From our olive groves, we want to show you the entire route that our olive passes from when we have it on the tree until we find it on our table.
In the Oleotourism experience for our visitors, we do a hand recollection for two main reasons: the first, it is the form of recollection that least damages the olive tree, and secondly, to experience first-hand the sensation and experience of taking the olive that we will later become liquid gold. This way of harvesting the olive is called “ordeño“.
We arrived at the oil mill! At this point we have already picked the olive and it is time to make it into olive oil. We are going to do this with machines that work like small artisanal oil mills.
The first step would be to wash the olive, removing all the leaves, branches, stones and dirt that it may have.
The second step would be to pour the olive into the mill, this translates into crushing the olive, then we are going to beat the olive already crushed; We will use a specific mixer for this, later we will use the press to extract the oil, this press has a charge of about 40 “capachos” and we are going to do it between two people, we simply have to turn it around.
Capacho presses are characterized by a filtering system through discs (originally esparto) or synthetic fiber. What we do is deposit a certain amount of crushed olive on each disc, and when pressing it, the resulting liquid is left to rest in jars so that the decantation takes place, which is the separation of the oil with the water and other sediments, after this process, are stored in drums.