Olive Oil Making

Olive oil making


Selective techniques translate into premier olive oil.
When to harvest is crucial in producing our oils. Immature, green olives will produce oils with bitter and vegetative characteristics, while slightly more mature olives will produce oils with more ripe-fruity characteristics.

At Quebrada de los Olivos this timing is chosen according to the desired organoleptic characteristics we want to obtain from each of our single varietal oils. From hand picking to hand shakers the most appropriate technique is used for each variety.

Also, the time from harvesting to processing is of essence when producing a high quality extra virgin olive oil. Our olives are processed in the estate's plant minutes after being harvested; preventing any damage to the fruit, oxidation or alteration of flavor.


Once the olives arrive at the mill, they are washed and crushed with their pits using a hammer mill. The thick paste obtained (mash) is sent into the malaxers to start slowly mixing the fruit paste. This processes is used to free the oil from the fruit for easy extraction.

Later, the mash is passed into a centrifugal decanter to separate the oil from the pulp and fruit water. After the oil is obtained, it is cleaned by using a vertical centrifuge which separates it from any remaining fine soils. Then it's stored in sealed stainless steel tanks with nitrogen topping and kept under controlled temperatures of 13-16°C until it is bottled and shipped.

Tasting, analyzing and blending

Lab tests are continuously performed in all stages of the process to determine and monitor analytical and organoleptic profiles for each of the varieties.

The blending of the oils is done by our expert tasters to achieve the best composition, according to the requirements of our customers and markets.