The making process of olive oilCommunity Manager
The Extra Virgin Olive Oil represents one of the most valuable products of Spain, our country. Known as liquid gold, the EVOO is an essential part of our gastronomy, being the protagonist of many recipes and bringing a special and fully healthy touch to the dishes of our homes, that of the Mediterranean Diet.
The process of making Extra Virgin Olive Oil is a meticulous work, taking care of every detail. In today’s post we tell you the different phases of manufacture, of this precious delicacy.
The collection of olives
It takes place in the time between the end of the year and the beginning of the next one… when the mornings are cold. Then the “vareo” (traditional system of collecting the olive) begins to «shake» the branches of the olive trees, dropping its fruits. The collection of the olive must be done when its ripening is at the right moment.
Nevertheless, in addition to the traditional collection method, there are other more modern ones such as vibration, which mechanically shakes the tree. This method is more effective and faster than “vareo”, since it is possible to obtain more olives in a shorter period of time.
Arrival at the mills
Once all the olives have been collected, from which the oil will be obtained later, it is time to transport them to the mills. This part of the process has to be carried out as soon as possible, to ensure that olives maintain all its properties.
At this point in the process begins the separation of olives. Those fruits which are healthy and ready to give a quality oil, are piled on the one hand; while on the other are stored those that are not in a suitable state.
After dividing the olives, the first to do is to clean and wash them, to remove the remains of soil, leaves and branches.
Once cleaned, it begins what is known as “molturación”. This is nothing but the release of the oil, through the crushing of the whole olive, bone included. Here is the moment when oil is released, which will come out of the mass obtained during this grinding.
Once the olive has been crushed and the oil obtained, it is time to separate the solid remains from the liquid. This separation is done by the centrifugation method. Thanks to the high speed at which the centrifuge machine rotates, the components can be separated according to their consistency and thickness.
As a result, we finally obtain which is known as liquid gold, without impurities, ready to be subsequently stored.
Finally, the last step of this making process is the Olive Oil storage. Once we are here, the most important is to ensure that product is preserved under suitable conditions so that it does not deteriorate. Storage takes place in stainless steel tanks at a temperature between 15ºC and 20ºC.
After Jaén, Córdoba is the province of Spain that produces the most of oil in Spain, with 136,170 tons per year.
Oils from Esencia Califal are subjected to a meticulous production line, in which even the smallest details are taken in mind. Among our products you can find from the classic Extra Virgin Oil to those Aromatized EVOO or Enriched EVOO.