From the first moment of picking, one of the keys to the excellence of our extra virgin olive oils is choosing the perfect moment to start picking, when the fruit is at its prime. Each year we test different tracts and sections of the orchard to determine in what area and moment we can obtain the finest juices, the departure point for creating a sublime finished product.
The mechanically picked olives are taken to the almazara in a maximum space of three hours. There they are cold-milled, always at a temperature of under 22 degrees, using the most technologically advanced equipment with utmost care.
Once the oil has been separated by natural processes, the new oil is decanted into small drums at our cellar. The oil stands in these stainless steel drums in an inert atmosphere, by way of nitrogen (with no health risk involved), where a constant temperature is maintained through a novel climate-controlled system. The bottling is done strictly on order, in dark bottles that are injected with nitrogen to preserve the oils’ characteristics.
We were the first mill in Spain to receive the ISO 22000 Standard and our oils have the following quality seals: B.R.C., I.F.S., Calidad Certificada de Andalucía and the ISO 9001. Additionally, the classification society Det Norske Veritas (DNV) certified our carbon footprint with our firm’s corresponding commitment to reduce emissions year by year.
Excellence is a habit and working daily with this maxim makes our team increasingly stronger. This is our motivation for choosing the perfect moment, seeking out tiny improvements for each step of the process.
Selecting the land
Within the groves, we select the areas of land where the olives are of the best quality. These areas may vary from year to year.
We select the olives tree by tree and pick them with an inverted umbrella vibrator to protect the fruit from being bruised.
We transport the olives to the almazara press in less than two hours, in small containers.
We use a double grid mill to press our olives, with reduced speed to keep the paste from heating.
Our malaxation process is done in a refrigerated, hermetically sealed unit with no added water, at a temperature of approximately 21 degrees.
Our separation process is done with a vertical centrifuge. We add no water during this process.
This important step for the subsequent preservation of the oil is done with cellulose plates.
We preserve the oil in stainless steel drums in an inert atmosphere (with nitrogen) at a controlled temperature.
We bottle on demand, injecting nitrogen into the bottles to preserve the taste of our oils.