Oleum Naturale Orgànic oil is an extra virgin olive oil harvested in green in October and cold extracted to obtain the maximum expression of its attributes. Thus, we obtain a highly aromatic oil with a bitter and spicy of medium intensity, with a long shelf life and with the maximum content of polyphenols and tocophenols, the most characteristic antioxidants of the Mediterranean diet.

 

Our oil is the result of an ecological production system that seeks the highest quality product with the utmost respect for the environment. That is why we do not use synthetic chemicals in any of the production stages.

 

Oils must be preserved from light, temperature and air, as these three phenomena produce their oxidation and loss of quality. That is why Oleum Naturale Orgànic oil is presented in dark glass bottles or with 3-liter bag-in-box, where, from the beginning to the end, the oil is protected from light and air and retains all its initial properties.

 

 

 

 

 

• The crop

 

After the harvest, we start pruning the olive trees, taking care that peacock spot does not appear due to moisture. It is a fungus that can dry the branches and make the leaves fall. In order to prevent it from affecting production, we treat the trees with eco-friendly copper.

 

During the spring, the trees wake up and budding and flowering take place. During this time, it is necessary to keep an eye on the olive moth (or prays), a caterpillar that can cause the fruits' fall. To avoid it, we use diatomaceous earth, a harmless rock dust which breaks the insects' cuticle and causes their dehydration and death.

 

During the summer, olives are in full growth and the greatest danger appears: the olive fruit fly. It is a usual plague in all plants of the genus Olea and it conditions the quality of the oil. It is treated with kaolin, another rock powder that, by soiling the olive, does not make it palatable to the fly and prevents it from depositing its young.

 

 

• The harvest

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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• The mill

 

The final process for obtaining the oil is the milling, and it is a vital point to define the oil you want to have. Oleum Naturale entrusts this delicate work to one of the best mills in Spain, which has state-of-the-art machinery and, thanks to a very low-oxidation milling process, allows us to obtain the best oil from our olives.

 

The first step is washing the olives and separating the leaves and branches. The clean olives go to the hammer mill, where the crushed olives become an aromatic paste that is automatically sent to the blenders. This paste is whipped at a very low speed and we rapidly see the oil emerge from it. The paste is then transferred to the decanter where we separate the oil and it is filtered with cellulose plates.

 

The whole process is adapted to the variety of the olive and its ripeness degree. In addition, both the crusher, the mixer and the decanter have temperature sensors to keep the product around 25ºC. This processing system is of low oxidative impact and allows to obtain the best aromatic results.