Fermoselle, a picturesque village in the province of Zamora, Spain, is becoming known for its rich tradition of olive oil production.
This golden liquid, which has been an essential component of Mediterranean cuisine for centuries, finds in Fermoselle a home where history, culture and passion intertwine to produce some of the most exquisite and authentic olive oils on the peninsula. And, at Posada Doña Urraca, it has a prominent place on our restaurant menu.
The cultivation of olive trees and the production of olive oil have deep roots in Fermoselle, going back centuries. The privileged geographical location of the village, in the hills near the river Duero, provides ideal conditions for the cultivation of olive trees. The inhabitants of Fermoselle have been cultivating olive trees and producing olive oil since time immemorial.
In fact, it was around the 18th century when the "Sociedad de Amigos del País", a group of entrepreneurs of the time saw the potential of the area and decided to plant some 50,000 olive trees to create olive oil in the Arribes del Duero and start producing oil from Fermoselle.
One of the distinctive characteristics of Fermoselle olive oil is the variety of olive trees grown in the region. The most common varieties include arbequina, picual and hojiblanca. Each of these varieties brings its own flavour and aromatic profile to the oil, allowing a wide range of options for olive oil lovers.
The olive oil production process in Fermoselle has been handed down from generation to generation. The local farmers take meticulous care of their olive trees, harvesting the olives by hand at the optimum moment of ripeness. Harvesting takes place in autumn, when the olives are at their peak of flavour and quality.
After the harvest, the olives are taken to the olive presses, where they are pressed to extract the oil. In Fermoselle, the olive press is more than just a machine; it is a symbol of the olive oil heritage and culture. Residents take pride in their tradition of producing high-quality olive oil using artisanal methods.
Fermoselle's olive oil is known for its unique flavor and aroma. Its sensory profile includes notes of fresh grass, almonds, ripe tomatoes, and a slight peppery touch in the throat. These characteristics make Fermoselle's olive oil a popular choice for dressing salads and cooking traditional regional dishes.
At Posada Doña Urraca Restaurant, we use it for all our culinary creations, contributing to the ecological and zero-kilometer aspect of our quality policy.
Fermoselle's olive oil is an essential ingredient in local cuisine. It is used to prepare traditional dishes such as "bacalao a la tranca" (salted cod), garlic soup, and roasted lamb. It is also enjoyed on toast with tomato and garlic, a local delight known as "pan con tomate."
In addition to its use in the kitchen, Fermoselle's olive oil has gained international acclaim as a gourmet product. Connoisseurs worldwide appreciate its exceptional flavor and use it to enhance a variety of dishes.
Fermoselle offers visitors the opportunity to explore its olive heritage through tours of local olive groves and oil mills. Tourists can learn about the production process and, most importantly, taste the fresh and pure olive oil directly from the source. Tastings are a sensory experience that allows visitors to appreciate the complexity and quality of Fermoselle's olive oil.
Fermoselle's olive oil is much more than an ingredient in the kitchen; it is an expression of the rich history and culture of the region. From its ancient roots to its artisanal production and delightful flavor, Fermoselle's olive oil is a culinary treasure that deserves to be celebrated and appreciated. If you ever have the opportunity to visit Fermoselle, don't miss the chance to taste this golden elixir that has been loved and cherished for generations.