Some History
The cultivation of olives and the production of olive oil have deep roots in the history of Spain. The olive, a symbol of peace, and the olive tree (Olea Europea) is known to have been cultivated around the Mediterranean about 6000 years ago. Stone tablets dating back to 2,500 BC from the court of King Minos of Crete make reference to the olive tree. The olive tree was initially brought to the Iberian peninsula by the Phoenicians and the Greeks. Olive cultivation was expanded considerably by the Romans, who also improved the techniques for oil production. Inhabitants of the Roman Empire considered olive oil from Hispania of superior quality and not only used extra virgin olive oil in food, they also already knew about its medicinal and cosmetic properties. In ancient Egypt it was used as a wrinkle lotion and as an ointment to strengthen hair. In Greece, athletes used it as a muscle relaxant and massage oil, and Romans used olive oil to produce perfumes, balms and various creams as well as chewing on the olive leaf to keep their teeth white.
Later, the Arabs continued perfecting the technique of olive oil production. The importance of the Arab influence is evident by the fact that the Spanish word for oil, “aceite,” comes from the Arabic word “al-zat”, which translates into olive juice. Today Spain is the largest producer and exporter of olive oil in the world.
Spain & Andalucia
The Andalucian region occupies the southern third of the peninsula, and it produces approximately 75% of the total olive oil produced in Spain. The Andalucian Community is composed of eight provinces, from east to west: Almería, Granada, Jaén, Córdoba, Málaga, Seville, Cádiz, and Huelva. The general climate is typical of the Mediterranean, with hot and dry summers, winters with mild temperatures, and irregular precipitation. The production of olive oil is extended throughout the region, although it is concentrated primarily in the provinces of Jaén and Córdoba. It is interesting to note that the province of Jaén alone produces more olive oil than all of Greece. The types of olives cultivated in Andalucia for the production of oil are: Picual, Hojiblanca, Lechín, Verdial and Picudo.
Extra Virgin Olive Oil Production Methods
Generally, 4 to 5 kilos of olives are needed to produce just 1 liter of olive oil. An olive tree begins to produce olives between the ages of 5 and 10 years, reaching maturity at about 20 years. After 100 to 150 years, its production begins to decline. The age of the tree influences only the quantity produced, not the quality. The color of the olive is not connected to the variety, but to its stage of ripeness. Olives are green in the beginning, turning black as they ripen. The olive tree blooms in the spring, with the color of the fruit changing from green to black until the beginning of winter, when it is harvested. The harvesting can be done by hand, “ordeño,” by hitting the tree with a flexible pole so that the olives fall onto canvas covers, called “vareo,” placed on the ground, or by means of mechanical vibrations. Then the olives collected are taken to the mill (almazara). To ensure premium quality, the olive should be processed within 24 hours after being harvested. First, remaining leaves are separated out, and after undergoing a quality selection, the olives are washed in running water. Immediately following the washing, the fruit is squeezed (“molienda”) without separating it from the pit until it becomes a paste. This paste is then whipped, adding water if needed. Next the solids are separated from the liquids by the continuous centrifuge system during which the temperature never rises above 35ºC (95ºF).