Olive Oil Production: Heading to the Olive Groves and Our Mills

The olive is a winter fruit, reaching maturity at the end of the year. As autumn settles in, we’re excited to soon unveil the fruits of our labor. Producing olive oil is not just a job for us—it’s an art, a passion. And we invite you to share a glimpse of our intense daily routine with Alexis Muñoz. On his journey through the olive groves and mills in Spain, he explains how he is committed to producing the finest olive oils.

What is Olive Oil Production?

First, Alexis wants to clarify that producing olive oil is not the same as producing olives. Let’s distinguish between the farmer, the harvester, and the miller. The farmer cares for the olive trees and cultivates the olives. The harvester picks them. And the miller transforms them into oil in the mill—the olive oil producer.
Each of these steps contributes to the final product’s quality. While Alexis is an olive oil producer, he is also an elaïologist, meaning he is involved in the entire value chain to ensure optimal quality.

Our Olive Oils: The Result of Teamwork

On his way to Córdoba in Andalusia, Alexis tells us about the day ahead. The harvest of the Picual olive variety has been underway since the end of October. He chooses to harvest it early in the season for its green, fresh fruity notes. Its sharpness and freshness are especially appreciated in tomato salads or as a complement to fresh cheese.

A Night at the Mill to Press the Olives

That evening, Alexis will spend the night at the mill to press the olives harvested that day. He won’t be alone—his team and local farmers Juan and Bartolo, who have been loyal partners for over six years, will be by his side.
While the next few hours will be demanding, there will also be plenty of good-natured laughter and camaraderie!

Pursuit of Excellence and Respect for Nature!

Excellence and respect for nature are values that Alexis shares with the 20 farmers in his network, developed over the past 10 years. Their olive groves are located within 10km of his three mills: in Toledo, Córdoba, and La Rioja. This proximity ensures quick transport of the harvest to the mill, reducing the risk of oxidation.

Building Trust with Our Partners

A man of the land, Alexis spends much of his time in the olive groves. He is there from October to December during the harvest and transformation process, but also in February and March during pruning and in spring during pollination.

He works closely with farmers, helping them implement agroecological practices. Through years of experience, he has achieved outstanding results in both quality and quantity using only natural methods. As a result, 100% of his olive oils are organic or in the process of conversion.

Working with committed and talented producers is essential to obtaining the best olive oil. Moreover, respecting a jointly constructed set of guidelines enhances the skills of every player in the chain. A truly virtuous cycle!

To Support and Reward His Partners:
To further highlight the involvement of his partners, Alexis purchases the olives directly from the tree, paying 10% more than the market price.

Harvesting the Olives
Alexis carefully selects the perfect moment to harvest each variety of olive, based on its ripeness. He conducts lab tests (maturity levels, oil content, etc.), but also relies on his personal observations, intuition, and environmental factors, including the climate and lunar cycle. These elements all help produce olive oils with intensified maturity—oils that truly reflect his vision and values!

The Stages of Olive Oil Production

What actually happens at the mill after the harvest? Olive oil production involves several steps, all carried out through cold extraction. Alexis has established a very strict set of specifications to ensure the best result, such as maintaining a temperature close to 20°C throughout the production process.

Cleaning and De-leafing the Olives

The first step involves cleaning the olives, removing any leaves and branch debris, so only the olives are retained.

Grinding and Malaxing

Through mechanical processes, Alexis presses the fruit, including its pit, to create a thick olive paste. This is known as trituration.

Separation and Decanting

The olive paste is then placed in a decanter. The liquid, which consists of water and oil, separates from the olive pulp. The decanting process eliminates excess water and sediment, leaving only pure olive juice—an excellent raw material ready to be bottled and enjoyed!

Bottling

Of course, the olive oil is stored in opaque metal containers to prevent oxidation, as it is rich in antioxidants. We also offer UV-filtering opaque glass bottles, perfect for preserving the oil’s quality (check our online store).

Yield and Harvest Cycle
Typically, it takes 5kg of olives to produce 1 liter of olive oil. However, Alexis focuses more on the quality of the olives than on quantity. That’s why he uses 8-10kg of fruit for each liter of oil.

In early November, the harvest and transformation of the Picual variety keep Alexis and his team very busy. They will soon move on to the harvest of the Arbequina variety for their ripe fruity oils, and finally, they’ll wrap up with the Cornicabra variety at the end of the year.
After all this hard work, there will be the joy of tasting and sharing these wonderful oils...

Stay tuned for more updates on our 18:1 productions!