The path that oil takes: history, tradition and innovation
To truly understand the value of a bottle of Castelldans olive oil , you need to look back and understand how its production has evolved. The history of olive oil mills is a fascinating journey that connects us to ancient civilizations and shows us how patience and ingenuity have transformed olives into liquid gold.
From the first rudimentary systems to the modern techniques we use at Oliferm , each stage has left a mark that can still be felt today in the taste and aroma of our oil.
The beginnings: manual presses and anima traction
The first oil mills date back thousands of years. Already in ancient Greece and Rome, olives were pressed manually or with the help of animals. The system was simple but effective: the olives were crushed with granite stones and then the paste obtained was pressed with a wooden log that applied pressure on esparto grass or filled sacks.
Although rudimentary, these mills were the basis for later development. In many farmhouses and villages such as Castelldans , remains of these ancient machines can still be seen.
The Middle Ages and the arrival of traction mills
Over time, presses evolved to incorporate mill wheels powered by animals or water . Beam and lever presses improved pressure and increased yield. The process remained slow and artisanal, but more efficient.
Many of these mills were located on the banks of rivers or near cooperatives born in the 19th century, such as the one in Camp de Castelldans , which at that time was already beginning to organize collective work in the territory.
🛠️ From the traditional mill to the modern era
With the arrival of the 20th century, mechanization revolutionized the world of oil. The first hydraulic presses were introduced, which multiplied production capacity and reduced physical effort. Later, centrifuges appeared that separated the oil in a faster and more hygienic way.
Despite these advances, at Oliferm the artisanal essence has been maintained. The process we use today continues to respect the rhythms of the olive and its quality: we use cold pressing , without heating or altering the natural properties of the fruit. This way we obtain a pure, intense and honest oil.
Keeping tradition alive, innovating
The value of Oliferm oil is not only in its taste, but in everything it represents: an evolution that does not forget its origin. In our mill, we combine modern machinery with traditional practices. We ensure that each stage of the process is designed to respect quality, sustainability and history .
Every drop that comes out of our cooperative carries the spirit of those first stone mills, but also the passion and demands of those who want to offer a first-class oil.
From a stone to a bottle: a journey that continues
Knowing the history of olive oil mills helps us appreciate what we have even more. It is a tribute to the patience of the farmer, the wisdom passed on and the commitment of companies like Oliferm, who continue to produce oil with respect, love and roots.
👉 Would you like to see our mill? Come to the Castelldans field cooperative and discover how we make our oil!
