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Origin of Oleomile

The Exclusive Distributor for Aceites Oleomile in the GCC

Aceites Oleomile is a family business traditionally settled in the area of El Bajo Maestrazgo, Castellón, (Spain) for more than 100 years, dedicated to the cultivation of olive trees and the production of olive oil. All extra virgin olive oils are obtained directly from olives, however, depending on the state and variety of the olive and the manufacturing process, different qualities of virgin olive oils are obtained. Our premium olive oil is a qualification that refers to an extra virgin olive oil of excellent quality, elaborated through meticulously careful processes, and with the olives at an optimum point of ripeness.

Our Production Process

Olive Oil Elaboration Step by Step
Step 01
The Maturation of the Olives
The Olive Oil production process kicks off in mid-September when we initiate monitoring the ripening progress of our olives. As the olives approach the pre-veraison stage, characterized by a higher presence of green olives than green and purple, and with a ripeness degree ranging between 1.5 and 2.5 on our scale, we commence the harvest.
Step 02
Harvesting the Olives
Handpicking olives selectively from optimal pre-veraison trees within a week ensures freshness for bottled olives; the rest are sold in bulk. Manual harvesting is vital due to towering Millennial olive trees. Despite efforts, only around 75% of each tree's yield is harvested, mainly due to height challenges.
Step 03
Transport of the Olives to the Oil Mill
The olives are carefully packed in ventilated boxes, each holding 20kg. Our farms are situated within 8 km of the mill, ensuring transport takes no more than 10 minutes. We conduct milling twice daily—once in the morning and once in the afternoon—ensuring a swift process from harvest to oil conversion, which takes no longer than 4 hours. These rapid processing times contribute to a low degree of acidity and preserve the oil's freshness impeccably.
Step 04
Cleaning, Grinding, Churning, & Spinning
Olives undergo ventilation to remove leaves and branches, then manually cleaned. They're finely ground into paste and beaten at 22-24ºC. Paste undergoes horizontal centrifugation, then vertical, separating oil from water. Solid residue goes to pomace tank. Initial 5 liters, possibly with residue, are excluded from bottling. Vertical centrifuge uses lukewarm water.
Step 05
Decanting, Filtering and Storage
After vertical centrifugation, oil naturally decants in conical stainless-steel tanks for 3-4 days, allowing solids and water to settle. Then, it's filtered for purity, transferred to stainless steel tanks with conical bottoms for storage. Our warehouse maintains minimal temperature fluctuations (14ºC to 26ºC), preserving product quality impeccably.
Step 06
Hand Bottling
We maintain a modest bottled oil inventory, bottling based on demand. Our manual process employs a vacuum-based machine, ensuring oil is filtered and transferred directly from tanks. Bottles are sealed and labeled by hand, undergoing meticulous inspection and numbering for quality assurance, ensuring each meets our standards before market distribution.
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