Often, people tend to wonder where the olive oil bought in supermarkets comes from, and it is fine to ask because, to be honest, not everyone pays attention to this type of information.

But here you will be able to learn what an oil mill (almazara) is; it is the place where the process of squeezing a fruit is carried out, and in this case, it is a type of oil mill that we are referring to.

The almazara is the tool through which the juice of the olive oil, also known as liquid gold, is extracted. Said almazara was created in the early Middle Ages; they were large mills with a screw, considered a special contraption to extract/squeeze the oil obtained from olives.

Currently, almazaras have spaces for specific tasks in order to carry out the production of olive oil.

What is inside an almazara?

1. Storage area: This is the place where the oil is left to rest inside decanters made of stainless steel; there is no light exposure in this space, as it could affect or alter the product.
2. Reception yard: Before the olives are processed, they are previously left exposed in hoppers to then be milled.
3. Processing facility: Speaking of milling, here we explain what the processing facility is; it is the mill where the juice or natural olive juice is squeezed, thanks to its pressing and centrifugal model, in order to transfer everything to the steel decanters, which is where the liters of olive oil are stored.

Something many do not know is that almazara olive oil is one of the most competitive in the market

In Spain's agri-food system, oil has become an important source since it is a global leader in terms of production and foreign trade in the olive sector.

The magic of olive production must be carried out in a special place, and the almazara is the right one, since the olive juice is obtained through mechanical techniques. Production begins in the reception yard as the starting area; the olives are placed inside hoppers and cleaned by scales so that they arrive prepared for the extraction phase.

Then it is taken to the mill, and that is when the squeezing process is executed, but well, it is actually the almazara zone, and there you have to take into account:

• Crushing the entire olive
• Then it is beaten
• Proceeding to knead what becomes a paste
• On the other hand, the oil is extracted either by centrifugal method or pressure
• The time comes for the oil to be deposited inside the decanters, where impurities, excess water, and remains that were crushed but not completely removed during centrifugation are eliminated

What comes with the final part?

The filtering phase, and mind you, it is here that the moisture residues and microparticles are finally separated, so that the oil looks clean and bright. The final step for the total delivery of the product is to take it to the cellar and introduce the oil into the stainless steel tanks; it is the famous storage area that in turn controls and monitors the temperature, humidity, and quality of the extra virgin olive oil, preventing it from being altered.

Are all olives combined when treated in the almazara?

Olives cannot be mixed because each one undergoes a different process; they also have special care, since they are part of a variety of olives that classifies them, and that is why their production in the almazara is divided.

An important fact is that in this year 2022, there are approximately 14,500 almazaras worldwide. But it is no secret to anyone that this process is no longer manual, but rather its production has been facilitated by machinery.