The story of olive oil: from Andalusia to the Czech Republic

Olive oil is an indispensable part of countless households worldwide. But it does more than just satisfy the taste buds of millions. Do you know what goes into olive oil production and how it has managed to connect two people, two cultures, and two countries? Škoda Storyboard brings you one such inspiring story.

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"An olive tree takes fifteen years to reach full fruit production. I know that trees I plant today are for the next generation," says Carlos Lozano, whose family has dedicated their lives to olive farming and trading. Carlos and his two brothers own olive groves in the Sierra de Segura mountains in the Jaén province of southern Spain. But that is only half of his olive oil story. Carlos and his family also import this oil across half of Europe to the Czech Republic, the birthplace of his wife, Eva, and their current home.

Every part of the world has its characteristic foods. Spain is renowned not only for its cured ham and delicious paella but also for its olive oil. Locals say that the highest quality olive oil comes from Andalusia, where olive groves bask in intense sunlight. Farms are often passed down from father to son, and the traditional olive processing method has remained unchanged for generations.

Škoda Kodiaq on a tour of the olive groves.

"In Spain, olive oil is a household staple. When I visited Eva in the Czech Republic during the summer while studying twenty years ago, I realized that this was not the case here at all. Olive oil was very expensive and did not taste good at all," Carlos Lozano recalls the beginnings of his entrepreneurial journey. He started bringing olive oil for himself and his family, but soon, the idea of selling quality olive oil in the Czech market took shape. "The push to start a business came from my sister Lída, who suggested selling the oil at farmers' markets in the Czech Republic," adds Carlos's wife, Eva Lozano Červenková.

The Magical 27 °C

Although Carlos now lives with his family in the Czech Republic near Prague, part of his heart remains in Spain. The Andalusian farm produces enough olives annually to make more than 300,000 litres of the finest quality extra virgin olive oil. "The pressing temperature does not exceed 27°C," Carlos reveals one of the secrets of high-quality olive oil production.

The farm currently produces extra virgin olive oil from two varieties – the robust Picual and the milder Arbequina. These are among the most popular varieties, with about one-third of the world's olive oil production coming from Picual olives. However, among the vast array of olive varieties, they are just drops in the olive sea, as there are over 1,300 varieties of olives worldwide.

The largest olive trees can be 1000 years old.

Not all olives are suitable for oil production; some are used as ingredients in meals or as side dishes. When it comes to oil, the highest quality is extra virgin, distinguished by its gentle olive processing and low acidity. In olive oil, acidity does not refer to sourness but rather the level of free fatty acids, which are a rich energy source. Virgin olive oil has slightly lower quality due to higher acidity levels but is also cold pressed.

There are also non-virgin oils, created by re-pressing the remnants from virgin oil production, and refined oils, which lose most of their health benefits due to high processing temperatures. These oils are not ideal for cooking as they lack the characteristic rich taste due to the thermal processing.

Food, good company, and longevity

Carlos and Eva brought more than just olive oil to the Czech Republic – they also brought a philosophy. "Sharing meals is the foundation of good relationships in families and among friends. It's not something we just quickly eat and then rush back to work," Carlos emphasizes. "Eating together with our loved ones is an important social activity, and it's no secret that a plant-based diet enjoyed in good company can contribute to longevity."

Olive oil is considered the uncrowned king of cold dishes, with numerous health benefits. A staple of the Mediterranean diet, it is packed with antioxidants, fights inflammation, contains vitamins E and K, and is an excellent source of healthy fats. In Mediterranean households, it is also used for cooking. However, it is essential to handle it with care and avoid exposing it to excessively high temperatures. That is why olive oil is not used for high heat frying but rather for slow confiting at lower temperatures. Generally, mild olive oil loses its flavour as the temperature rises. For cooking, it is better to use stronger varieties like Picual, which retain their taste even under heat.

The family journey to olives

The Lozano Červenka family business was born not only from a love of olive oil and good food but primarily from the love between two people. Eva Červenková met Carlos Lozano while studying Spanish in Madrid, and their love blossomed into a marriage and family. Carlos initially worked in construction, but the financial crisis in the industry led him to a crossroads. He decided to follow his dream and traded bricks and concrete for the olive groves he knew from childhood.

The couple purchased part of an Andalusian grove, and over time, Carlos's brothers and Eva’s sister Lída joined them. It was Lída who provided the crucial impulse to start importing and selling olive oil in the Czech Republic’s farmers' markets. At that time, both sisters were on maternity leave. "Our first supply car was my Škoda Fabia (a red first-generation hatchback, editor’s note). It was my first car; I folded the seats down and used it to transport goods to the markets," Eva fondly recalls the beginnings of their family business.

The family business Lozano Červenka was founded not only out of love for olive oil and good food, but above all out of the love of two people.

Olives and Škoda Auto

Even the Škoda brand has an unexpected connection to olives. The Škoda Enyaq can be equipped with the sustainable ecoSuite interior, featuring seats and other elements upholstered in leather that would otherwise be discarded as meat industry waste. Instead of being sent to landfills, this leather is tanned using olive leaf extracts, which would otherwise be burned. This tanning process eliminates the need for harmful chemicals in leather treatment. Additionally, the Enyaq can be ordered in a unique metallic Olive Green colour, which thrives in the sunlight.