Olives are harvested in several ways. For example, almost by hand – with special metal brushes with short handles. The workers seem to be “combing” the olive branches with them – and the berries are poured onto the net spread on the ground. Or the collectors have small baskets hanging on their chests: removing ripe berries from a branch, the collectors seem to milk milk, and they say about this method of collecting – “to milk an olive”.
Various mechanisms are also used for collecting olives, in particular, a funny electric rake – they almost do not spoil tree branches, and the process with them is clearly progressing faster. To collect olives, they also use a special tractor, which has a huge claw attached to the front, instead of a bucket. It looks scary. The claw grabs the tree and starts shaking it. Then the workers, in order to knock the remaining berries off the branches, begin to thresh on them with long iron poles. To be honest, the trees after such procedures look pathetic and as if confused. However, they can be understood. But – high productivity.
The collected olives are sent to such a mill: huge stone millstones grind the berries together with the seeds into one fragrant oily porridge. Each of the millstones revolve around its own axis, in addition, together they make large circles around a stationary round stone millstone. To remove the remnants of the bones, grind the brown gruel again with special screw-shaped knives. At this time, a very important process takes place: oil begins to flow from this olive porridge – of course, even before it is forcibly expelled from there. This drift is called, that is, “oil flower” – it contains all the most valuable and important that is in olive oil. And only after that, the crushed olives are sent to the press.
This is now, just the last ten or fifteen years, we are no longer afraid of the words “extra virgin” and “first cold press”. Moreover, that’s all we want to see on our table. But there were times when these words meant absolutely nothing to the average buyer, they were more likely from the realm of mythologists, at least as far from reality. In the early 1990s, for example, in our country, few people understood that the most real, the most correct olive oil should be bitter and with a noticeable “pee”. And yet – it has a special smell. Extra virgin olive oil (especially if this oil is unfiltered) smells like fresh grass, plum blossoms, yellow autumn apples – firm, crunchy.
Tasting and recipes
Some time ago, the Commercial and Economic Department of the Spanish Embassy with the support of the Spanish Institute for Foreign Trade (ICEX), the Spanish Association of Olive Oil Producers and Exporters (ASOLIVA), EXTENDA (Trade Representation of Andalusia), Interprofesional del Aceite de Oliva (Professional Organization of the Spanish Olive Oil Industry) and IPEX (Institute for the Promotion of Products of Castile-la-Mancha in the Foreign Market) gave us a real holiday – tasting of the best olive oils in Spain.
The whole gastronomy of Spain is based on the merits of this product, which is given a leading role, both in traditional recipes and in the avant-garde creations of chefs.
Olive oil is now tasted like wine – by pouring it into a glass and taking a sip. The flavor of different oils is determined by the variety, climate and territory where the olives from which they are grown are grown. Due to the unique climatic conditions in Spain, there are more than 260 varieties of olives, which makes it possible to produce the widest range of olive oil, which is distinguished by a variety of tastes and aromas. Among the oils produced in Spain, you can find both varieties with a very mild and sweet taste, and varieties with a very rich, pronounced taste, pleasant bitterness or more or less pungency.
We tried 13 different oils and chose seven of them, in our opinion, the most successful. We present them to your attention – along with recommendations for their use in your kitchen (recipes you can find on the links).
1. We liked the oil the most. GARCÍA DE LA CRUZ Extra Virgin from GARCÍA DE LA CRUZ OILS.
It is obtained from olives harvested at the foot of the Monte de Toledo mountains only when the olives have reached their optimum stage of maturity. This oil has an even green color, a sweet fruity taste and an intense fruity aroma. You want to taste it very brightly – for example, in a fresh appetizer with toasted bread.
White bread tapas with different fillings
2. In second place FINCA CASA ALARCON Extra Virgin from FINCA CASA ALARCON.
Finca Casa Alarcon – agricultural and livestock farm, where olive groves occupy an area located in the valley of the Sierra del Cucillo and Sierra Oliva mountains at an altitude of 650 meters above sea level. Thanks to this location, the continental, dry climate is mitigated here by the proximity of the Mediterranean Sea. Butter FINCA CASA ALARCON it is distinguished by its bright green color, reminiscent of pistachios and kiwi. It goes well with delicate seafood.
Fusilli salad with shrimps
3. In third place ORO BAILEN FAMILY RESERVE Extra Virgin from GALGON 99.
It is made only from picual olives grown in the company’s own groves, which are located at the foot of the Sierra Morena mountains. Thereby GALGON 99 can guarantee the origin and food safety of the oil. It has special fruity and aromatic notes that give it a distinct personality that can compete even with such bright flavors as fried bacon or spices.
Spinach salad with bacon, spices and olive oil
4. In fourth place – FULL MOON Extra Virgin from PAYMENT BALDIOS SAN CARLOS.
The olives from which this oil is obtained are harvested during the special “Full Moon” week in October. This oil is distinguished by a particularly rich oleaginous aroma, with notes of fresh herbs, bananas, strawberries, exquisite bitterness and light pungency. FULL MOON Extra Virgin ideal for those who love unusual and exotic tastes. You have no idea how great it is – olive oil and chocolate.
Rabbit with chocolate sauce and olive oil
5. In fifth place – CASTILLO DE CANENA Extra Virgin from CASTLE OF CANENA OLIVE JUICES.
Canena Castle Is a family business for the collection, bottling and sale of high quality olive oil. Butter CASTILLO DE CANENA FAMILY RESERVE was the first to receive the award among Spanish olive oils Coq D´Or in France. It is an oil with a rich and complex aroma of fresh olives, green foliage, balsamic and lemon notes. It has a pleasant texture. The bitter and pungent flavors are perfectly balanced, making the taste incomparable. Use it to cook sauces that are mostly butter.
Grilled vegetables with scordalia sauce
6. VIEIRU Extra Virgin from AGROPECUARIA CARRASCO.
Olive oil VIEIRU Extra Virgin is obtained from Manzanilla olives within the first 20 hours after the fruits have been harvested. This technology guarantees the preservation of all useful characteristics and preserves the wonderful taste and aroma of this variety of olives. It is perfect with poultry – baked or fried or steamed.
Chicken baked with olive oil
7. DAURO Extra Virgin from BODEGAS RODA.
This oil has a very fresh oleaginous flavor. Its bouquet contains notes of lemon zest, herbs, tomatoes, kiwi and fresh almonds. Especially good DAURO Extra Virgin goes well with fish and vegetables.
Salmon terrine with olive oil