What is an Olive Oil Master Miller?

A master miller is the person in charge of carrying out the virgin olive oil extraction process.

High temperatures during the olive tree flowering

On many occasions, we are arriving at the end of May in Spain suffering periods of temperatures about 5ºC higher than the average for those dates. Depending on the elevation above sea level, there will be olive trees in the moment of  setting new fruits, opening the flower or...

Extra Virgin Olive Oil in gastronomy

Its consumption is not limited to the regions or territories of origin of olive cultivation but has become a sign of quality in the kitchens of many countries, granting each food for each dish the distinctive of a healthy, balanced and refined diet.

Best International EVOO: Best olive oil in the world award

What is the award to the best olive oil ? There is not just one correct answer to this question, and this is the mean reason why the Olive Oil School of Spain has created the ESAO Guide.

How to know which is the best extra virgin olive oil in the world?

When it comes to evaluating and knowing which is the best extra virgin olive oil in the world, a series of criteria must be taken into account as professionally as possible.

Are awards important to be the world's best olive oil?

Talking about extra virgin olive oils is not easy. We are used to look at them in long lists, but making these lists is not a simple task.

What is an Olive Oil Mill?

When we speak of an Olive Oil Mill, Almazara in spanish, we refer to the place where the olives are processed to obtain the oil.

Where to take an online Master Miller Course

The change in today's society, from a face-to-face training system to an online system, is undoubtedly one of the great social changes that have occurred.

How to be a good master miller

During the ESAO Master Miller courses, we will reveal the keys to becoming a good Master Miller.

ESAO Guide of the Best Extra Virgin Olive Oils (EVOOs) of the World

The ESAO Guide of the Best Extra Virgin Olive Oils (EVOOs) of the World relies on the collaboration of specialists of the olive oil sector, such as specialized chefs and professionals-

Extra Virgin Olive Oil

Extra Virgin Olive Oil (EVOO) is without a doubt a multi-functional food item; its complex aromas and flavors make it a versatile part of our gastronomy that few foods, and needless to say fats, can match.

How is Olive Oil made

Known for its health benefits as a key component of the Mediterranean diet, Extra Virgin Olive Oil (EVOO) is a natural juice of a fruit, the olive. Extra virgin olive oil is the highest olive oil quality, an oil with irreproachable qualities and properties that make it an ideal...

Olive Oil Tasters

Extra Virgin Olive Oil (EVOO) is the highest quality olive oil there is . It is one of the healthiest fats and besides the health benefits its consumption provides, it is a joy to savour and to use in cooking.

The Olfactory Sense in Virgin Olive Oil

In the sensory analysis of virgin olive oil we work on the olfactory and taste sense. The olfactory sense is  the one that tells us in the first place if it is a fresh oil or an old or defective oil.  

Technological changes in the Virgin Olive Oil Extraction Process

This work collects a global vision of the technology necessary for the extraction of virgin olive oil, comparing the different extraction processes, that is, the old three-phase centrifugation and pressure systems with the current two-phase centrifugation system. 

Mediterranean Diet and EVOO

The Mediterranean Diet is synonymous with wellness and health. It is part of the Intangible Heritage of Humanity. It is more than just a diet, it is a philosophy of life, in which taking our diet as a basis involves our social relationships.

How is ESAO coping with the COVID-19 crisis?

Interview with Susana Romera, technical director at ESAO in order to know her opinion on the current situation of Covid-19 and the tasting of virgin olive oil.

Olive Tree Pruning and Alternate Year Bearing

In order to explain Olive Tree pruning and Alternate Year Bearing, we need to consider each of the yearly seasons.

Olive grove management: Mulching branches and vegetative soil coverage

Olive tree mulch has proportionately more carbon and less nitrogen than what there is in the totally decomposed humus content of soil.

Benefits of Olive Oil

The health benefits of consuming Extra Virgin Olive Oil (EVOO) are well known, but what are the scientific foundations that support this belief? In this post we will delve into the knowledge of the composition of EVOO and the scientific studies that support its multiple benefits.

US Tariffs for European Olive Oil

At ESAO, we want to approach tariffs in the US and the problem this is causing to European olive oil.

The importance of maintenance at the mill

One can never overemphasize the importance of good maintenance and proper useage of olive oil machinery. 

Critical moment: Olive sprouting

Between February and May, depending on the winter temperatures to which the olive tree is subjected, the sprouting of the flower buds occurs and the most important flux of vegetative growth of the year happens.

8 Key Steps for Extra Virgin Olive Oil Extraction

When a new olive oil campaign is about to begin, most producers and master millers have a very clear goal: to bring the best Extra Virgin Olive Oil (EVOO) to the market. To achieve this result, there cannot be any failures within the elaboration process.  

Nutrition Olive Tree: Calcium and Magnesium

Calcium in involved in various metabolic processes, and also has a high structural component in leaves and wood.

High quality Extra Virgin Olive Oil

When we talk about the quality of virgin olive oils, the highest one is extra virgin olive oil. There are two  types of analytics to classify virgin olive oil: physical-chemical and sensory. We will see in this article what factors influence so that virgin olive oil is...

Key moments when the olive tree should not suffer water stress

We should not think of the olive tree as a vegetable, or as a citric or subtropical tree, since those plants developed in environments where there was never any water stress. The olive tree is adapted to water stress during the moments of least physiological activity, and we...

Maximum light exposure for leaves and fruit and minimum density crown

The more light exposure the leaves and fruit get, the greater the production of photoassimilates, and hence, the greater the growth of sprouts and fruits = more production.

Olive tree pruning

"Who plows an olive tree, asks for fruit, who fertilizes it, insists on it, who prunes it, forces the tree to give it to him." Lucius Columela Siglo I The olive tree consists mainly of two parts, an aerial part, and another root part. Between them, it is important that there is...

The concept of limiting factor and the nitrogen

Apart from CO2, water and sunlight, plants need mineral nutrients for their metabolism. Without these nutrients, the plant cannot complete its life cycle.

Total, partial and no tilling and bare soil year round

This is the oldest technique of all. Tilling is done several times a year, which totally eliminates weeds. Tilling is more or less deep, depending on the time of year, to improve infiltration and diminish evaporation from the soil. Tilled land is actually a kind of cover,...

Use of the Talcum Powder in Olive Oil Production

Authorized talcum powder acts as an adjuvant. We understand adjuvants as: different substances which are added to industrial processes in order to improve them, obtaining better work conditions and/or performance and quality of the final product, removing it during the process...

Nutrition Olive Tree: Phosphorous and Potassium

Phosphorous Phosphorous is involved in the reactions that need metabolic energy, such as sprouting, growth, fruit setting and maturation. Low leaf levels of phosphorous produces short sprouts and leaves, low levels of set fruit, and in extreme cases, defoliation.

Ensure adequate luminous nutrition and adequate water in the leaves

In the leaves (and unripe fruit as well) photosynthesis occurs, which consists of the fixation of carbonic-anhydride that is taken up with water from the roots by the stomas. Light acts as a source of energy in the reaction, and this produces carbohydrates, the simplest of...

The olive tree as xerophytic plant

The wild olive tree is found in the entire Mediterranean basin. Broadly speaking, the Mediterranean climate is defined by its hot, dry summers with relatively rainy and mild fall and spring, yet there is always great variability and uncertainty both within the year and from year...

Interview: Susana Romera, Olive Oil School of Spain Technical Director

  Susana Romera: "Olive oil is the healthiest fat for human body, but it is not used that much" Olga Beklemisheva, Olive Oil Sommelier by ESAO, the Olive Oil School of Spain, co-founder of the Russian project Olive Makers, interviews our Technical Director, Susana Romera.

Nutrition Olive Tree: Boron, Zinc and Iron

¿Do you know these three elements that influence in the olive tree nutrition?

Types of olive oil

There is a wide range of olive oil types in the market, as well as some confusion on this issue. Being able to taste and know what type of olive oil you have in your hands is the basis for any food aficionado and a good Olive Oil Sommelier.

Disease of Olive Tree: Emplomado and Tuberculosis

Emplomado This is a fungal disease whose symptoms and control tecnhiques are similar to repilo.

Mechanical removal

This system is used above all in organic olive groves. The necessary weeding is done to keep herbaceous plants at a minimum.

Common Plagues

Olive gull mite This arthropod can cause harm in young leaves and fruit, but generally it is not severe. In young olive trees this can significantly slow down growth.

10 tips for creating a successful brand for your olive oil

1) A high quality product. Is the first and foremost requirement. This will be the foundation for your successful brand.

Maximize soil infiltration in your olive grove

Soil is the physical support of the tree, and where it fulfills all its water needs and a large part of mineral nutrients.

Olive oil and breast cancer

Consuming Olive Oil helps to protect women against breast cancer. Olive oil reduces the risk of breast cancer up to 68%. According to data from the Predimed study published in JAMA Internal Medicine.

Disease of Olive Tree: Verticillium Dahliae

This disease is provoked by a fungus that affects the vascular system. It obstructs the vascular bundles that transport sap and gradually causes whole branches to dry out and can even kill the olive tree.

When should olives be harvested to obtain top quality EVOO?

This article tells us the keys to know when to pick the olives to obtain the highest quality in the production of your Extra Virgin Olive Oil (EVOO). 

Organic olive groves

Organic farming aims to produce while respecting the environment to the highest degree, without using synthetic products.

Repilo (Fusicladium oleagineum) Olive leaf spot: olive tree disease

This is the main fungal disease in olive groves. The annual costs for controlling it are quite high, at least in areas of medium to high relative humidity.

Weeds and wood

The consequences of weeds and wood in the production of the olive tree can be explained in the following way: in spring, our parcel of land is able to produce a certain quantity of plant biomass.

Tools for regulating the quantity and quality of the harvest

With pruning, we reduce the quantity of wood in the crown, improve ventilation and sun exposure to the shoots, and when a large harvest is expected, it regulates production and thus minimizes the biennial (alternate bearing years) effect.

Main limiting factors in olive production

It is common knowledge that quality in virgin olive oil starts in the field. The theories that say a good oil is created in the mill, or that the most important thing is the yield are long gone...Focusing on high quality extra virgin olive oil starts, without a doubt, in the...

The olive tree as perennial Mediterranean woody plant

For almost their entire life cycle, annual plants take in nutrients from the soil through their roots. These nutrients are needed in the above-ground area for plant growth. Then, during the last moments of life, they recycle the nutrients accumulated in the plant tissue and...

The olive tree as domesticated plant

Already in the Paleolithic era in the Mediterranean basin, the fruit of wild olive trees was collected and the oil was extracted using rudimentary means. The olives were very small and had little oil content.

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