
From the famatina valley
to your table
Our EXTRA
VIRGIN quality
We use state-of-the-art technology that allows us to reduce time between the harvest and the oil extraction. The fruit is processed within 7 hours of harvesting. This guarantees that the oil maintains its organoleptic properties, antioxidants and an acidity level below 0.35%
We achieve this acidity level thanks to:
- A 100% mechanical harvesting.
- A large milling capacity.
- A production plant integrated to our olive farm.
Gluten-free certified goods are suitable for celiacs.
Kosher goods are those prepared according to the Jewish dietary standards, which are permitted for consumption.
Hazard Analysis Critical Control Point (HACCP) is a science-based system that identifies specific measures to ensure food safety.
KNOW OUR PRODCUTION. STEP BY STEP
TAKING CARE
OF
OUR TREES
We carry out an annual selective pruning, to facilitate aeration and light entering the tree tops. This practice increases production rates in the long term and keeps the olive trees and their fruit healthy and in perfect condition.
MECHANICAL
HARVESTING
Mechanical harvesting avoids the harvesting of fruits in bad condition and the contact of the fruit with man. We apply two types of technologies: over- the- row and side by side harvesters, both with automatic fruit collection.
WASHING,
MILLING
AND CHURNING
Before the olives enter the mill, they are washed and then crushed to form a paste. Next, this paste goes through the churning stage in a closed environment to avoid oxidation. Here is where the natural separation of the oil begins.
EXTRACTION
From the churning stage the paste moves to a horizontal decanter, which rotates at high revolutions through centrifugal forces, resulting in a separation of phases of different densities. The oil, water and solid compounds are separated, preventing the water inside the fruit from taking the antioxidants, which are beneficial to our health, with it.
DECANTING,
FILTERING
AND
STORAGE.
The oil obtained goes through a second centrifugal machine and then it is taken to stainless steel tanks, where any remaining solids are decanted. In order to maintain the oil´s integrity until bottling, it is filtered and stored in a controlled atmosphere with nitrogen in tanks located in a refrigerated chamber.
PACKAGING
It is a mechanical process carried out in a controlled atmosphere to preserve the organoleptic and qualitative features of the extra virgin olive oil.
Our
diference
Our extra virgin olive oil is made from the first milling of the olives, and during this process they are heated at a low temperature. This is usually called “first cold pressed”.


We produce and bottled our olive oil in an industrial plant integrated into our farm to prevent its oxidation and deterioration. This ensures quality and food safety.
We carry out laboratory tests to ensure that all of our olive oils are free of agrochemicals.

THE VARIETALS OF OUR FARM
AOVE FAQS
TO KNOW A LITTLE BIT MORE, HERE GO SOME INTERESTING FACTS.