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Extra Virgin Olive Oil

Our olive oils

 

Our main goal is to maximize the value of the product in “Jaén par excellence”, the OLIVE OIL. From 1954, the year in which the oil mill was founded, up to now, we have been working in order to offer our clients a top quality as well as healthy and natural product. Our extra virgin olive oil is the result of exhaustive control of the production process which starts with the careful growing of the olive groves.

 

The process:

 

Harvesting

 

 

    1. The fruit must be in the optimum ripeness, when the olives’ colour startschanging from green to purple. It is a critical moment which has a direct influence on the oil quality.

 

    1. Mechanical harvesters shake the whole tree from the trunk. Hand poles or hand-held vibrators are used in order to help the olives fall down. All around the olive tree, some nets are placed to collect the olives. In some slopes areas, in traditional groves, the harvest is totally by hand.

 

    1. Olives are transported to the mill in less than 24 hours.

 

 

Washing and sampling

 

 

    1. Remaining leaves, branches or other impurities are removed.

 

    1. Washed olives are stored in hoppers.

 

    1. Every consignment is visually verified at the mill and, later, it is analyzed in the laboratory so that all physical and chemical parameters are checked to be within the established limits.

 

 

Grinding

 

 

    1. Olives go through stainless steel grates which grind them up to make the later oil extraction easier.

 

    1. Olive pits or orujillo are separated. Afterwards, they will be used to feed stove heaters.

 

 

Malaxation

 

The olive paste is beaten. This process contributes to the oil drops coalescence. In this stage, it is important to control:

 

 

    1. Temperature: 25ºC maximum

 

    1. Water addition

 

 

Horizontal Centrifugation: olive oil extraction

 

Separation of the oil and alpeorujo(crushed olive pulp, vegetation water and skin). Alpeorujo, which is considered a by-product, is taken to the extractor to be properly treated.

 

Vertical Centrifugation: decanting

 

Possible remaining impurities are removed. Controlled addition of water (temperature and volume). This water is later recovered in accumulation ponds and reused to irrigate the olive groves (watering and fertilization).

 

Storing

 

Olive oil is stored, classified according to quality, in stainless steel deposits in our climatised cellar. Here olive oil undergoes a natural decantation process.

 

Filtering

 

Before bottling, oils are filtered to remove any suspended particles and to give a bright and clean aspect. This process ensures a better conservation. Those oils which are not filtered are named as “en rama”.

 

Bottling

 

In our bottling plant, olive oil is bottled in the different formats available. This is the last stage, carried out under strict quality controls, before putting the product at our customers’ disposal.

 

Olive oils