spanish olive oilThe process begins in early November, with the color change from olive green to violet at their optimum ripening (veraison), ending in mid-December.


It is done only by mechanical means, thus achieving healthy fruit. Selected with the highest quality assurance and with minimal damage to the fruit.


Selecting the fruit in the field (only collecting the olive tree), transport to the mill is made immediately in bulk, never used sacks. Thus we get that the fruit retains all its qualities and properties intact, not damaged resulting.


In less than 24 hours it is grinded necessary to loosen the oil from the olive plant tissues, the vacuoles release oil droplets contained within them.


The oil manufacturing process has its origin in the collection of olives. 


Manufacturing process


When the olive is in the mill, it is proceed immediately to clean, not washing as usual. All this is done with the most advanced mechanical methods, seeking the least possible damage to the fruit.


A conveyor transports to the “ablentadora” machine, which is responsible for eliminating the possible leaf, stone, earth ..... Olive then passes through the washing machine for cleaning total. And direct them to the mill to be crushed. Through endless, mass is introduced into the mixer.


Here is whipped at low temperature to improve extraction and oil quality. The decanter, is responsible for separating oil from pomace mass. This oil passes to decanters deposits where it is cleaned naturally; as the oil weighs less, goes up while water and impurities are pulled manually with a tap situated in the lower part of the deposit.



Bottled and packaging

The quality of our Extra Virgin Olive Oil, is controlled throughout the production process as described in the previous section, especially before and during the packaging of the oil. The main objective is to get an Extra Virgin Olive Oil of the highest quality, a final product packaging that complies with the maximum guarantees. 


All our products are stored in winery and packaged in "protective atmosphere", a process which replaces the oxygen inside the container by nitrogen, thereby achieving greater stability of the oil.