How we source our extra virgin olive oils…
With the lovely Isabel from Castillo de Canena, on a visit to their 'office' - a 16th century castle - in Canena, Spain.
by Michael Lamb @ Olivver
“We’ve been producing extra virgin olive oil for over 20 years and we’re still learning every day. We're only just getting started.”
I’m sitting with Borja and Victor at Finca La Torre, one of the world’s foremost olive oil brands. Their office speaks of long hours trying to figure how to capture the very best olive oil from the trees outside.
The mill was almost impossible to find, tucked deep into the landscape, along unmarked dirt tracks. Later, walking through the groves, I witness an oasis of biodynamic happiness - birds sing, butterflies zigzag through the air, a carpet of life-giving greenery surrounds the trees.
Sourcing the very best extra virgin olive oils from brands like Finca La Torre starts by visiting the mills. Only there can we truly understand who they really are. Let’s be clear, there’s a lot at stake and like so many global industries, imposters, fakes and frauds to be wary of.
Olive oil is a commodity open to manipulation. From adding dyes to make it look greener and fresher, to adding hazelnut oil (almost undetectable in testing due to similar chemical signatures to olive oil)… there are dozens of dodgy practices.
So we select the extra virgin olive oils in the Olivver store with extreme care.
We focus on single estate EVOOs, where the oil produced is from trees owned or managed by the producer.
These brands typically produce monocultivar oils - EVOOs made from a single cultivar.
That said, blends and co-op producers can most definitely fall into the premium category as well. Once again reputation and knowledge of who they are comes into play.
We only source EVOOs from producers who have an established standing, with products backed by proper technical analysis. Their EVOOs are extracted, stored and bottled correctly.
An example: for the very best producers, cleaning is almost their main activity. Premium oils can only be produced using equipment that is flawlessly clean. This process can take months in the larger mills, with every component that will come into the contact with the EVOO sanitised to perfection. Boring but vital.
Where possible we have visited our producers like Finca La Torre and will continue to do so. For every brand we stock, we carefully vet their production so we know the EVOO you are buying is the very, very best. It is a costly product, so authenticity is key.
Awards in some industries are given out like confetti, and that is also true in EVOO, with dozens of awards shows annually. However the top awards like Flos Olei, Evooleum and New York are a useful index to top EVOOs - and another way of authenticating the products.
The final test? When you open the bottle and taste the EVOO and smell the aromas. We’re confident the EVOOs you obtain from Olivver will be a sensory treat. They will add extraordinary flavours to your cooking… and the incredible health benefits that only premium extra virgin olive oil offers to every dish.
