The Tafona (Olive oil mill) of Can Det

Tomeu and his brother Guillermo Deya look back on a century-old tradition of olive oil production. Their olive oil mill, the Tafona has belonged to the family since 1561. Over the centuries, the small factory has been passed on in the family, as well as the knowledge about the production of this special oil had been handed down. Not much has changed apparently, since apart from the tiles in the Tafona, almost everything is traditional. Only the donkey that used to move the large mill stones has been replaced by a motor and a new machine, a centrifuge, has been purchased. That way, the Deya brothers try to preserve the traditional way of oil production because they know that the oil they produce, in contrast to the product of the modern continuous production, is of a very high quality. "The taste of our oil can not be achieved in the continuous system of production in the factories´ large tanks of steel. The flavour is completely different. Our oil is more sweet and of a different colour. While the industrially produced oil if green, ours has shades of yellow." Quality, for the Deya brothers, lies in the precise and careful production: "Whenever there is a problem, the oil's taste will tell you right away - there's no fiddling in oil production, every inaccuracy becomes evident immediately."