Extra Virgin Olive Oil (EVOO) is one of the essential ingredients of Spanish gastronomy.

EVOO is included in diets such as the Mediterranean diet. It has an incredible flavor and

beneficial properties for the body. In this post we are going to talk about the whole

process of obtaining Spanish Olive Oil. It is the highest quality olive juice that is extracted from the

olives in the oil mill.

Let’s start with its history.

Spanish Olive Oil

One of the millenary crops of the Andalusian countryside is the olive grove. Currently, there

are more than one million hectares dedicated to these trees. The selection, harvesting and

milling is the way to obtain the so-called liquid gold.

It began with the Phoenicians who

brought the cultivation of the olive tree to the peninsula in the 11th century B.C. That is why

olive oil has an unsurpassed tradition and we have been producing it for thousands of years.

Nowadays, more technological processes are used. However, the essence of the olive oil

will always be in us.

How is the Spanish Olive Oil made?

1. Harvesting and reception of olives.

Our farmers start harvesting the olives in November, although it depends on whether it is in

the north or in the south of the peninsula. This is the time of the year when the climate and

the ripeness of the fruit are optimal for harvesting.

2. Olive reception.

As soon as the olives are harvested, they arrive at the oil mill for the «verdeo». The «verdeo»

is the selection and harvesting of the olives before they ripen and are destined for


The rest of the olives arrive at the mill to make olive oil. These are the first olives, not table

olives. They are used to produce an oil of the best quality and early harvest. A super strong

oil with a great demand. The criteria for selecting the olives are maturity, quality and variety.

3. Sorting.

This step consists of classifying the olives according to their condition and characteristics.

Those olives that are similar will pass first to the unloading hopper and after washing they

will pass to their hopper.

4. Washing and weighing the olives.

In this step we wash and weigh the olives. The water should be very clean and should be changed every day. If it rains it is better to change the water every two days.

Thanks to this process we will eliminate the sticks, leaves and all the residues. Once this is done, we weigh the olives.

5. Separation of the olives.

Once the olives are washed and weighed, they go to the previously selected hopper. In the hoppers there is a refrigeration machine that dries and cools the olives. Thanks to this process we manage to eliminate all the water that remains after washing. Humidity is a disadvantage, so we must keep an eye on it.

6. We proceed to mill.

Once all the previous processes have been completed, milling begins. In this process the fruit of the olive tree is crushed to extract the oil. Olive oil is obtained by breaking the pulp from the cells of the olive.

In the past, this process was carried out using a press. This process has been abandoned. It is only used in some mills where the production volume is large and cannot be processed in time.

Nowadays, centrifugation is usually used. The paste falls from the hoppers into the sieving mills, which crush the olives.

7. Beating and cold storage.

The remains after milling go to the beating process, which lasts between 30 and 60 minutes. The longer the time, the more oil, but the worse the quality.

Temperature is a key factor in this process, as it cannot be reduced afterwards. Temperature sensors help to control it during the whole process. We must never exceed 27 degrees to avoid losing quality in the oil. This will preserve the aromas, flavors and all the properties of the oil.

8. Separation by centrifugation.

The paste obtained after beating the olive passes to the decanter through a mass pump. This separates the solid from the liquid.

The liquid part obtained is made up of water and oil and the solid part obtained is made up of the paste and olive pits.

Paste and the olive pits are sold to companies for the creation of biomass. Pomace oil is also obtained. The liquid part is centrifuged, that is, the oil is separated from the water. The water goes to one tank and the oil to another. The oil is filtered and purified through plates contained in the centrifuge. The oil is then sent to the laboratory.

9. Laboratory.

Before being deposited in the cellars, the oil is stored in decanters to prevent natural decanting and avoid sediment. Laboratory analysis is also performed to determine if the oil is ready for consumption.

10. Packaging.

The last step of the process is the packaging of EVOO. This is classified according to its quality, depending on its analysis it will take one container or another.

The oil is transported through stainless steel tubes. First it passes through a filter to eliminate the remains of dirt and sediments. Then it goes to a tank that has the bottling machine.

This is automatic and fills each of the bottles, caps them and labels them. It also usually comes with the origin of the product. Our Spanish Olive Oil comes from our family trees in Cazorla (Andalusia), for example, in our store we offer you two varieties the  Picual AOVE..

Enjoy the best Spanish Olive Oil.

Once all these processes have been completed, we will be able to appreciate one of the best oils on our table. In our store we have the best EVOOs in the market. What are you waiting for to try them? Buy in Vezorla.

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