Extra Virgin Olive Oil (EVOO) of the GIL Family
We are located in one of the oldest olive-growing areas in Europe: the mountains of Aragon, more precisely in La Fresneda, a small village where it seems that no time has passed since King Pedro III granted La Fresneda the title of villa in the 13th century. At that time, olive oil had been pressed in the Matarraña region for centuries. Then as now, an art that has been passed down and improved from generation to generation. The Gil family has been working in this tradition since the mill was founded in 1900.
Extraction of EVOO in the Gil mill
When the term "pressed" appears on a bottle of olive oil, it is usually reminiscent of the old days. At that time the oil was obtained with the help of large presses. Nowadays, olive oil is not usually pressed. Modern extraction is carried out with the help of centrifugal force. The advantages of this process are found both in hygiene and in the speed of the process, which is very important for the quality of the extra virgin oil.
The Gil family olive groves
All generations of the Gil family have acquired and planted new olive trees, which has led to the cultivation of more than 6000 of their own trees today. A great number of these trees are very old, being many of them centenarians and some even millenarians. These trees are too large for harvesting machines, so their fruits are harvested by hand. These trees bear fruit with a particularly intense aroma.
Our oils do not have an organic seal, but we do not routinely use pesticides. In years when the olive fruit fly threatens our crop, we are forced to use a product against this pest. Always bearing in mind that these chemicals are only used several months before harvest, which allows sufficient time for these substances to decompose completely before harvest.
a limited offer
The amount of oil extracted each year varies , as does the color, which is always slightly different from the last harvest. It is therefore possible that the Picual and Arbequina varieties will be sold out before the summer, as is the case this year. It is nature that limits supply.
The production of extra virgin olive oil is in many ways similar to the production of a good wine. Crops are influenced by many factors. The climate and especially the amount of rainfall play the main role and determine the amount of harvest. It should be noted, however, that a large quantity of olives does not automatically mean a large quantity of oil. In years with high rainfall, the amount of water in the olives is greater, so flavor and color are less intense than in drier years.
Here you will find our brands Molino del Gil and GIL 1900.
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We grow three varieties of olives for our extra virgin olive oil:
Picual - Arbequina - Empeltre
Picual: for those who appreciate strong flavors in olive oils, they can find in Picual oil the perfect ally (see more...)
Empeltre: it is characterized by a strong yellow color, a tone that probably gives it its name of liquid gold (see more...).
Our own mill in La Fresneda combines tradition and experience of 4 generations with the most modern technology.
The Gil family is the sole owner of the mill since 1900 and currently cultivates around 6000 trees. This autonomy has made its oil one of the most acclaimed over the last 122 years in Aragon. The oil is sold directly to the consumer and gastronomy without intermediaries. Now also available online! (more...)
Here you can follow the evolution of our olive oil from flowering to extraction.
At Molino del Gil we like to show what we do on a daily basis. On our Instagram account you have the opportunity to join us in what we love the most: being in the countryside, with our trees and connected to our land. From the pruning of the trees, the olive blossom, the first fruits to the harvest and the production of the oil: if you are interested in what we do.