Olive Oil Cooperative Facility

We visited one of the largest cooperatives in Úbeda to see how extra virgin olive oil is made.

Olives are harvested between October and February in the Jaén regio. Mechanical shakers or hand-held vibrating combs detach olives from the trees, which are then collected on nets spread beneath the groves. Timing is critical: early harvest yields greener, more peppery oil; later harvest produces milder, fruitier oil.

Transport and Cleaning
Olives are transported to the mill within 24 hours to prevent fermentation and oxidation. At the facility, leaves, twigs, and debris are removed using blowers and vibrating screens. The olives may be washed with water.

Crushing and Malaxation
The cleaned olives are crushed into a paste using stainless steel hammer crushers (historically stone mills). The paste is then slowly churned (malaxed) for 20–40 minutes at controlled temperatures (25–30°C) to coalesce oil droplets. Overheating or excessive malaxation degrades quality.

Centrifugation (Extraction)
The paste enters a two-phase or three-phase decanter centrifuge. In two-phase systems, oil is separated from vegetation water and pomace (solid residue); in three-phase, water is added to aid separation, yielding oil, water, and pomace. Modern facilities favor two-phase for its lower water and energy use.

Separation and Clarification
The oil is spun in a vertical centrifuge to remove residual water and fine solids. Some producers use natural settling or filtration to clarify the oil further, though unfiltered oil retains more flavor and antioxidants.

Storage
The oil is stored in stainless steel tanks under nitrogen to prevent oxidation. Tanks are kept in temperature-controlled (15–18°C), dark environments to preserve quality. Oxygen exposure and light accelerate rancidity.

Quality Testing
Samples are analyzed for free fatty acid content, peroxide value, and sensory defects (e.g., rancidity, fustiness) by certified labs. Extra virgin olive oil (EVOO) must have <0.8% free acidity and no sensory flaws.

Bottling
Before bottling, oil may be lightly filtered or left unfiltered, depending on market preferences. Bottles are typically dark glass or tin to block light. Filling lines use inert gas to minimize oxygen contact. Labels indicate harvest date, origin, and quality grade (e.g., EVOO, virgin, refined).

Packaging and Distribution
Bottles are sealed, labeled, and boxed for shipment. High-quality producers often use anti-counterfeit measures. Distribution prioritizes cool, dark conditions to maintain freshness.

Two hour tour plus 30 minutes tasting €12.00 each.Read more