{"id":22491,"date":"2023-06-06T00:01:14","date_gmt":"2023-06-06T07:01:14","guid":{"rendered":"https:\/\/exhaustnotes.us\/blog\/?p=22491"},"modified":"2023-05-28T11:12:48","modified_gmt":"2023-05-28T18:12:48","slug":"basilippo-a-spanish-olive-plantation","status":"publish","type":"post","link":"https:\/\/exhaustnotes.us\/blog\/index.php\/2023\/06\/06\/basilippo-a-spanish-olive-plantation\/","title":{"rendered":"Basilippo: A Spanish Olive Plantation"},"content":{"rendered":"

I like olive oil and I cook with it a lot, so when I heard we would be visiting the Basilippo olive oil plantation and factory in Spain it sounded like a great plan to me.\u00a0 I knew that extra virgin olive good was the real McCoy (kind of like 100% agave Tequila is the good stuff), but that was the extent of my olive oil knowledge. I learned quite a bit more about olive oil on this visit.<\/p>\n

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The Basilippo company headquarters.<\/figcaption><\/figure>\n

Did you know that there’s no such thing as extra extra virgin olive oil?\u00a0 (extra virgin is as good as it gets.)\u00a0 Did you know that by international agreement every bottle of true extra virgin olive oil has a\u00a0 “use by” label on the back of the bottle?\u00a0 (The “use by” date is two years after the olives were harvested.)\u00a0 If you see a bottle of olive oil that claims to be extra virgin but there’s no date on the back, you might want to take a pass.\u00a0 Did you know that darker bottles are better for preserving olive oil than are lighter bottles?\u00a0 Did you know that for the best olive oil, the olives are pressed within 4 hours of being harvested?\u00a0 All of this was new info to me, and all was delivered by our host, Isaac Martin.<\/p>\n

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Olive trees on the Basilippo plantation.<\/figcaption><\/figure>\n

Meet Isaac Martin, oil mill master, olive expert extraordinaire, and our presenter at the Basilippo plantation.\u00a0 Mr. Martin was an engaging, entertaining, and informative speaker.\u00a0 Isaac told us that with “only” 14,000 trees, Basilippo was a “boutique” producer.\u00a0 \u00a0That sounds like a lot of trees to me, but hey, Isaac is the guy would know.<\/p>\n

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Isaac Martin, who provided us with a marvelous presentation.<\/figcaption><\/figure>\n
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Good buddy and fellow photography enthusiast Ibrahim photographing a flower. Ibrahim showed me a few of his other photos. He is one of the most talented photographers I’ve ever known.<\/figcaption><\/figure>\n

We entered the factory and tasting area next.\u00a0 Good things were in store for us.\u00a0 The factory was about what I expected.\u00a0 It was not running when we were there, as the harvest had already ended.\u00a0 The tasting was an awesome experience.\u00a0 Isaac told us we would be enjoying olive oil and ice cream.\u00a0 Yep…you read that right.\u00a0 Olive oil and ice cream.\u00a0 I know…it sounds gross.\u00a0 Boy oh boy, were we ever in for a surprise.<\/span><\/p>\n

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A monitor in the Basilippo oilve processing factory.<\/figcaption><\/figure>\n

Let me type those words again.\u00a0 Olive oil and ice cream?\u00a0 \u00a0Yep, I thought it was crazy, too, until I tried it.\u00a0 At the end of our tour, Isaac took us to a room where two small glasses (with a bit of olive oil in each) were waiting for each of us.\u00a0 That’s the photo at the top of this blog.\u00a0 Isaac showed us how to us to rub the bottom of the glass, remove the paper covering it, and inhale the olive oil aroma.\u00a0 It was wonderful…with just a hint of orange.\u00a0 Then the staff brought in a small plate of chocolate ice cream for each of us, and Isaac asked us to pour the olive oil over the ice cream. I know…it sounds like a screwy combination…but wow…was it ever delicious!<\/p>\n

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Orange infused olive oil….gift shop offerings at Basilippo’s.\u00a0 Who knew?<\/figcaption><\/figure>\n

Predictably, the path out was through the Basilippo gift shop.\u00a0 Sue bought three containers of the citrus-scented olive oil.\u00a0 I was a bit nervous about that, but all three made it back to California without leaking.\u00a0 Two of the containers were for gifts; the third was for us.\u00a0 When we finish it, you can bet we’ll be ordering more and if you swing by our place for dinner, Basilippo orange-infused olive oil over chocolate ice cream will be on the dessert menu.<\/p>\n

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Basilippo also sells their olive oils online and they ship to the US.\u00a0 \u00a0Here’s the link:<\/p>\n

Home | Basilippo EVOO | Online Store and Oleotourism<\/a><\/p>\n

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Here are links to our other blog posts on Spain and Portugal.<\/p>\n

Coimbra<\/a>
\nSpain and Portugal<\/a>
\nCamino de Santiago:\u00a0 Part 1<\/a>
\nThe Sportster of Seville<\/a>
\n\u00c9vora<\/a>
\nLisbon<\/a>
\nGibraltar<\/a><\/p>\n

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Keep the content flowing:\u00a0 Please click on the popup ads!<\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"

I like olive oil and I cook with it a lot, so when I heard we would be visiting the Basilippo olive oil plantation and factory in Spain it sounded like a great plan to me.\u00a0 I knew that extra virgin olive good was the real McCoy (kind of like 100% agave Tequila is the … Continue reading “Basilippo: A Spanish Olive Plantation”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":22498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[96,89],"tags":[3578,3579,3580],"class_list":["post-22491","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feel-good-stuff","category-motorcycle-adventure-ride","tag-basilippo","tag-olive-oil","tag-olive-plantation-tour"],"jetpack_featured_media_url":"https:\/\/exhaustnotes.us\/blog\/wp-content\/uploads\/2023\/05\/20230421_2450-900.jpg","jetpack_sharing_enabled":true,"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/posts\/22491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=22491"}],"version-history":[{"count":10,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/posts\/22491\/revisions"}],"predecessor-version":[{"id":22506,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/posts\/22491\/revisions\/22506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/media\/22498"}],"wp:attachment":[{"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=22491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=22491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/exhaustnotes.us\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=22491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}