The Oil Culture
The production of olive oil,
a careful process from start to finish
After the harvest, which must always be done at the right point of ripening and by means of avoiding damage to the fruit, the olives are transported to the mill, in our case, to the Camp de Bellaguarda Cooperative.
The olive is transformed into extra virgin olive oil after a careful pressing process that must be started no more than 36 hours after harvest, to avoid alterations that modify its quality, as well as which can absorb moisture and affect the taste of extra virgin olive oil.
Stages of making olive oil in the mill
Grinding or preparation of the dough
Clean olives are crushed by various means; the hammer mill is one of the most used. The result is a paste that contains the pulp and bone of the olive. In a second phase, the dough is introduced into a blender to achieve a homogeneous dough.
Separation of solids and liquids
Traditionally made with hydraulic presses, since the 70's horizontal axis centrifuges called decanters have been used which, when rotating at more than 3,000 rpm, manage to separate dry matter, vegetation water and oil (still with a certain content of water) thanks to the difference in density.
Separation of oil and water
The oil obtained from the horizontal centrifuge still contains water, which will be removed almost entirely by a vertical centrifuge.
Filtering and resting
The last step is filtration, which helps remove moisture in suspension. After that, it is left to rest for a minimum of two weeks, which will help to separate it from any moisture and suspended particles that it could still retain. Once the oil has been obtained, and before its packaging, it must be stored in special tanks at a controlled temperature and away from sunlight, in order to preserve its organoleptic characteristics.
Olive oil
—
A source of health
Olive oil is the basis of the Mediterranean diet, widely recognized for its contribution to improving cardiovascular health. Oleic acid, the main component of the oil, is responsible for this beneficial effect, as long as it is consumed raw or without exceeding high temperatures.
Oleic acid is a monounsaturated fat that helps lower cholesterol and can help prevent cardiovascular and metabolic problems. When it comes to regulating lipid metabolism, it plays a key role in maintaining a healthy body weight.
The Spanish Food Safety Agency (AESAN) recommends the use of olive oil "for dressing, in fried and stewed", and places this product at the base of the recommended food pyramid, among the food group that they must be consumed "daily, several times."
L’oli d’oliva
—
Una font
de salut
L’oli d’oliva és la base de la dieta mediterrània, àmpliament reconeguda per la seva contribució a millorar la salut cardiovascular. L’àcid oleic, principal component de l’oli, és el responsable d’aquest efecte beneficiós, sempre i quan es consumeixi en cru o sense que superi altes temperatures.
L’àcid oleic es tracta d’un greix monoinsaturat que ajuda a reduir el colesterol i pot ajudar a prevenir problemes cardiovasculars i metabòlics. En intervenir en la regulació del metabolisme dels lípids, juga un rol fonamental en el manteniment d’un pes corporal saludable.
L’Agència Espanyola de Seguretat Alimentària (AESAN) recomana l’ús d’oli d’oliva “per amanir, en fregits i guisats”, i situa aquest producte en la base de la piràmide alimentària recomanada, entre el grup d’aliments que han de consumir-se "a diari, diverses vegades".
A natural antioxidant
The content of oleic acid is higher in virgin olive oil, which is why the Spanish Society of Community Nutrition recommends "the consumption of virgin olive oil, both for cooking and dressing", setting the consumption daily recommended in 3 to 6 portions of 1o ml (one tablespoon).
Extra virgin olive oil is also particularly rich in vitamin E, a natural antioxidant that reduces tissue aging and, due to its low acidity, helps prevent and cure gastrointestinal ulcers.
Olive oil improves the taste of food, making all meals much tastier. Due to its particular taste - soft but fruity - arbequina oil manages to enhance all the dishes and enhances the flavor of the ingredients without distorting them.
Raw
It is especially recommended for dressing or with bread, in mayonnaise and fine sauces, in grilled vegetables, meat, fish or seafood, or giving a touch of flavor to soups and creams.
Cooked
Its use sublimes the flavor of sauces, stews and stews. Needless to say, it is perfect for use even in fried foods, as it does not penetrate the food thanks to its high point at which it burns, adding a soft touch of fruity aroma without detracting from the lightness of the dish.
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