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The olives harvesting

Annually, between the months of November and February the olive harvest is carried out. Depending on the microclimate of each area and the variations of temperature and rainfall of each year, the olive reaches its selected state of maturity at a different time. It is just at this time when olives must be harvested through processes that are respectful to the olive grove.

Olives milling

Once picked the olives are taken as soon as possible to the grinding mill. Transport is a vital process for the obtaining of olive oils of the highest quality and only those that are transported properly and with the greatest speed are selected for the production of the best olive oils.

The grinding is a mechanical process by which the olives are crushed and filtered and their elixir, the extra virgin olive oil is extracted. In ancient times this process was done by twisting large sacks with ropes, but nowadays it is a process with the most demanding sanitary controls under the tutelage of the oil millers.

Each type of olive is collected independently, ground individually and its oil is stored unmixed. Then, the master olive grower creates the blend, a balanced mixture of varieties qualified for its aroma and flavor.

Finally each independent variety and the coupage are packaged independently to create Gaulos, an entire gastronomic experience for the most exquisite palates.

Transport of olive oil

From the lands of Malaga, in the south of Spain, the Hojiblanca variety arrives. From Jaén, the world capital of the extra virgin olive oil grove the Picual variety. From Toledo, in the very heart of the Iberian peninsula, the variety Cornicabra. Finally from Lleida and Tarragona, in the northeast of Spain grove the Arbequina variety.

All these varieties of olive oil, along with the coupage created by the master oil miller, reach directly to all homes in Europe. Formerly the Gaulos, Phoenician merchant ships, which carried the liquid gold throughout the Mediterranean Sea and much more, but today these Gaulos that sailed the seas, have been replaced by navigators of the network, with the same purpose but more amenities.

Consumption of extra virgin olive oil

Mens sana in corpore sano or else : a healthy mind in a healthy body. Since ancient times it was known that extra virgin olive oil was not only a product of exquisite taste, but also a healthy product that helps to take care of our body and our mind.

The consumption of the extra virgin olive oil Gaulos is a gastronomic experience. In raw, each olive oil presents its differences and nuances, guiding us through a passage of flavors and aromas. In addition, each variety is especially recommended for cooking certain types of dishes. Discover the flavors of Gaulos, the flavors of the Mediterranean.

Arbequina: Fruity oil with aroma of green apple, grass and fresh almond. Special for seafood, fish and fruit salads.

Hojiblanca: An Olive Oil that shows spicy attributes in throat with a taste of pleasant bitterness. Highly recommended for fish such as trout and salmon, as well as for both meat and fish carpacho.

Cornicabra: An Olive Oil with a slight bitterness and burning aftertaste at the beginning of tasting. Its unique qualities macerate with the meat, specially for lamb, pork and turkey.

Picual: An Olive oil with a scent of freshly cut grass and green almond. It is an oil of great personality with great balance. Special for ham, salads, cold creams and cheeses..

Coupage: It is an unique blend of olive oils of the highest quality with a combination of the above varieties, which our master miller takes care in order to enrich a wide variety of dishes.

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Olivareros y Almazareros de España S.A. (Oliaesa) © 2016 All rights reserved