On our way to our first excursion, a wine and olive oil tour, Ibelieved I had a slight understanding of how wine and olive oil is produced; but it is so much more than taking grapes or olives and producing a liquid. Our first stop was the winery which was called Bodegues Eudald Massana Noya. It is located about and hour away outside the city of Barcelona in the Penedès region of Spain. Our tour guide, Albert Massana, explained
to us the process of how they produce their wines and cavas, but what I found more interesting was how they go about the process of producing. Albert said as a winery they choice to produce for their people, meaning they could make much more money through exporting to surrounding countries but they choice not to. The market they sell to is predominately made up of 80 percent of local villages and their residents while they only export 20 percent to big corporations. This was a surprise to me because in the United States, monetary capital is the main reason people create their own business
along with creating a product or service they love. When talking to Albert he made it clear their outlook on their business is backwards; the relationships with their people much more important than turning a profit. He said, “If we do not respect our land and the people we sell to, then we are in the wrong business”, when talking about how why they choice to be an organic farm.
We finished up at the winery with a wine tasting and feeling a little more relaxed we headed over to Ca La Madrona, which is a small family own olive oil mill located about 20 minutes away from the wine vineyard. Once we arrived we were introduced to Antonio who was more than happy to discuss the old and new method of producing olive oil. There was this sense of value in the way both Antonio and Albert talked about their
methods of production with family, community, and ownership displayed all throughout their work. When I questioned Antonio about the reason why he kept the older method though the new method could produce more olive oil in less time; he said the process of producing the
olive the old way is romantic and personal. Being a small olive oil mill he also allowed for the community to use his mill to produce their own olive oil from their own olives. This creates a very strong and person relationship between the Antonio and his community. Unlike the US business culture, where the ‘time is money’ method is very alive; Antonio is more focused on providing quality over quantity.