Extra Virgin Olive Oil: What it is, how it is produced, and why it is so highly valued

The purest essence of the Mediterranean, explained step by step

In the culinary world, few products can match the purity, history, and prestige of Extra Virgin Olive Oil (EVOO) . But what makes it so special? What does "extra virgin" really mean? And why do some oils have prices that rival a bottle of fine wine?

In this article, we'll guide you through the basics of this liquid gold: from its definition to the manufacturing process, and why it's one of the most valued treasures of the Mediterranean diet.

What is Extra Virgin Olive Oil?

Extra Virgin Olive Oil is the highest quality oil that can be obtained from olives. It is extracted solely by mechanical means, without the use of chemicals or industrial processes.

For an oil to be labeled “extra virgin,” it must meet three key conditions:

• Free acidity less than 0.8%

• Perfect flavor and aroma , without sensory defects

• Cold production (controlled temperature below 27 °C)

This ensures that the oil retains all its nutrients, antioxidants, and natural flavors. All the oils in our Dehesa El Molinillo collection rigorously meet these requirements, serving as an example of excellence and authenticity.

How is EVOO produced?

Although the technology has evolved, the basic process remains ancient. Every drop of extra virgin olive oil is the result of a delicate balance of tradition, time, and technique. Below, we explain the four key stages that make the difference between ordinary olive oil and authentic, top-quality extra virgin olive oil:

1. Early harvest

Olives are harvested at their peak ripeness, typically between October and November, when they are still green or beginning to change color. This early stage is key to ensuring a high content of polyphenols and antioxidants, which are responsible for the oil's intense flavor, stability, and health benefits.

In our limited-edition Reserva Familia Ecológico , the harvest is carried out manually and carefully, ensuring that the fruit arrives at the mill in perfect condition. This not only preserves the quality of the oil but also respects the natural environment where it is grown.

2. Cold grinding

Once harvested, the olives are quickly transported to be milled in less than 24 hours. This step is essential to prevent oxidation and the onset of fermentation processes that would affect the flavor and quality of the oil.

Cold milling involves crushing olives at a controlled temperature (below 27°C), which preserves their volatile compounds and natural nutrients. This method, used for varieties such as Tradición and Coratina , results in more complex and aromatic oils.

3. Blending and extraction

Once the olives are ground, a paste is obtained, which is slowly blended to help bind the microscopic oil droplets. This step must be carried out with precision and patience, as it directly influences the texture, flavor, and final yield.

After blending, the oil is separated from the water and solids by centrifugation. No chemicals or industrial refining are used. The result is pure olive juice: bright, dense, and balanced. This quality is clearly evident in products like our Navalices EVOO , which stands out for its smoothness and versatility in cooking.

4. Filtering and packaging

Finally, the oil is filtered or allowed to settle naturally to remove impurities and moisture, which improves its preservation without affecting its sensory properties. Proper filtering also ensures greater long-term stability.

To protect the oil from light and oxygen—two natural enemies of EVOO—we package it in dark or metal bottles, always opaque, like in our Premium Double Pack . This presentation not only preserves the quality but also adds an elegant touch, perfect for gifting or enjoying at home.

Why is it so valued?

1. Unparalleled flavor

Authentic EVOO has herbal, fruity, slightly spicy, or bitter notes, depending on the variety and the soil. Each EVOO variety has a distinct personality. For example:

• Tradition : perfect balance between softness and character, ideal for everyday gourmet use.

• Reserva Familia Ecológico : elegant, more delicate, and certified organic, ideal for those seeking uncompromising purity.

• Coratina : intense, fruity and slightly spicy variety, ideal for the most demanding palates.

• Empeltre : mild and sweet flavor, ideal for consumers who prefer a more pleasant and rounded profile.

• Navalices : subtle, versatile and perfectly balanced, ideal for both raw dishes and stylish cooking.

2. Health benefits

Rich in antioxidants, vitamin E, and healthy fats, EVOO protects the heart, fights inflammation, and improves digestion. Our range is made without refining or chemical processing, ensuring the maximum concentration of natural benefits.

3. Artisanal and limited process

Each of our bottles reflects the care of controlled, artisanal production. In editions like Coratina and Reserva Familia , limited batches of the highest quality are produced with attention to detail at every stage of the process.

4. Gourmet versatility

From delicate salads to red meats or even desserts, each variety has its ideal moment. We even offer combination packs , perfect for gifting or discovering the perfect pairing for each dish.

How to recognize a good EVOO?

• Dark bottle or opaque container ✅

• Visible harvest date ✅

• Acidity ≤ 0.8% ✅

• Certifications and traceability ✅

• Complex and lively flavor ✅

All of our Dehesa El Molinillo products meet these exacting standards and are available to those seeking a true, no-nonsense gastronomic experience.

In summary

Extra Virgin Olive Oil isn't just an ingredient: it's culture, health, and liquid excellence. Choosing a good EVOO means choosing authenticity, naturalness, and exquisiteness. And if you're looking to discover the different expressions of this culinary gem, our collection has the perfect oil for you.

Do you want to discover which of our oils best suits your palate?

In upcoming posts we'll guide you through:

• How to taste EVOO like an expert

• Differences between varieties such as Coratina, Empeltre and Picual

• What it really means for an oil to be gourmet