The process of obtaining virgin olive oil.  In our olive oil tasting sessions, we talk extensively about the benefits of olive oil and its uses since the ancient times of when it was added in soaps, cosmetics and as an integral part in the Mediterranean diet. Here you can read more about Olive Oil in Spain.

We are aware that our brains need high quality fats that contain antioxidants. With these added antioxidants, we receive countless benefits.

Olive oil is the star in Spanish gastronomy and in the everyday life of all Spaniards. It is a highly valued and appreciated product that has already become a luxurious good, especially if it is a good quality extra virgin olive oil from the first olive pressing as we usually explain in our professional olive oil tastings.

During our olive oil tastings, we have an in-depth explanation about the different types and characteristics of olives and their uses of each.

In this post however, we would like to talk about the process of obtaining olive oil, the so-called liquid gold in order to value it, use it and to take full advantage of the nutritional benefits it offers us. We also offer trips and tours focused on the olive, during which we will visit an olive mill and give you a real-life experience about olive oil, the fruit and the countryside.



The process of obtaining virgin olive oil


The process of obtaining virgin olive oil is relatively simple and this process has remained virtually unchanged for centuries.

Even if it’s simple, achieving the highest quality of the olives requires compliance with strict standards and exceptional care at every stage of the process which we will explain to you below:



Collection of olives

The collection of olives begins at the end of autumn by using different methods. The fruit can be harvested by hand, the trees can be beaten with long, flexible sticks so that the olives fall on canvases positioned underneath, or mechanical shakers attached to olive tree branches or trunks can be used to shake the fruit off. However, these machines are not widely known to be used in Spain due to the mountainous areas with steep slopes that the trees are located in, which makes it inaccessible to tractors.

Once the olives have fallen on the canvas or blankets, they are collected and transported to the mill.




After collecting all the fruit, they have to be transported to the mill to start the oil extraction. It is important that the olives that were collected on nets placed on the ground is transported separately and as much as possible, free of stones, soil and dirt as any damage done to the olive skin can lead to fermentation that should be avoided during this phase.

Once the fruit arrives to the mill, the olives should not be stacked upon one another to avoid heating or processes to increase the acidity or harm its organoleptic properties. In order the procure the highest quality oil, the olives should be processed within 24 hours of harvesting.




The olives are conveyed on a belt that has a blower in order to remove the leaves and are sorted and washed in tap water.




The crushing consists of smashing the fruit (without taking out the olive pit) to form a paste. It is then beaten and water will be added if necessary. The oil is then collected by first separating the solid pomace (pulp, solid residue, etc.) from the liquid part (in this phase, it is called “oily juice”) which is in turn separated into oil and vegetable water.

There are two methods in obtaining olive oil although in both cases, it is essential that the temperature not exceed 35ºC.

  1.  traditional method (by pressing)
  2. continuos centrifugation




The oil collected will be stored in tanks until it is sold.




As olive oil is essentially a juice of a fruit, the fresher it is, the better its taste and properties. The extraction date can be found on the bottles.

It is important that it doesn’t come in a transparent bottle because sunlight can accelerate its degradation and cause it to lose its flavor and properties.

If you have arrived here, you are interested in the world of olive oil. Within our range of services, we offer and organize activities for groups such as olive oil tasting with one of the most prestigious professionals and tasters in Spain and we can complement it with a visit to an olive oil mill.


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