This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.
It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemicals are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are transferred to a trailer that has a grid with small holes to sift the olives and remove any small branches and some leaves that may be present.
Next we move on to the mill. Here the first step is to separate the olives from the leaves that have remained.
This is done with a blower that makes the leaves fly away and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.
Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.
This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.
It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemical products are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are passed to a trailer that has a grid with small holes to sift the olives and remove the small branches and some leaves that may be present.
Then we move on to the mill. Here the first step is to separate the olives from any leaves that may be left.
This is done with a blower that makes the leaves fly and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.
Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.
Who we are
Our Oils
First-pressed extra virgin olive oil
and cold-pressed, 100% Arbequina olives.
Who we are
ORGANIC AND BIODYNAMIC EXTRA VIRGIN OLIVE OIL
SHIPMENTS TO ALL EUROPE
Our Oils
We produce organic and biodynamic
extra virgin olive oils, first cold pressed,
100% from Arbequina olives.
LLUNA, our extra virgin olive oil
It is a medium fruity oil, medium bitter and medium spicy, a very balanced oil. It is a more mature oil from the end of the season (mid-November), it is of the premium range.
Lluna is the base for the range of seasoned oils:
· Rosemary: Recommended for meats, grilled
vegetables and poultry.
· Pepper and cayenne: Recommended for pizza
and pasta.
· Thyme and garlic: Recommended for meats,
grilled vegetables and poultry.
· Lemon: Recommended for fish and salads with a
different touch.
· Basil: Recommended for pasta.
The first three seasoned oils were awarded at the AVPA international oil competition held in Paris in 2019 "Oils of the world". They received the "Gourmet Product Diploma".
ESTELS, our organic extra virgin olive oil
It is a premium organic oil, certified by the CCPAE (Catalan Council for Organic Agricultural Production).
According to the tastings of the Catalan Tasting Panel, the fruity taste predominates, with a medium bitterness and a medium spiciness. It is a mid-season oil (late October, early November).
Tasting note: On the palate you can appreciate aromas that remind us of grass and almonds.
A soft and pleasant oil in the mouth that makes it very suitable for any dish.
Years ago we opted for the organic option and more respectful of the environment, we encourage biodiversity with the multitude of dry stone walls that we have which are the ideal habitat for insects or with the fact that we do not plow the land, but cut the grass when it grows.
COSMOS, our organic and biodynamic extra virgin olive oil
It is an early season oil (October), milled on the day of flowering following the biodynamic calendar. It is a green oil with a fruity, medium bitter taste with a spicy touch, with many polyphenols that give it a strong flavor despite being made with Arbequina olives, which normally give softer notes.
Tasting note: On the palate you can appreciate aromas that remind us of the leaf, artichoke, almond, green walnut, tomato and subtly green pepper.
Pleasant density and unctuousness.
On the farm we have been applying the principles of Biodynamic agriculture for some time.
This agriculture is much more restrictive with chemical products than organic. These, for example, are replaced by plant infusions. In addition, the influence of celestial bodies, such as the moon, is taken into account. If it is capable of moving tides, logically it must also influence an olive tree that is composed of 80% water. Field work is done taking into account all these cycles. Cosmos oil is certified as biodynamic, by the international biodynamic agriculture certifier DEMETER. Of the thousands of oil producers that exist in the world, only 50 have the Demeter certification, of which 15 are in Spain and we are the first in Catalonia.