The olive oil abbreviating a lot and in short, it is the juice of the olive. The process of obtaining the oil begins with the olive harvest and ends in the final packaging of the product.
Not all olives are good, nor is all olive juice good, but it is a long and complex process until it can be consumed as Extra Virgin Olive Oil. The varieties that are mostly cultivated in the area of ​​Espejo are, picual, arbequina, picuda and hojiblanca.

Its richness for both cooking and health is very important, which is why it is called gold liquid.

COLLECTION: It must be done when the olive is at its optimum ripening point. It usually starts during November and December. The first step is the olive selection. They must be healthy, whole and matured for between six and eight months. The “vareo” has been the traditional collection system that consists of shaking the branches so that the olives fall. A shawl is placed under the tree where the olives fall and then pick them up. Nowadays it is mechanized using a vibrator that shakes the trunk and in turn has an umbrella where the frui falls, the “vareo” is still used to detach the last fruits that remain in the tree.

 

Olivo en proceso de recolección

Bolsa de aceitunas recolectadas

RECEPTION OF THE OLIVE IN THE ALMAZARA: The transport of the olive oil mill is made immediately after harvesting. You should spend as little time as possible from the collection to grind the olive to prevent oxidation (this produces a bad smell, bad taste, acidity ..) lince this causes the oil to lose its quality. The perfect thing is to do it in the first 24 hours. The next step would be washing and preparation. Before grinding the olives must be washed with water to remove leaves, branches and even small stones that could have a mix.

Aceitunas recolectadas

MILLING: This is the next thing to do. It consists of crushing and breaking the whole olive (including bone). It is crushed in hammer mills. Once crushed a paste is obtained (oil, water, pulp, and bone). Now start the batter. This paste is stirred slowly and carefully so that you can easily release the oil and the vegetable water (blackish liquid, smelly that is also obtained from the olive but not used for consumption). We say that the batter needs to be done carefully because contact with air it can oxidize and increase its acidity.
EXTRACTON: Is one of the most important steps of the process. Sometimes it is made by pressing, is giving pressure to the paste that we obtained before. But the most common way to do the extraction is by centrifugation, playing with the different density of the oil that is left in the center of the centrifuge and on the outside the water and pomace that are heavier. All the steps taken so far are performed at less than 19 degrees because the higher is the temperature, the worse it is for the quality of the oil since it loses all its properties. It is what is called cold extraction.

Virgin olive oil “almazara”(mill) in Espejo. www.virgenolivaespejo.com

Chorro de aceite en la almazara

STORAGE AND PACKAGING: The oil is stored in the oil mill before it is packaged and reaches the market in perfect conditions of consumption.

From this moment we can talk about Extra Virgin olive oil. It has a different color according to the variety and maturity of the olive used but it will always have a bright color and golden green. It is stored in stainless steel tanks with a constant temperature of about 15 degrees, which do not give light and no bad smells. These can be good tips when storing oil in your home.

Vajilla cerámica en la Casa Almara

Oilers handmade glazed ceramic made for Casa Almara .

Suitable containers are Those That do not leave get the light: such as cans of steel stainless, oil clay, glass … etc. With the oil already packaged, it will continue to experience favorable changes as it loses part of the bitter aromas while winning in sweet and pleasant nuances.

Aceitera y pan sobre la mesa

At Casa Almara´s breakfasts, you will taste the best oils in the area. Author oils of the early harvest, monovarietal, ecological, and above all, of the highest quality.

From Casa Almara we help you with any information or management with the oil mills. Do you want to visit an oil mill-museum a step away from the house, and know everything related to the cultivation and production of oil? Do you want to buy the best oil?   Come to Casa Almara and we help you to make a visit and try one of the best oils. You can also experience an initiation to the tasting.

The almazara museum is 15 minutes from our accommodation.www.juancolin.com

Pasillo del museo

Exterior del museo

Molino en el interior del museo