Extra Virgin Olive OilA family tradition of uncompromising quality

1913

Avelino and Gerard Vea

Collection of the olives

Filtering and bott

The Arbequina

A family tradition of uncompromising quality

The terroir and olive treed bottlin

g

FOR GENERATIONS, THE VEÁ’SNAME HAS REPRESENTEDQUALITY OF THE HIGHEST LEVEL,

in both, the cultivation of olive trees, and the

extraction of the best extra virgin olive oil.

A member of the Veá’s family continues with

the target of maintaining and rase tose stan-

dards. We have introduced the latest produc-

tion techniques, but also

rigorously preserved

the traditions

methods of culti-

vation and selec-

tion. The family

insistente that only

the very best oil are

bottled Ander our brands.

Our oils are considered one of the best

in the world.

There are many different factors in the extrac-

tion of olive oil which is responsible for the

character and the quality of the final product.

The olive variety, the soil, the climate, the care

taken picking the olives, the ability and know-

how to molturate and the art of blending. But

above all, there is the character of the good

producer, his persistent commitment in

following his own rules, with

no other aim than

the quality and

integrity of the

final product.

In the Veá

family, that integrity

is inflexible, and affects every step in

the process of creating and marketing our oils.

Sarroca de Lleida

5

Extra Virgin Olive Oil, Coffe Oil, Speciality’s

6

This area is located in the western edge of the

central valley of Catalonia. Its main features are

the dryness of its climate and a wild vegetation

made of bushes and hawthorns, with some

scattered holm oak forests. A system made of

deep gorges and dry torrents, carry scarce

drops of water to the “Set” River, in a climate

with 380 to 400 ml. of rain water each year.

The olive tree is visable everywhere, together

with the almond tree and some vineyards. The

unevenness of the soil is systematically organ-

ized through terraces, a method similar to the

one used in Priorato. The landscape looks

tough, severe and honorable.

The hot summers are followed by cold winters,

cold enough to eliminate most of the plagues

that attack the olive tree.

1. The “Terroir” & Climate

Traditional plantation of olives trees

7

The “Arbequina” , its name comes from the

town of Arbeca, in Les Garrigues region, is

one of the smallest olives used to produce

olive oil. Rather round, green/voilet in color

and shinny, maturing very early, it produces a

very fine olive oil. If well seasoned, it can also

be eaten as a table olive.

It is the most widely found variety in

Catalonia, the most famous and well known. It

comes from a small tree which endures very

well the frost and dryness and produces only

after 10 to 15 years of maturity.

THE OLIVE TREEThe olive tree has strong branchlike divisons

for its roots. The roots are different dependent

upon how it has been planted.

If the tree has been planted from a seed, the

seedling principal root will be vertical. As the

seed grows over time the young shoots will

grow horizontally to form a trunk and this

constitutes the “Soca”.

2. The Arbequina

Arbequina olives matured

COLLECTION OF THE OLIVESIn our company we have the necessary subs-

tructure for a daily collection of the olives.

STATE OF THE FRUIT /RECEPTION

Our olives must be in perfect condition after

collection arriving quickly at the Mill. Each lot

is checked throughly for brusing or cuts which

could produce an entry of oxygen in the olive

that will accelerate the process of fermentation

therefore producing a bad quality of oil. It is

important to receive quickly, clean and process

the olives to obtain a high quality of oil.

8

3. Harvesting and transportation to the mill

Sieve systems

9

OVERVIEWAs part of EUREKA, a European program

dedicated to promoting innovation and devel-

opment in the EEC, we invested in a new

decánter that has helped us refine our extrac-

tion process for the 2008 harvest. Our belief is

that by extracting the oil quickly, without

heating the crushed olives, the resulting oil will

have a very low level of peroxides and be more

resistant to oxidation. We have accomplished

this by utilizing extremely cold temperatures

and a short timespan between milling the

olives and extracting the oil. We are proud to

say that our hard work has payed off and that

the quality of our oils has improved signifi-

cantly as well as the output.

PROCESSOur new decánter is composed of two different

bodies running at two different speeds which

that produce 3,000 kgs/hour of pure extra

virgin olive oil! The inner body takes the

crushed olives out of the decánter just after the

oil is extracted. We increased the speed of the

inner body in order to reduce the time the

crushed olives are in the decánter during the

extraction of the oil. By doing so, we reduce

the temperature during the extraction process

as well as the oxidation of the oil. After the oil

is extracted via the decánter, it is placed in a high-

speed centrifuge with water that cleans the oil.

The oil is then decanted again, naturally, in one of

the many small receptacles at the mill where the

organic residue stays at the bottom of receptacle.

4. Extraction, new method!

Gerard & Avelino Veá

10

RESULTSEnclosed is an analytical report of the oil

produced via our new extraction method

versus oil from our previous method of extrac-

tion. The maximum level of peroxides allowed

by law is 20. However, the peroxide level of

our oil has always been very low. Even so, the

report shows that the peroxide level of the oil

produced by our new extraction method is 50%

less than the oil from our previous method of

extraction and is therefore significantly more

resistant to oxidation!

New machine, designed for Veá

Previous New

system system

Acidity 0,25 0,26

Peroxides 8,96 4,40

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STORAGEWe store the oil in underground deposits which

are named “cups”. In the past they were made

of ceramics, but now are made of stainless

steel, a better option to prevent fermentation.

Once a week we move the oil to stainless

deposits in a ware house where the tempera-

ture is always the same and the sun light can

not come through.

The deposits are conical in order to take out

all the dampness and organic particles that

come down with time.

Another task it is to move the oil from one

deposit to another to keep them clean and in

perfect condition.

FILTERING AND BOTTLINGOur Oil is filtered in the traditional way.

The oil goes through a cellulose paper

which absorbs humidity and keeps the

organic particles.

This process is without pressure to prevent

heating or to emulsify the oil.

We do not stock oil in the bottle prior to ship-

ment. We filter and bottle the oil for each indi-

viual order from

our customers to ensure the freshest product.

5. Storage, Filtering and Bottling

Filtering detail

COLD EXTRACTION OF

ARBEQUINA OLIVES The Mediterranean climate of the area

surrounding Sarroca de Lleida, a northeastern

village in the Spanish province of Lleida, ideal

for growing Arbequina olive trees. Here, as in a

very few other olive growing regions in the

world, the cultivation process has remained

organic and the harvest is reaped by hand so as

not to bruise the fruit and thereby adversely

affect the oil's quality.

Lérida extra virgin olive oil comes from the

result of the first extraction process of the

select Arbequina olives. This process is carried

out in a cold environment without pressure.

Lérida extra virgin olive oil is renowned for its

delicate, fragrant flavour.

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Extra Virgin Olive Oil

Presentations of packing:

VEÁ EXTRA VIRGINglass bottle 250ml. / 500ml.tin 5L.

VEÁ PRIMERA COSECHAglass bottle 500ml.

Sarroca de Lleida

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Early Harvest

COLD EXTRACTION OFARBEQUINA OLIVESFRESH, FRUITY AND GREEN

In the 1920's my grandfather, Domingo Veá,

pioneered the olive cultivating Lérida Extra

Virgin Olive Oil in Catalonia, northern Spain.

Only small lean Arbequina olives, early-

harvested with extreme care when they are

slightly underipe, will render this exquisite oil.

Fruity and relatively green, with hints of

almond, it is complex in its smooth buttery

flavor and delicate aroma.

Every bottle of Lérida Extra Virgin Olive

Oil is produced under the watchful eye of Veá

family member and carries my personal

guarantee of quality and integrity.

Avelino Veá

Analytical Report*

Grade of acidity 0,15-0,25% ac. Oleico Peroxide index 4-4,5 Meq o / kg.Especific absorption to 270 n.m. 0,0553

Gaseous acids chromatography

Palmitico Palmitic Ac. 13,40%Palmitoleico Palmitoleic Ac. 1,20%Margàric Margaric Ac 0,13%Margaroleic Margaroleic Ac 0,25%Estearico Estearic Ac. 2,00%Cis-Oleico Cis-Oleic Ac. 71,80%Cis-Linoleico Cis-Linoleic Ac. 9,90%Aráquico Arachic Ac. 0,38%Alfa Linolenico Alpha Linolenic Ac. 0,50%Gadoleico Gadoleic Ac. 0,28%Behénico Behenic Ac. 0,11%Lignocérico Lignoceric Ac. 0,05%

Stability Rancimate to 120º (hours) = 7.07 hours.

* The last four years average

COIAN S.A.C/ Martín Ruano, 11 entresol 25006 LleidaTel 973 272 471 email coian@coian.net

*Updated analysis in the website: www.vea.es

Presentations of packing:

VEA LÉRIDAglass bottle 250ml. / 500ml.

ARBEQUINA & PICUAL

Under the “L'Estornell” brand – catalan word

for a type of bird that likes olives very much and

comes to “help” during harvest time – we bottle

two different oils: extra virgin

olive oil and

a certified organic one, plus

a wine vinegar made of

“Garnacha” grapes.

The acidity of the olive oils L'ESTORNELL is

very low, between 0.2 and 0.3 – never surpassing

0.5 –, thanks to the fast molturation, carried out

in the following 24 hours after harvesting. It is

important to know that the acidity increases

from the very first moment the olive has been

harvested.

These values comply easily the norms established

by the International Oil Counsil, who sets up

0.8º of acidity as the maximum for Extra Virgin

olive oil.

Extra Virgin Olive Oil

14

THE ART OF BLENDING

The phrase “Extra-Virgin” indicates that an

olive oil is of very low acidity and the highest

quality, produced only by cold-pressing - the

process which yields the fullest flavour, and the

most delicate color and aroma.

L'Estornell Extra-Virgin Olive Oil consists only

of extra-virgin oils, personally selected and

blended by Avelino Veá to give an olive oil of

exceptional fragrance and delicacy, suitable for

dressing salads and for cooking special dishes.

Every bottle is vintage-dated.

Sarroca de Lleida

15

Analytical Report*

Humidity and volatile materials 0,10 %Grade of acidity 0,15-0,25 % ac. OleicoPeroxide index 5-9 Meq o / kg.Especific absorption to K 270 n.m. 0,10

Gaseous acids chromatography

Miristico Miristic Ac C 14 0,013%Palmitico Palmitic Ac 16 13,21 %Palmitoleico Palmitoleic Ac C 16 : 1 1,34 %Esteárico Estearic Ac C 18 1,98 %Oleico Oleic Ac C 18 : 1 72,09 %Linoleico Linoleic Ac C 18 : 2 9,44 %Aráquico Arachic Ac 0,39 %Linolénico Linolenic Ac C 18 : 3 0,59 %Gadoleico Gadoleic Ac 0,31% Behénico BehenicAc 0,13% Lignocérico Lignoceric Ac 0,05% Isómeros Trans Isomers Trans C18:1T =0,012%

C18:2T+C18:3T=0,013%

Insecticidas organofosforadosDeterminación : PESTICIDAS Resultado(mg/Kg)

* The last four years average

CLORPIRIFOS Metil < 0,05CLORTALONIL <0,01

DIMETOATO <2,00DIURON <0,20ENDOSULFAN <0,05

FENITROTION <0,50MALATION <3,00

METIDATION <1,00OXIFLUORFEN <0,05

PARATION-METIL <0,20

PIRIMIFOS-METIL <0,05SIMAZINA <ProhibidoTERBUTILAZINA <0,05

LUIS JANÉ BUSQUETS LABORATORIO DE ANÁLISIS S.L.C/ Joaquin Sorolla, 38 -08206 SABADELL (Barcelona)Tel 93 725 89 76 email liblab@arrakis.es

*Updated analysis in the website: www.vea.es

In all the cases the presence of insecticides organofosforados is lowerthan 6 micrograms per Kg, a microgram is the millionth part of a gram.

Presentations of packing:

L’ESTORNELLglass bottle 250ml. /500ml. /750ml.tin 500ml./ 1L./ 5L.

ORGANIC FARMING

As can be seen in the photograph, the fields of

Veá show natural farming methods without

pesticides or herbicides, to ensure a natural soil.

After the harvest, once the fields are plowed,

the reaped weeds and flowers are used as a

natural fertilizer. Another important factor is

the low temperatures which eliminate insects

and plagues, and additionally every 2 or 3 years

quantities

of untreated soil are added from

surrounding hills. This, together with the

humus from the soil and the excellent treat-

ment it receives, make possible an exceptional

production.

EXTRACTION OF ORGANIC

ARBEQUINA OLIVES

This oil is produced from organic “Arbequina”

olives from our real estates, as well as the

production of eleven other growers in our

region. Production is therefore limited. All

product origins are controlled and certified by

the CCPAE – Catalan Council of the Organic

Producticon – under the EEC standards. Each

farmer gets the certification after three years

once they have started the organic way to

grow the olive trees. During this time they

consider that the soil has eliminated all the

sulfites that have been used before.

Organic Farming - EEC Control System

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Terraces of olives trees

The climate in our region is ideal for organic

farming of the Arbequina olive trees. During

the winter, temperatures are very low (falling

to between –5 and –7 degrees at its lowest) and

it is often foggy. These two factors cause a

layer of frost to form on the olives, which helps

us to eliminate most of the insects and also

maintains the temperature of the olives at a

minimum of 0 degrees. Conversely, the

summer is very hot and dry which controls the

number of insects, ensuring that they do not

adversely affect the olives.

Sarroca de Lleida

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Analytical Report*

Grade of acidity 0,15-0,25 % ac. OleicoPeroxide index 5-9 Meq o / kg.Especific absorption to K 270 n.m. 0,0683

Gaseous acids chromatography

Palmitic Ac 12,10%Palmitoleic Ac 0,93%Margaric Ac 0,12%Margaroleic Ac 0,22%Estearic Ac 2,20%Cis-Oleic Ac 74,60%Cis-Linoleic Ac 8,50%Arachic Ac 0,40%Alpha Linolenic Ac 0,49%Gadoleic Ac 0,27% Behenic Ac0,11% Lignoceric Ac 0,05%

Stability Rancimate to 120º (hours) = 5.19 hours.

* The last four years average

COIAN S.A.C/ Martín Ruano, 11 entresol 25006 LleidaTel 973 272 471 email coian@coian.net

*Updated analysis in the website: www.vea.es

Organic Terroir

Organic Farming U.E.

Presentations of packing:

L’ESTORNELL ORGANIC FARMINGglass bottle 250ml. /500ml. /750ml.

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FROM TREES ALIVE WHENCHRISTOPHER COLUMBUSSAILED FOR AMERICAOlive trees can live for over a thousand years.

In our real estate there are Arbequina olive

trees that were alive and bearing fruit

when Christopher Columbus set sail for

America in 1.492.

Avelino Veá, renowned Patron of the House

of VEÁ and producer of L'Estornell and

Lérida Veá olive oils, has searched those

500 year old trees to produce this superb

extra-virgin olive oil.

The age of the trees is authenticated by

reference to local records and family-

archives.

Avelino Veá is therefore offering a

strictly limited edition product

which will be presented in hand-

crafted glass 'taberna' decanters,

of the kind used throughout

Spain during Columbus'

lifetime. Each decánter comes

complete with a glass stopper, and is

decorated with specially designed labels.

Presentations of packing:

ESTORNELLQUINCENTENARYglass bottle 950ml.

LES COSTES-VEA ESTATE OIL

Les Costes an estate oil which is a very special

unfiltered Arbequina olive oil from the same

producer of L'Estornell. This differs in that the

product is unfiltered, comes from trees over 200

years old, has limited production each year and

differs from L'Estornell in its flavor profile. It can

almost described as clarified butter!

The trees, land and climate...

This particular part of their total estate was

bought by Don Domingo Vea Santclement in

the year 1942 and originally contained approxi-

mately 350 olive trees from the Arbequina

variety. Through the years more acres have

been bought on the contiguous ground today

includes 3250 olive trees of the same variety--

Arbequina. The trees in this particular estate

average over 200 years old with some being

more than 500 years old!

No chemicals whatsoever are used in the cultiva-

tion of the olive trees, no pesticides, no insecti-

cides, no chemical fertilizers are used. This oil

complies with the most rigorous of biological

standards.

The olive...

The severe conditions these trees live through

each year--tremendous temperature ranges , the

lack of rain, the difficult to farm land however

results in an olive that, as Gerard Vea (5th gener-

ation family) says, " has great character"!

Limited production from these trees does not

mean limited quality. The toughness results

in extraordinary olives and of course extraordi-

nary olive oil.

The olive oil....

Les Costes is a complex unfiltered Arbequina

olive oil with a thick silky texture with a fresh

nutty aroma. It has a big ripe complex yet mild

flavor with persistent nuances of dried fruit and

almonds with a mild peppery finish with a

slight chocolate return. It is great to use over

grilled fish or vegetables or alone with the

right loaf of bread.

Sarroca de Lleida

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Estate Oil

Presentations of packing:

LES COSTESglass bottle 500ml. - carton box

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PrioratVinegar

L’Estornell QualityRestaurant

GARNACHA PRIORAT RED WINE VINEGARThis exceptional vinegar comes from the lower

part of the Priorat area in Catalonia. Here, both

soil and climate are ideal for vines, namely the

very aromatic red garnacha. The most delicious

and famous Priorat wines are elaborated with

this grape; and only very small quantities are

allowed to be turned into pure vinegar. The

vinegar is produced under the personal

supervision of Mr. VEÁ and is aged in ideal

conditions in order to obtain an unbeatable

maturity and aroma.

“To make a good salad one needs four friends, a miser toadd the vinegar, a generous man to apply the oil, a wiseman to add the salt and a mad man to stir it all up”

Ancient proverb

This extra virgin olive oil is a coupage of

Arbequina, Picual and Empeltre specially made

for restaurants.

This is fresh oil thanks to the aportation of

the“Arbequina”, but at the same time we have

introduced the Picual to make the coupage

more resistant, with a hight amount of polyfe-

nols. This way we can guaranty an stable

product during all the year.

Presentations of packing:

VINEGARglass bottle 250ml and 500ml.

RESTAURANT QUALITYpet 3L/ 5L

A mixture of extra virgin olive oil and virgin

coffee oil, obtained from hand-selected, roasted

Arabic beans from the prestigious area of

Antigua in Guatamala.

As a result a unique coffee oil is obtained.The

fruit and freshness of the Arbequina extra virgin

olive oil lends an excellent aroma and tone to

the coffee oil.

The high quality of both oils make this a

unique and very special product.

COFFEE OIL

This is a new and innovative product.The oil is

extracted from hand-selected, roasted Arabic

beans, previously carefully roasted to obtain the

maximum aroma.The oil is mechanically

extracted and therefore the essence of roast

coffee is obtained.The final step is to filter the

coffee oil and mixture in the correct proportions.

ALMOND TREES & OLIVE TREESSince time immortal, we have planted the

almond trees between the olive

trees to prevent the plagues and

to improve the pollination. In

our fields, you can find the

Marcona variety, one of the most appreciated.

SEA SALTDry-roasted Spanish “Marcona” Almonds with

a touch of L'Estornell Extra Virgin Olive Oil

and natural Sea Salt from Mediterranean Sea

BLACK PEPPERDry-roasted Spanish “Marcona”

Almonds with a touch of

L'Estornell Extra Virgin Olive Oil

and natural black pepper

CURRYDry-roasted Spanish “Marcona” Almonds with

a touch of L'Estornell Extra Virgin Olive Oil

and curry.

Sarroca de Lleida

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COFFEE OIL

Presentations of packing:

COFFEE OILglass bottle 250ml.

Presentations of packing:

ALMONDScarton box of 100gr. - vacuum pack

Speciality’s

SHERRY VINEGAR

Jerez Vinegar must be aged for at least two

years. Sometimes however, wine producers age

their vinegars for much longer periods; this is

the case of the Vinagre 24 botas, made from a

base of Palomino Fino, and aged in barrels for

25 years. Thanks to this traditional process, it

has acquired its own concentration, complexity

and personal characteristics.

ARBEQUINA OLIVES

The best olives are carefully selected from the

tree and are placed in water and salt for a

minimum period of three months. Finally,

they are rinsed with plenty of water and are

bottled with fresh water, salt and various

aromatic wild herbs.

Speciality’s

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Presentations of packing:

ARBEQUINA OLIVESglass jar of 200gr. - drined weight

Presentations of packing:

SHERRY VINEGARglass bottle 375ml.

PUBLICATIONS

1

VEA S.A

Plaça Escoles s/n

25175 Sarroca de Lleida (Lleida) España

Tel. (34) 973 12 60 00 · Fax (34) 973 12 62 25

www.vea.es | e-mail info@vea.es

SINCE 1913