A journey through the process that transforms freshly harvested olives into extra virgin olive oil.
Every autumn, when harvest time arrives, one of the most fascinating processes in the Mediterranean countryside begins: the transformation of olives into extra virgin olive oil.
At Les Seviques, we experience this moment as a small natural alchemy. After months of caring for the olive grove, observing the state of the fruit, and waiting for the right moment of ripeness, the time comes when the olives are picked and begin their journey to the oil mill.
The key moment: the arrival of the olive
The quality of the oil begins in the field, but one of the most important moments is the time between harvesting and milling. To preserve all their properties, olives are processed as soon as possible after being harvested.
Once they arrive at the oil mill, a process begins that combines technology, precision, and respect for the fruit.
The EVOO production process
Reception and cleaning
Freshly harvested olives are unloaded and pass through a cleaning system that removes leaves, branches, and any impurities.
Milling
The olives are milled whole until a homogeneous paste is obtained. At this moment, the small drops of oil contained in the fruit begin to be released.
Beating the paste
The paste is slowly beaten to encourage the oil droplets to clump together. This process is carried out at a controlled temperature to preserve aromas, flavor, and properties.
Oil separation
Centrifugation separates the oil from the other components of the olive paste.
Filtering
The final step is filtering the oil, which removes small suspended particles and helps preserve its stability and quality.
An oil born in the olive grove
Although the transformation occurs in the oil mill, the true essence of the oil is born in the olive grove.
At Les Seviques, we cultivate our olive trees following principles of regenerative agriculture, seeking living soils, biodiversity, and a natural balance that allows us to obtain fruits of the highest quality.
Each season is different, and each oil tells a different story: that of the year's climate, the state of the soil, and the work done in the field.
The result: the liquid expression of the landscape
When the oil finally comes out filtered and clean, what we have before us is not just an agricultural product.
It is the result of a whole year's work in the olive grove, of the season's climate, and of the balance of the ecosystem surrounding the trees.
That's why we say that extra virgin olive oil is more than just food:
it is the liquid expression of the Mediterranean landscape and the land that makes it possible.
In every bottle of Les Seviques EVOO, there is a story that begins in the olive tree and ends on the table.
