To truly understand the value of a bottle of Castelldans olive oil<\/strong> , you need to look back and understand how its production has evolved. The history of olive oil mills<\/strong> is a fascinating journey that connects us to ancient civilizations and shows us how patience and ingenuity have transformed olives into liquid gold. <\/p>\n\n From the first rudimentary systems to the modern techniques we use at Oliferm<\/strong> , each stage has left a mark that can still be felt today in the taste and aroma of our oil.<\/p>\n\n 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. <\/p>\n\n Although rudimentary, these mills were the basis for later development. In many farmhouses and villages such as Castelldans<\/strong> , remains of these ancient machines can still be seen. <\/p>\n\n Over time, presses evolved to incorporate mill wheels powered by animals or water<\/strong> . Beam and lever presses improved pressure and increased yield. The process remained slow and artisanal, but more efficient. <\/p>\n\n 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<\/strong> , which at that time was already beginning to organize collective work in the territory.<\/p>\n\n With the arrival of the 20th century, mechanization revolutionized the world of oil. The first hydraulic presses<\/strong> were introduced, which multiplied production capacity and reduced physical effort. Later, centrifuges<\/strong> appeared that separated the oil in a faster and more hygienic way. <\/p>\n\n Despite these advances, at Oliferm the artisanal essence<\/strong> has been maintained. The process we use today continues to respect the rhythms of the olive and its quality: we use cold pressing<\/strong> , without heating or altering the natural properties of the fruit. This way we obtain a pure, intense and honest oil. <\/p>\n\nThe beginnings: manual presses and anima traction<\/h3>\n\n
The Middle Ages and the arrival of traction mills<\/h3>\n\n
\ud83d\udee0\ufe0f From the traditional mill to the modern era<\/h3>\n\n
Keeping tradition alive, innovating<\/h3>\n\n