Until the end of the sixties olive oil in Spain was extracted by the traditional method, the roller mill (stone mill) and press system, by which cleanliness and hygiene are difficult to achieve.
In recent years, technological advances have greatly improved the quality of Extra Virgin Olive Oil (EVOO). However, many producers remain concerned that the high quality achieved in production, is not carried through to the point of sale by reason of a lack of quality control in storage and conservation.
Olive oil is one of the most important products comprised in the Mediterranean diet. There are thousands of varieties of olives in the world, about 300 in Spain alone. When we talk about quality EVOO it is clear that not all such oils are going to have the same characteristics. As is the case with fine wine, EVOO is a complex food with many aromatic and taste nuances.
Olive oil is the basis of the Mediterranean Diet, according to UNESCO World Heritage however today we know everything about wine – varieties, origins, organoleptic characteristics – but about EVOOs we know little. We are losing one of the pillars of gastronomy and the Mediterranean culture.
It is within this context that the OLIVETOLIVE project was initiated with aims to spread the culture of EVOOs, ensure their quality and that every drop reaches the final consumer in as good condition as the first day of production by using the OLIVETOLIVE system.