For the second time ever I toured an Olive-oil factory. And it was just as interesting the second time.
They are still making oil the way it was done hundreds or thousands of years ago. The traditional “First cold-pressed” system.
The olives are knocked out of the tree into a net. And physically “pressed”.
Strained through these cloths.
Then purified in a number of steps.
I’m not sure when glass containers were introduced. That must have been controversial! 😀
The leftovers come out looking like these chips. They are reused in many ways, including as fertilizer for the Olive trees.
Molino El Vínculo in Cadiz Province has been in the same family since at least 1755. And the family grew olives here since at least 1640.
It’s a colourful place with many old pieces of equipment displayed for tourists.
I did try the oil. But couldn’t tell the difference between it and every other olive oil I’ve eaten.