THE PRODUCTION PROCESS

The craft of making Extra Virgin Olive Oil dates back thousands of years. The steps from olive to oil are well known and universal. Yet every oil produced is unique. It takes very specific circumstances and conditions for an olive oil to be truly exceptional.

At Oleopalma, all of these come together. Some stem from the unique characteristics of our land and surroundings. Others are rooted in the shared expertise of our farmers. And others lie in the production methods followed at our mill. Together, they shape a singular way of understanding olive oil, an unrepeatable way of crafting Extra Virgin Olive Oil of the highest category.

Although the olive tree requires little care, once a year the shoots growing outside the canopy are pruned. Harvesting is carried out with great attention, taking care not to damage the branch buds so as to protect the following year’s crop.

The olive develops during the summer months, reaching its green ripening point between September and October. It is not until the first weeks of winter that it achieves full maturity, its colour shifting from green to dark. This is when our olives reach their optimal ripeness and the moment we organise the beating and hand-picking of the trees across our estates, capturing the distinctive flavour and fruity aroma that define our oil. A fruity oil whose taste and scent evoke all the character of the freshly ripened fruit.

The olives are harvested before reaching full maturity to obtain a higher quality oil with better appearance, and they are milled on the same day they are picked. The milling process uses advanced technology that monitors all key parameters in real time, including paste temperature, oil temperature and malaxation times, to achieve the quality standards most valued by our customers. After production and before transfer to the cellar, the oil is filtered using a technique that combines age-old tradition with modern technology. The defining characteristic of Extra Virgin Olive Oil is its low acidity compared to regular virgin olive oils, never exceeding 0.8° of free acidity expressed as oleic acid per 100g.