Romero has been staking its bets on this Juncosa (Lleida) brand as one of the gastronomic engines being promoting toward internationalization, as well as an all-purpose Spanish Premium brand.
And this is a reason to celebrate, because Henri Mor’s Private Reserve Extra Virgin Olive Oil has joined the list of the top 100 EVOOs in the world #evooleum2019. The top 100 olive oils that have made it on the list are recognized at the EVOOLEUM Awards, the International Prizes for Quality in Extra Virgin Olive Oil organized by publishing company Mercacei and the Spanish Association of Olive Producing Municipalities.
Henri Mor focuses its philosophy of life on a healthy lifestyle with good habits with respect to what we eat and the environment, caring more for the production of its oils in a sustainable way each day. It should be recalled that the Non GMO Project certification was achieved in 2018, and the organic line has been added to the product range this year.
Harvested in October: the origin of its success
Henri Mor’s Private Reserve was born on the first days of October under the strictest quality controls. An exceptional oil that is crafted controlling each one of the process stages, from the olive growing through precision agriculture to production and packaging with constant monitoring of temperature. The best olives are selected at the optimum moment of ripeness as harvesting and processing are innovated in order to obtain the highest sensory quality. That’s how an oil with unique, elegant and complex features is made. A fruity green signature oil with apple, pear, plantain, herbal and green almond notes, along with intense citric and tropical fruit hints.
The production process starts when the recently harvested olives are taken to the oil mill. They are inspected and only the best ones are selected. All branches and leaves are removed. The olives are put into the plant in which the milling process through cold extraction begins, always monitoring that the temperature of the blender remains below 72 °F in order to preserve all flavors and aromas. Next, the oil is decanted, filtered and stored in stainless steel tanks to prevent light from entering. No water or additives are added during the process. The result is a superior quality olive oil obtained directly from olives and only through mechanical processes.
Henri Mor’s extra virgin olive oils, so-called “Premium” or of high quality, have distinctive sensory attributes. Their flavors and aromas are the result of a strict production and harvesting processes. Their creator, Henri Alegría, bets on quality rather than quantity. He also participates in international competitions where experts blind taste each of them and give them a score. A same varietal, in this case that of Arbequina, can produce completely different tasting notes according to each producer. That’s why having the privilege of tasting Henri Mor’s olive oil becomes an indescribable experience.
Olive oil for the prevention of heart disease
The extra virgin olive oil is very healthy for the heart. The Spanish Heart Foundation says that the daily intake of EVOO is essential for the proper functioning of the heart. Its high content in antioxidant substances, tocopherols (vitamin E) and polyphenols, as well as oleic acid, help prevent arteriosclerosis and reduce LDL (bad cholesterol) levels. Polyphenols are substances known for their anti-inflammatory and antithrombotic properties that provide a cardioprotective effect against arteriosclerosis.
A PREDIMED (Prevention with Mediterranean Diet) study revised in 2018 showed that a Mediterranean diet, supplemented with extra virgin olive oil (more than 4 tablespoons a day), reduces the incidence of severe cardiovascular events among people with high cardiovascular risk.
And Henri Mor’s EVOO combines all those features.