Juan Miguel Vega
Oil Master Miller at the associated cooperative Arbequisur (Seville).
His professional career began coinciding with the turn of the century. Without previous experience, the first years were very stressful since he had to combine work and intense technical training from Oleoestepa.
During the campaign, it focuses all its efforts on being in coordination with the field technicians to make forecasts of the quantity and quality of olives that must enter the oil mill for adequate planning. Juan Miguel recognizes that “it is key to know the quality of the fruit in advance for proper classification.”
Outside of the harvesting season, their work focuses on the maintenance and tuning of the existing machinery in the oil mill. “Unlike what it may seem, activity is very intense in these months, essential to have a campaign without scares,” says Juan Miguel.
Although having a healthy olive, along with its proper classification, is key to achieving high-quality extra virgin olive oil, this is in the hands of the farmer. In your hand, cleanliness is the determining factor. “Getting good oils is everyone’s job, as important is the work of the farmer in growing and harvesting healthy fruits at the right time, as is the work of the oil mill masters in achieving optimal extraction of their juice,” confesses the master of the associated cooperative.
He points out that his oil mill, Arbequisur, is special to the extent that it is practically single-varietal. “The Arbequina variety is the protagonist in our mill, which requires extra care since it is a more complicated, unstable and difficult to process olive.”
Their most positive experiences are closely linked to the recognition received in recent years in the form of national and international awards for the quality of the oils produced. Likewise, he recognizes that consumer visits to the oil mill are very comforting since “they allow us to tell and value our work in this sector.”
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