We’ve always been fascinated by olive oil. By the beautiful silvery-green trees, the delicious olives themselves, and the fruity, peppery, healthy oil they produce. We’ve also been curious about the influence this ever important ingredient has on the overall health benefits and life expectancy associated with the Mediterranean diet. And since we moved to Spain, visiting an olive farm and learning about the production process has been at the top of our foodie experience wishlist.
Less than an hour’s drive northwest of Valencia, toward the province of Castellon and then straight inland and up nearly 2,000 feet, is the small pueblo of Viver. Tucked between the Sierra Calderona Mountain Range and San Roque Mountain and crossed by the Palancia river, it’s an agricultural community whose history dates back all the way to the Paleolithic era. And while the town’s roots have always been in agriculture, it wasn’t until 1990 that a collective of farmers and residents formed the Cooperativa de Viver in an effort to produce high quality olive oil, develop a more diverse range of products, and create a more professional operation to achieve greater success for its members who, today, total 500 (Viver’s population is just north of 1,500).
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