Here is a region in the geographical centre of Andalusia which is defined by its gentle and endless undulating hills, its white and reddish lands and its distinguishing identity marks. We refer to the region around Estepa, next to Puente Genil, a land where olive tree is everywhere. A historical crossroads which has found olive growing as the driving force of its economy, society and culture since the ancient past. Abundant historical data proves how, since the oldest days, the different people who have occupied these lands were especially fond of the region of Estepa because of its special natural characteristics which allowed for a vast olive oil production.
Since ancient times, the different people occupying these lands have devoted themselves to olive growing, obtaining its prestigious olives and its renowned olive oils.A more than thousand-year-old tradition which still lasts. Nowadays, more than 4,500 families from Estepa, Puente Genil and the surrounding villages still remain faithful to this tradition of producing the best fruit and the most exquisite and demanding Extra Virgin Olive Oil every year. The region of Estepa, Puente Genil and the surrounding villages extend over 40,000 hectares of olive groves located in the strategic centre of Andalusia.
More than 5.5 million olive trees make up the landscape of our Estepa Designation of Origin. They produce more than 25 million kilos of Extra Virgin Olive Oil a year, that is, 50 percent of the oil from the province of Seville. “Hojiblanca” is the main variety in the area, although “Manzanilla”, “Picual”, “Arbequina” and “Lechín” are also found.
In this region, the age of the olive tree is related to its variety, the planting frames used, and the formation of the trees. All these aspects constitute a singularly homogeneous set, which can be defined succinctly by the following description: “ Huge masses of olive groves of the hojiblanca variety, mostly reaching the last phase of the maximum production period, using a Tresbolillo planting frame, the distance between trees ranging from around 10 to 12 metres, made up of three trunks. Some other new plantations of “hojiblanca”, “manzanilla”, “picual” and “arbequina” varieties, together with some hundred-year-old trees of the “lechín” variety.”
This current description of the olive groves from the region of Estepa has taken shape along the years. Starting from the “hojiblanca” and “lechín” varieties predominance, these varieties were changed for new traditional plantations of “hojiblanca” as a consequence of the 1953 snowfall and their aging. Today they have reached their full maturity and they clearly dominate the landscape in this almost mono-variety region.
Subsequently, the first intensive plantations appeared in the region as a consequence of the Plan of Restructuring of the Olive Grove, implemented in the 60s. The Picual and Manzanilla varieties were used - the first one was backed up by a reputation for being a great oil producer and the second one by the high prices of green olives in those years.
Finally, in the 90s and during the Olive growing culture explosion, this traditionally olive-producing region bet definitely on the new intensive plantations using the last years’ experience. “Hojiblanca” and “arbequina” varieties are preferred, the last one being a hitherto unknown variety in Andalusia which, nevertheless, is perfectly adapted to the limestone lands of the region. The blending of hojiblanca and arbequina oils provides a product which has become one of the soundest arguments for the commercializing strategy of those bodies belonging to the Estepa Designation of Origin.
According to different climatological classifications and from an ecological point of view, the predominant climate in this region is subtropical Mediterranean with a dry Mediterranean humidity pattern and a “avena cálido” (hot oats) temperature pattern and an “algodón más cálido” (hot cotton) summer.
The climatic data is the following:
annual average temperature 15º – 18º C.
coldest average temperature 7º - 10º C.
hottest month, average temperature 25º - 28º C.
frost period, average duration 4 – 5 months.
E.T.P., annual average 900 – 1000 mm.
precipitations, annual average 500 – 700 mm.
dry period, average duration 4 – 5 months.
winter precipitations 40%.
spring precipitations 29%.
autumn precipitations 31%.
The mountainous part of this region has lower temperatures and more abundant precipitation. The effect of wind is also more important.
This is an authentic juice of healthy olives, totally natural, without additives or preservatives. It undergoes no refining processes, and its healthy and beneficial properties easily justify the price of this product, a gift of nature.
he quality of the virgin olive oils depends on the variety of the olives, the geographical location of the crops, the climate, growing techniques used, the control of plagues and illnesses, irrigation, ripening momentum of the olives when gathering takes place, care and conditions during the picking process and the transportation to the olive oil mill. From this moment on, the industrial process requires appropriate equipment and facilities according to the quantity of olive fruit that is due to be pressed per day, as well as experts who can make the right decisions during any of the stages in order to obtain the highest quality of its oils.
The maximum quality to be obtained will be equal to the quality of the olives at their reception. If it is an optimum one, all the decisions will be made in order not to reduce that quality. As a summary we will enumerate the most important stages in the industrial process which are key in order to obtain a top quality oil: Minimum storage time of olives during their reception (below 20 hours according to the regulations of the Estepa Designation of Origin), immediately after which they must go into the mills and the blender.
Minimum route and cleanliness of the pipes between mill and mixer. Type of mill.
Inside the mixer, as much as in the whole process, extreme cleanliness of every element is essential. Particularly at this stage, low temperatures of masses ranging from 28º to 30º Celsius. Maximum reduction of the mixing timing in order to continue to the next stage as fast as possible, masses centrifugation. The cleaning of the oils is essential in order to avoid any difficulty later on. The last of the phases before decanting and storage is a centrifugation in which water is added in order to remove any small solids and vegetation water remaining. The temperature of the water must be warm and the process must be fast - a high temperature or a bad regulation of the equipment will affect the oils stability.
The decanting process will be executed in a special room for this use, avoiding odours and at an appropriate temperature in order to expedite the process. The cleaning and frequent draining of the wells or rinsing tanks will guarantee the absence of undesired smells. An appropriate material such as stainless steel and an adequate size of rinsing tank will contribute towards guaranteeing the success of the process.
The pipes from the vertical centrifuge to the rinsing tanks and to the cellar must be short and easy to clean. Finally, the cellar, fresh, with stainless steel tanks and multiple pipes to take different quantities and oil varieties, completes the oil making process. All the care that is paid to the oils in the bottling plants and the bottles that are used is designed to maintain the best conditions until its consumption. Fermentation and oxidation are the greatest enemies for the quality of an oil. Oxidation is especially aggressive against bottled oils, since, in the case that it is produced, oxidation processes threaten the good condition of the product. Furthermore, an edible product must have appropriate presentation and appearance to its user.
Immediately before the bottling process, olive oil needs to be filtered in order to remove those impurities which could hold in suspension. After an adequate production and preserving process, a shining filter is enough to eliminate any sign of humidity, avoiding the formation of small deposits at the bottom of the bottle. Oils that are processed in this way do not produce fumes or unpleasant smells when they are used for frying, and at the same time the preservation inside the bottle is guaranteed until the expiry date.
The shining filter includes, essentially, some polypropylene filtering sheets, their number depending upon its capacity. Cotton cloths or filter paper are used as filtering materials between those sheets.
Occasionally, the oil contains glycerides which solidify when temperatures are low. They can give the oil a murky appearance which will shine back again when temperatures are raised. It is a natural process which does not imply any alteration.
The oxidation, according to its air permeability, the level of exposure to light and the airtightness of its stopper will depend on the bottle used. The oxygen in the air and light radiation favour oxidation, rancidity and discoloration due to a lost of natural colours. Polythene and PVC bottles are more sensitive. Glass, usually used with higher priced oils, offers good results if the bottles are protected against light inside appropriate boxes. Cans preserve the quality of oil for a long time. Under current regulations, bottles must be filled to a minimum of 90 percent of their total in order to avoid air bubbles which may be detrimental to oil, except for cans where the minimum is 80 percent.
One of the last links in the long chain which brings the olive oil from the tree to the consumer is the bottling process. It is executed by industries which possess the necessary licenses, guarantee appropriate hygienic treatments for a foodstuff and take responsibility for the observation of the current regulations for olive oils and refined olive oils.
The bottling process takes place in more or less automated chains where bottles are filled, encapsulated, labelled and packed to be dispatched to the shops. Each bottle will have a label with the generic and specific naming of the olive oil, as well as the acidity expressed in terms of degrees (a degree is equivalent to a gr of oleic acid per 100 gr of olive oil), the net content expressed in terms of weight or volume, the identification of the bottler, producer or distributor, as well as the country of origin. The origin or Designation of Origin can be indicated when the country of origin has granted these rights to those virgin olive oils. The lots, the month and the year when the product is bottled and the best-before date must be indicated.
