We will soon have our new oil from the new harvest. And we are preparing everything so that, as always, the quality of the olive oil we produce is unbeatable.

But… do you know what influences the quality of olive oil?

Factors that define the quality of extra virgin olive oil (EVOO)

The main factors that determine the quality of olive oil are:

1. Quality olives
2. Manual harvesting
3. Extraction at a temperature not exceeding 27ºC
4. A storage facility clean of remnants from previous oils
5. Careful product packaging

We take all these points very seriously at Almazara Real to ensure that our EVOO is an excellent oil for you and your whole family.

What our production process is like

We obtain a superior category Extra Virgin Olive Oil obtained directly from the fruit and solely by mechanical means, following these steps:

• Washing the olives: this is done with drinking water, removing stones, branches, and leaves, so it is perfectly clean for the next step.
• Milling: which is the crushing of the olives to extract the oil, done using mills to obtain a paste that moves to beaters, which homogenize the paste and unite the oil molecules; the temperature of this beating process is below 27ºC, thus obtaining cold-extracted extra virgin olive oil.
• Centrifugation: here the liquid part (oil) is separated from the solid part (skin and pit). This phase is also called "alpeorujo" (olive pomace).
• Filtration: this allows us to remove the last impurities so that they do not subsequently ferment in the container and produce undesirable odors and flavors.

This is how the quality of Almazara Real Extra Virgin Olive Oil is unbeatable. A trusted EVOO crafted with care.