This article is a contribution by Pilar Linuesa about Olive Harvest in Jaen. Come on!!
Jaen, birthplace of Olive Oil
Looking around us , everywhere in Jaen, we’re placed on a huge Olive Sea, on Dicember Jaeneer Olive operator’s job starts, it’s time to go to picking olives. This job don’t wait only one day, and it’s needed that men will do their best because production depends on them. It isn’t only a job, it’s a lifestyle.
Known as liquid gold, olive oil is a very common dish in Spanish tables, while in other countries is a luxury for their high price.
The province of Jaén is the leading worldwide producer of olive oil. The predominant variety Picual is characterized by its early production, high productivity, high oil yield and ease of cultivation. Is a variety with a high potential for adaptation, it supports large frost (few degrees below zero) in mountain areas (Segura, Cazorla and Las Villas), especially in winter time. In summer, the countryside areas, as Andújar area, temperature can reach over 40 º.
Picual variety gives us oils characterized as being more stable over time (longer retain their sensory and nutritional characteristics) than other oils, due to its high oleic acid and natural antioxidants level. Hence, these oils have a more bitter and spicy.
Difference between the destination of the different varieties of olive, is that some are for mill and one for table olives, what distinguishes the varieties of olives have higher pulp / pit.
To calculate the maturity index have to take a sample of 100 fruits wich are categorized from 0 to 7 depending on the color of the skin and pulp. A mathematical formula with these parameters is made for their maturity. The analysis consists of observing colour changing that performs in the olive tree as it matures. The changing tones of olive called envero, this passes through the following tones: green, yellow, purple at the top, and passes to a fully purple and finally to black.
In the case of oil production high-end, according to Pedro Melgarejo, President of the Association of Small Packers Oil Quality, he said “There are companies that make a special oil, which are marketed with names like early harvest, reserve or high-end family. They are oils produced by orders from customers who opt for juices of special features and a higher level of fruitiness. For such consumers must be advanced collection despite the loss of oil yield, in this case the treatments are performed after collection. “These types of oils are collected in mid October. Its price reaches higher prices at end-market.
At harvest different machines are used, one for the transport of olives (tractor with trailers), and crews are moved off road to the place where they will get to pick olives. Under the olive shawls are placed, in which the olives will fall ,to hand it to fall vibrators are used (trunks vibrating clamps attached to the PTO of a tractor), or as we did in the ancient age, wooden sticks. Restless olive must be done very carefully so that the buds that will produce fruit the following year are not broken. Once the olive is the shawl, you remove the stems that have been dropped and discharged into the trailer, then are taken to the mill.
Subsequent to harvesting, the olives are transported to processing centers, called mills.There, olives are divided depending on its source, whether they comes from ground or directly picked from the olive tree.
In the front yard olives are downloaded and where they spend hoppers, then they are cleaned, removing any remaining branches and stones. If the olive comes from the ground is stained with mud and it’s needed to perform a wash . Finally it’s measured how many kilos have been brought.Olives then are passed to a lung-hopper where olives will be milled.
In the milling a solid paste composed by bone is obtained and olive pulp. Later this paste goes inside the factory and churning occurs, it favors the oil phase (oil) from the aqueous phase (vegetation water) and solid phase (skin, pulp and olive stone) is more easily separated . Once the dough has been beaten between 30 and 90 min. passing a horizontal centrifuge or decanter, where by the centrifugal force is separated by difference in density of the rest of the oil mass (alpeorujo: pulp, stone, and water). To this slurry must add about 26 ° C to facilitate centrifugation. The alpeorujo formed is a byproduct and olive pomace extraction leads to where you extracted olive pomace, not suitable for consumption and must be refined.
As reported agronomist Manrique M ª del Mar: “If the oil is going to sell bulk loads directly by pipe to tank trucks from the warehouse. However, if the oil is going to be sold packed, it needs to pass some filters before going to the packing plant. Note that the extra virgin olive oil is the only vegetable oil that is consumed unrefined. It is a fruit juice obtained exclusively by physical means such as centrifugation and filtration at low temperatures. “
Gone were other ways of living of the olive. No longer “pulls the handkerchief to the señorito” when he goes to visit his crew in order to request the aguinaldo. Prepare the ritual no longer performs mule or mule, to fill the pitcher of water and load it into the pannier. You are less “underskirt” and overalls and sportswear. There are no axes or “asperones” to extract edged, and yes chainsaws. But the truth is that the olive has changed for the better: it has evolved and been able both to maintain their traditions
The author of this article is Linuesa Pilar, born in the sea of olive trees Jaen, more specifically Arquillos. At this time dedicated to study journalism but is multitasking, because you write a fashion blog and has a travel program on television UCAM. Is another ambassador of Olive Oil Jaen and soon you will have to carry this gospel to Rome where he makes your Erasmus-
I hope you enjoyed this new article related to the world of olive oil. If it is so I encourage you to share it to spread our culture and our roots around the known world. You can also make a comment to help us improve the content of this blog with your contribution.
If you want to continue receiving valuable information about the world of olive, reflections on our environment and promote the sustainable development of this culture, subscribe to our mailing list and we will send you this information 100% spam free.
. Be Olive Oil my Friend