A few years ago the cultivation of the olive tree began to be rescued in Valladolid, among others by Payment of Valdecuevas. The only one oil press of the province with olive groves and oil mill on the farm that also has the latest technology. Although a theory of the place name of the city, better known for its wines than for its oils, is attributed to the Olive valley.
The conditions for the olive grove are here very extreme, with winters that traditionally register temperatures of 10 degrees below zero. It is precisely the stress that the plant suffers from the cold, as in the Sierra de Jaén, which produces a more intense and aromatic oil.
Here in the Paramo of Valdecuevas (Medina of Rioseco) is where the famous battle of the Moclin during the War of Independence. The cold falls on all slopes, so there is not much frost.
A modern oil mill
Nine years ago this family business began to reconvert the crops of cereal and legumes typical of the area in olives. Today there are 150 hectares of olive groves that, as can be seen during the visit, are next to the oil press.
They only take between 10 and 45 minutes to grind oil from the time the olive is harvested, a process that the visitor assists in the harvesting campaign. 90% of the olive grove is arbequina, more intense than that of Catalonia. Due to the extreme conditions of the summers and winters this happens. The remaining 10% is green and pointed chamomile.
La oil press, where there is a constant temperature of 18 degrees, it has the most avant-garde technology. It is composed of two phases instead of three, since no water is provided, but rather has a phase of pomace and another oil. The water takes many metals from the olive content and is very polluting, they explain during the visit.
El oil it stays in the tank until it is bottled, always on request. 40% of the production of this high quality oil, all extra virgin, is exported to countries such as Japan, the United States and Germany.
A place to practice oleotourism
In 2015 this oil obtained the bronze in the Mario Solinas Awards. This year, due to the drought, the oil press it has produced 120.000 liters. While last year they were 240.000 liters.
In the tasting, an in-depth lesson on the liquid gold. You learn how to recognize - by its acidity - the extra virgin olive oil (AOVE). Unlike wine, its color says nothing. A good oil seeks a balance between itching, bitterness and fruitiness.
El Arbequina oil It is not only ideal for salads, but also for pastries, such as chocolates, or for gazpacho and salmorejo. In the tasting they also teach to identify the extra virgin oils against fraudulent.
For this, more than fifty oil mills Spanish, including this one, formed an association. This grants the SIQEV seal of international quality to extra virgin olive oil in compliance with the established requirements.
Addition Valdecuevas payment, 100% Arbequina EVOO, oil press produces an oil premium. It is made from a blend from picual, manzanilla cacereña and arbequina called General Blake, who fought in this same place against the troops of Napoleon.
