Olive Oil-making process
The transformation of the olives into Extra Virgin Olive Oil is divided into several production processes that begin with the harvest of the olives and ends with the packaging of the product. These processes have been mechanized and improved over the years, to obtain the highest quality taking care at detail of each one of them.
First of all, it is essential to know which varieties of olives are to be used during the process, because of each variety it obtain different taste, colour, odor and properties. Arol has 3 monovarietal selections according to their flavours softer and more intense, acid or fruity, to be the perfect complement of your plates.
Royal
Temprano
Pico-Limon
The olives of the Royal variety are of a reddish color, the oil obtained from them is smooth, without bitterness and with a sweet aroma. In nose it presents an intense ripe fruit with hints of ripe fig.
The Temprano variety is also known as raisin, with the smell of fresh fruit, it is found exclusively in small municipal areas of Seville.
The Pico-Limon variety is known for being spicy and bitter with a sweet background. With different fruit notes according to their state of maturity.
"Vareo" is the traditional method of collect olives. It consists in shake the branches with a long stick to do fell down the olives on a mesh previously put under the tree. The season when the olives are collected, marks different nuances in the oil due to the time of olives ripening.
As soon as the olives fells on the mesh, they are carried to the almazara (mill of olive oil) to be cleaned, selectioned and transformed in olive oil, before 24 hours since its harvest.
Once olives are cleaned, depending on its variety, ripening and fruit conditions, they are going to grinding, malaxing and racking zone in the almazara.
The grinding crush the olives and make them into a paste to liberate their liquid part.
The paste is malaxing to separated the undesirable elements from it.
Afterwards, the clean paste is pressend, centrifruged and filtered to extract the olive oil.
Before packaging, the olive oil is stored to change bitter flavours into a sweet onews.
The truly Mediterranean flavour that is loved by everyone.
Arol olive oil, from its roots to your table.
Olive Oil-making process
The transformation of the olives into Extra Virgin Olive Oil is divided into several production processes that begin with the harvest of the olives and ends with the packaging of the product. These processes have been mechanized and improved over the years, to obtain the highest quality taking care at detail of each one of them.
First of all, it is essential to know which varieties of olives are to be used during the process, because of each variety it obtain different taste, colour, odor and properties. Arol has 3 monovarietal selections according to their flavours softer and more intense, acid or fruity, to be the perfect complement of your plates.
Royal
The olives of the Royal variety are of a reddish color, the oil obtained from them is smooth, without bitterness and with a sweet aroma. In nose it presents an intense ripe fruit with hints of ripe fig.
The Temprano variety is also known as raisin, with the smell of fresh fruit, it is found exclusively in small municipal areas of Seville.
Pico-Limon
The Pico-Limon variety is known for being spicy and bitter with a sweet background. With different fruit notes according to their state of maturity.
"Vareo" is the traditional method of collect olives. It consists in shake the branches with a long stick to do fell down the olives on a mesh previously put under the tree. The season when the olives are collected, marks different nuances in the oil due to the time of olives ripening.
As soon as the olives fells on the mesh, they are carried to the almazara (mill of olive oil) to be cleaned, selectioned and transformed in olive oil, before 24 hours since its harvest.
Once olives are cleaned, depending on its variety, ripening and fruit conditions, they are going to grinding, malaxing and racking zone in the almazara.
The grinding crush the olives and make them into a paste to liberate their liquid part.
The paste is malaxing to separated the undesirable elements from it.
Afterwards, the clean paste is pressend, centrifruged and filtered to extract the olive oil.
Before packaging, the olive oil is stored to change bitter flavours into a sweet onews.
The truly Mediterranean flavour that is loved by everyone.
Arol olive oil, from its roots to your table.