How is Venta del Barón olive oil produced?

Making olive oil – The liquid gold

Olive oil is an essential component of the Mediterranean diet and, in addition to its intense flavor, also offers many healthy ingredients. Whether for cooking and baking, as salad dressings, for sauces and dips, or as a skin and hair care product – olive oil is a versatile food and widely consumed in this country. It is a purely natural product that is often referred to as "liquid gold" due to its properties and health benefits. But how is olive oil actually produced?

The production of olive oil - from harvest to packaging

Having just discussed the benefits and versatility of olive oil, it's now time to delve into the production of this wonderful product—from harvesting the olives to final packaging. Below, we'll introduce you to each step of our olive oil production process:

1. Harvesting and transporting the olives

The oil extraction process begins with the harvesting of the olives at their optimal ripeness. The best time for this is between Autumn and winter , depending on the olive variety and the desired character of the olive oil. Harvesting can be done manually or mechanically, e.g., with shakers. Since the harvested olives are very delicate and their intense aroma quickly fades, they should ideally be transported to the olive mill on the same day.

2. Washing, cleaning and removing leaves

In the second step, the olives are washed and free of small leaves, twigs and dirt. Modern technologies with sensors ensure efficient cleaning while maintaining product quality.

3. Chopping the olives

The olives are then Crushed together with the seeds to obtain a uniform mass of pulp, crushed seeds, oil, and water with the correct particle size. The goal of this process is to release the small oil particles inside the fruit.

4. Whipping the mash

After crushing, the mash is tapped to release of the oil . This physical process separates the solid and liquid components, making it easier to separate the water and oil.

5. Centrifugation and oil extraction

The resulting paste is placed in a centrifuge where oil, water, and pomace are separated based on their different densities. During this process, the temperature is controlled to preserve the oil's special properties.

6. Storage, preservation and packaging of the oil

In the final step, the oil in stainless steel tanks at constant temperature stored to protect it from light and odors. During this time, the oil develops intense flavors and transforms into "liquid gold." Finally, the pure olive oil is bottled, canned, tinned, coated cardboard, or other airtight containers.

How many olives are needed to produce 1 liter of oil?

The olive oil production process is not a simple matter, quite the opposite. Now that you know how olive oil is produced, you can better understand the different stages, as well as the labor and time required to produce this exceptional product. Depending on the olive variety, 5 to 10 kilograms of olives are needed to produce 1 liter of olive oil . On average, a single olive tree can produce between 50 and 70 kilograms of olives. This translates to approximately 5 to 10 liters of olive oil per tree.