We visited an olive oil manufacturer today high up on a hillside about an hour east of Rota, Spain and about two hours from our next stop: the Albacín neighborhood in Granada.
The owner took us on a tour through the process of making the highest quality olive oil, explaining how they harvest the olives by hand, send them through machines that blow the leaves off, remove the pits, mash the olives, cold press them, and then bottle and sell them quickly so as to produce and maintain the quality.
When it was time to taste a variety of oils, we stood in a semicircle as the guide poured little samples into shot glasses for us. He gave us instructions pretty much identical to those for wine tasting.
The name Oleum Viride comes from the Latin word for green, and oleum is the plural for oil. Green is the color of the olive oil the Spanish tend to prefer; the green olives are the young and spicy ones. It was my favorite, too.



















