Every evening after the harvest, the olives are brought to the oil mill to be processed. The oil mill is that of our neighboring manor Cortijo Massutti where the olives can be processed as fast as possible. At the mill, the olives run through different processes until we are able to extract our excellent olive oil from them. Throughout the whole process we take great care in controlling hygienic aspects and rely on the precision and high technology standard of the modern oil mill, in order to produce our exceptional olive oil.

Every evening after the harvest, the olives are brought to the oil mill to be processed. The oil mill is that of our neighboring manor Cortijo Massutti where the olives can be processed as fast as possible. At the mill, the olives run through different processes until we are able to extract our excellent olive oil from them. Throughout the whole process we take great care in controlling hygienic aspects and rely on the precision and high technology standard of the modern oil mill, in order to produce our exceptional olive oil.

Washing

At this stage the olives are cleaned from any remaining branches, leaves and bits of earth, and the olive stones are extracted by a special machine. Later the olive stones are used to generate heat for the further process of the production.

Milling

The pulp of the olives is squashed by the hammer mill. Cold water is added in order to dilute the semi fluid olive oil and make it more liquid.

Agitation

The olive mash that is generated by the hammer mill is beaten by a cylindrical agitation unit. Constant control of this process ensures that the temperature never passes 27°C, in order to preserve the oil’s flavor. In order to generate a premium cold pressed olive oil with the seal of approval “extra virgin” quality, it is required that this temperature limit is never breached. After this, the olive oil is poured into the centrifuge (Decanter).

Centrifuge

Inside the centrifuge the olive oil is separated from the olive mash and water which is also part of the fruits (Alpechin and Orujo).

Storage and Analysis

After the centrifugal extraction the oil is stored in tanks made of stainless steel. Samples and temperature checks are undertaken in regular intervals, to guarantee the high quality of the olive oil throughout the storage period.

Bottling

The mill has its own bottling plant where in a final step the olive oil is filled into bottles or canisters. The ready bottles are then labeled and packed on site. This ensures we oversee all steps of the process closely, following the chain from olive tree cultivation until bottling and labeling at source, all the time controlling that we can guarantee accurate and high quality results for our olive oil. Leaving the mill, our final "Baronesa de Ulm" olive oil travels directly to our valued customers.