Manufacturing Process

What is E.V.O.O.?

The best olive oil is called Extra Virgen (Spain), Extra Vierge (France), Extra Virgin (GB) and Extra Vergine (Italy). Everyone knows the terms. It means that the oil is virgin, unprocessed. For consumers it stands for high quality. But what makes this oil better than others, how is it produced and what are its characteristics?

For starters, only the best is good enough for the Spanish E.V.O.O., Aceite de Oliva Extra Virgen. For top quality Extra Virgin Olive Oil (E.V.O.O.) the olives are picked by hand, often by ancient olive trees. What falls by itself from the tree is overripe and is not used pertinently. The best taste comes from the olive that is still green. Later in the season it turns dark red, even later dark purple, gives more juice, but a significantly lesser taste. After picking, the olives ferment quickly. That is why it is important to transport the harvest very quickly and coolly. The processing into oil therefore takes place on the same day as picking.

First Cooling Press

After the twigs and leaves have been removed, the olives are washed and then ground into a paste. The olive oil for Olivarera is extracted from this paste. This is done by means of the so-called cold press and centrifuge to separate water from oil. The pasta is heated slightly, but never higher than 28 ° C. That would irreversibly change the chemical composition of the oil. For a yield of 1 liter of extra virgin olive oil, 5-10 kg of olives is required. It is the acidity that ultimately determines the quality indication of the extracted olive oil. If the acid content is 0.8% or lower, the oil may be called Extra Virgen
The Olive Oil of the Olivarera harvest of 2016 and 2017 has a lower acid content of 0.5%. This is done by early picking and processing on the same day.