing human and chemical residues. At "Molí la Boella" the family takes great care at each step in the production process of the oils: from the first morning harvest of the olives until they reach the pressing mill and begin their trip to the final bottle. The high-density planting system used by La Boella allows them to harvest the olives mechanically without stopping.
The Arbosana variety is indigenous to Catalonia and in danger of extinction. La Boella has pioneered its recovery to obtain this rare and singular olive oil. The olives are harvested at the end of December when the olive still has a very low degree of ripeness.
Arbosana oil has a complex flavor profile, which characterizes the variety. The fruitiness of green olives is clearly identifiable in nose and mouth, with an array of secondary aromas. Green grass predominates, but banana, strawberry and green nuts can also be identified. It has hints of almonds, green tomatoes, fennel, artichoke and mint. In the mouth, it is fresh and well balanced between bitter, spicy, and sweet, with a diminishing astringency that identifies this oil with green and shiny olives. The result is a very well balanced and harmonious oil with a touch of green fruit.
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