At MARE OLEUM, we pride ourselves on offering our visitors a unique and enriching experience during their visits. One of the most fascinating and educational aspects of our tour is the visit to our olive mill. This is the place where the magic happens, where the olives are transformed into the liquid gold we cherish so much: extra virgin olive oil. Although the machines are not in operation during the visits, as they only operate during the olive harvesting season, we make sure to explain in detail every step of the process and the crucial role of each one of them in the production of our precious oil.
¿Qué es una Almazara?
An oil mill is a facility where the process of extracting olive oil from olives is carried out. The word almazara (olive press, oil mill), formerly almaçara, comes from the Spanish Arabic المعصرة (al-ma’sara), which means ‘the place where the olive is pressed to obtain oil’, and this in turn from the classical Arabic معصرة (ma’sarah), which means squeezer.
Our mill allows us to produce extra virgin olive oil of the highest quality, while maintaining traditional techniques that honour our heritage and the rich history of olive oil.
Estructura de la almazara
Olive oil mills are usually made up of three different work areas depending on the production stage, which are:
Reception Courtyard
This is the area where the olives are received, cleaned, washed, weighed and stored, awaiting milling in the mill.
Tolva y cinta elevadora
The first step in the production of olive oil is the reception of the olives. They arrive at our mill shortly after being picked, to ensure their freshness. Once here, they are poured into reception hoppers from where they are transported by a conveyor belt that takes them to the next process, ensuring a constant and efficient flow of olives.
Cleaner
This equipment removes leaves, branches and other impurities, ensuring that only clean olives continue in the production process. This cleaning is crucial to guarantee the quality of the oil and prevent contamination.
Molino
The next step is milling. At this stage, the olives are crushed to break down the cells and release the oil. We use a hammer mill that transforms the olives into a homogeneous paste. The quality of the milling is crucial, as it directly influences the quantity and quality of the oil that will be extracted.
Nave de Elaboración
The mass resulting from the grinding of the olives is beaten (thermo mixer), centrifuged (horizontal centrifuge or decanter), cleaned of water (vertical centrifuge) and finally filtered before being sent to the cellar.
Batidoras
After milling, the olive paste is transferred to the blenders, where it is slowly mixed at a controlled temperature, breaking the oil-water emulsion and allowing the small drops of oil to clump together and form larger drops.
This process is essential to maximise the amount of oil that can be extracted later. At MARE OLEUM, we rigorously control the temperature during blending to preserve the aromatic compounds and nutritional properties of the oil.
Decanter
Once the olive paste has been beaten, it is subjected to a decanting process. We use a centrifugal decanter that separates the oil from the water and solids. The centrifugal force allows the oil, being less dense, to separate easily from the other components.
Centrífuga vertical
After the decanter, the oil passes through a vertical centrifuge. This machine performs an additional cleaning of the oil, eliminating any remaining water or solid impurities. This step is crucial to ensure the maximum quality and purity of the extra virgin olive oil.
Filtrado
The extracted oil is filtered to remove any residual particles, thus guaranteeing a clean, high quality end product. This filtering process ensures that the oil is ready for storage and subsequent bottling, free of impurities that could affect its taste and properties.
Bodega
Closed space where the oil is stored in tanks until its final packaging.
Depósito
Finally, the oil is stored in stainless steel tanks. These tanks keep the oil in optimal conditions until it is ready to be bottled and distributed.
During the visit to our mill, we explain the different factors that can influence the amount of oil obtained: the variety of olive, the state of maturity at the time of harvesting, and the cultivation technique are some of the aspects that can affect production. In addition, temperature control and the duration of each process within the mill are fundamental to optimise the extraction of oil and preserve its quality.
Visiting MARE OLEUM’s olive mill is an opportunity to learn first-hand about the complex and fascinating process of extra virgin olive oil production. You will be able to observe each machine up close, understand how it works and its importance in the oil production process. In addition, at the end of the tour, we offer you a tasting of our oils, where you can appreciate the nuances and characteristics that make our extra virgin olive oil an exceptional product.
We are waiting for you at MARE OLEUM for an unforgettable experience!
