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Where it all begins
The tree is cared for throughout the year.
The olive trees are shaken to dislodge the fruits, while preventing the olive from touching the ground at all times.
The olives are transported to the oil mill, which is the processing factory where the oil is produced.
CLEANING AND WASHING
Upon reaching the oil mill, the olives are cleaned to remove any residue.
GRINDING AND BEATING
To obtain the oil, the olive must first be ground to make a paste.
The paste is sent to a mixing blender that homogenizes it to facilitate the pooling of the oil.
When the churning temperature stays below 27 degrees Celsiu, it is called “cold-press” production and can thus be indicated on the labels of extra-virgin olive oils.
The most widely used system in the oil mills for oil extraction is known as the continuous system. A machine called a decanter separates the oil through centrifugation from the vegetable water and solid waste present in the pulp (flesh and bone).
The resulting oil is sent to a vertical centrifuge where the suspended particles are removed..
The virgin olive oil is stored in tanks until it is bottled. It must be kept at a constant temperature between 15 and 18°C, and protected from light to keep all its properties intact.
The oil is usually filtered before bottling to remove moisture and organic matter in suspension.
However, virgin olive oil can be bottled without being filtered. In this case, it is called “crude oil”.
The oil can be bottled in different types of recipients (glass, plastics, metal, etc).
It is very important to protect the olive oil from heat, direct sunlight, and air to protect all its properties.
Average global consumption of olive oil is 0.4 kg per person per year.
In Spain, the consumption of olive oil reaches 12 kg per person per year.
This entire rigorous process is followed so that the oil reaches the consumer in top condition.
Now you just have to enjoy it!