Once the olives arrive at the factory, they are weighed, washed, and it is time to extract Almazara Real extra virgin olive oil! A hint: it is done by mechanical means and via first cold pressing.

Almost a third of the olive pulp is oil, which is why it has been easily extracted since ancient times with simple pressure exerted by a mill.

José, our master miller, uses only physical mechanical methods, without the addition of any chemical products. In this way, we obtain a true and pure olive juice.

What the production process for Almazara Real extra virgin olive oil is like

It is a process divided into three stages: grinding, pressing, and decantation.

1) Grinding: with healthy olives at the proper ripeness and processed within 24 to 48 hours, the olives are crushed to extract all their oil. Here, the cells of the olive pulp, which contain the extra virgin olive oil, are broken.

2) Pressing: it is performed only once to extract the olive oil. With first-press oil, we guarantee a product with the highest qualities, both in aroma and flavor.

We do this using centrifuges at a temperature below 27ºC, thus obtaining a cold-extracted Almazara Real extra virgin olive oil, which, along with the first mechanical pressing, achieves unparalleled quality from a gastronomic point of view. It always retains all its properties and remains more beneficial for olive oil health.

3) Decantation: the oil is left to rest for a few hours before moving to the cellar, so that it reaches room temperature and impurities—such as remains of skin, pulp, and pit that stay in the oil after centrifugation—settle. Subsequently, through a closed circuit of pipes, it passes to the cellar for storage, and from there, it is bottled according to demand.

Now you know how the authentic Almazara Real olive juice is extracted; it is a unique and complete ingredient, a high-end product.

And we have it freshly bottled for you.

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