Olivicola Laur, Maipu

4.3
Take a tour of Olivicola Laur, an olive oil factory containing machines and artifacts relating to the history of olive oil manufacturing. Walk with a guide through the fields, appreciating the 100 year old olive trees, and learning about the different factors that affect the quality of the olives they produce. See antique pressing machines, and discover how the techniques used to produce olive oil in bygone days compares to the modern, centrifuged processes of today. Try some of the many products made at the factory, and pick up a bottle or a punnet to take away with you. Make Olivicola Laur part of your personalized Maipu itinerary using our Maipu trip planner .
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Olivicola Laur Reviews
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4.3
TripAdvisor
  • Excellent experience with olive oil, olives and olive oil to vinegar. Mirasol guide told us in detail the whole process of cultivation, collection and production of olive oil. Extremely recommended to meet.
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  • Very nice visit that shows how olive oils were made back then, and nowadays, the types of olives and olive oil produced. The tasting is quite interesting. Worth knowing.
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  • The Laur produces olive oil and balsamic vinegar. Located in Cruz de Piedra, Maipú district. The guided tour with tasting of olive oil costs 100 pesos. It is possible to meet the olive oil factory, historical objects, hundred year old olive trees. We schedule the visit and scheduled time arrived large groups of tourists, so I didn't prepare for an intimate visit. In the Maipú region are also other companies producing olive oil, less distant.
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Google
  • 100 pesos per person for the tour and tasting. During the tour you get to learn about their basalmic vinegar and olive oil productions. The tasting consists of 5 different olive oil and 3 basalmic vinegar served with bread, olive tapenades, sun dried tomatoes, cheese sauce and olives. Really enjoyed the tour and getting to taste different olive oils and seeing how their favor changes depending on the quality and type of olives used.
  • Interesting tour in the facilities and nice tasting. Not worth 100 ARS though.
  • Good tour in Spanish and English language. English guide was very funny and friendly. Nice tasting of olive oils.
  • Indicate a tour by the olive cultivation LAUR and Acetaia Millan for all who wish to go beyond the traditional wine routes. This is a unique experience for lovers of good cuisine and one of the best visits in Maipú. It is necessary to schedule the olive oil tours Laur (contact is at the end of this story), they run from Monday to Saturday from 10:00 to 18:00 and the value of the tour more tasting the AIR costs $100.00 products (some R $22.00 in 05/2017). The tour begins by Centennial olive trees plantation tour where we learn that the Green and black fruit comes from the same tree (black are mature) and has a capacity to produce about 200 kg of olives each year, which explains the high price of bottles that are required of 8 to 10 kilos of olives to produce a single litre of olive oil. The next step is to know the oil factory, learn how the aphrodisiac Extra Virgin olive oil is produced and how the specific characteristics of the production confer the unique identity of the terroir of Mendoza. The path follows between the old equipment that are no longer in use. The structure is super conserved and remain in great condition. Italian and Danish technologies share space with the presses that came from Spain. Our guide Gabriel Guardia explained with several examples all the method currently is used continuously centrifuged for production of more than 450,000 bottles of olive oil per year. The high quality of olive oil products Laur is partly attributed the harvest of "milk" performed entirely manually, without the use of any type of equipment or machines. After extracted the oil from olives remains in aluminum barrels for the decanting of waste for about 2 and a half months. The next stop was at the factory of Aceto Balsámico Original, opened in 2013 and will have your first production terminated only in 2029. The space was inspired by the Greek temples with each detail carefully executed. Here we have learned the secrets of the history and development of the method produced in Modena in Italy since the middle ages. In 2029 the Acetaia Millan will become the first company to bottle PGI balsamic vinegar in the southern hemisphere. After so much information it is time to head to the store for the tasting of the products which is very free and very well served with homemade breads, olive Pate green and black olives, Sun-dried tomatoes (rehydrated in olive oil Laur), pickled olives, raisins (purple and white) and the best olive oil and balsamic vinegar produced in Argentina. There are so many delicious products, high quality and priced well below the practiced in Brazil that is impossible to resist, we left with several bags for gifting the most dear.
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  • Very bad attention. We went twice to buy and both times the same person answered in very bad way "closed". He is not this the customer.
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