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THE PROCESS

Ours is an extraordinarily healthy oil like few others, full of natural properties, aromas and nuances whose character has its origin in the processes that we apply in our olive grove and in our oil mill, both certified as organic by the competent Administration that we show in images.

In the procurement processes we apply the principle of minimum intervention, which is to respect and deliver the product as nature delivers it to us.

In the olive grove: we do not use synthetic chemicals for the soil or for trees. As nutrients we use organic and mineral products. We combat pests with the massive use of traps with sexual attractants and with the release of enemies of pests and profusion of plant and animal biodiversity that generates a healthier microclimate and woodland strength.

At the oil mill: to obtain quality oil, first quality olives. The harvest is early, olives in "envero", when the quality of the olives is higher, we grind in 24 hours from the harvest and cold and natural decanting to respect the principle of minimum intervention.

The result: Due to its origin it is an organic olive oil accredited by the Administration. It is extra virgin accredited by physical chemical tests and by organoleptic tests that are determined by the documents that we show.

The profile: Balanced, fruity, light bitter, light spicy and balanced oil. Median of defects 0.00, Median of fruitiness 4.0, Median of bitterness 2.2, median of spicy 3.0.

The variety: Picual, from which the most stable oil is obtained due to its high oleic acid content, which guarantees the highest resistance to rancidity.

 

 

 

Our activity is to obtain an extraordinary, and nothing common, product that we offer to our clients. For this we do not bet on quantity or price, but on quality.

We are targeting consumers who have as a priority the consumption of healthy and wholesome products with minimal intervention, and who put health as a priority.

Our oil is made with olives from our organic olive grove exclusively. In the care of it, no synthetic chemicals are used, so neither the soil nor the woodland nor the fruit contains remains of this nature. The products used, both for fertilizing and for plant health, are of mineral and organic origin.

We harvest early, between October and November, when the olive has more healthy properties. We do not collect olives from the ground, only in flight, that is, they hang from the tree.

In the mill the minimum intervention principle is applied, which consists of grinding within 24 hours from harvest, beating without exceeding 27º temperature, pressing (not spinning), separating the oil from the vegetable water and, in 6 hours maximum, to the final steel tanks for long decanting; without more artifice.

The quality of our oil is controlled by the Council of Ecological Agriculture of the Region of Murcia, both in the olive grove and in the mill. Regarding its Extra Virgin category, it is determined by the result of the organoleptic test carried out by the Letter Panel and the result of the corresponding Physical-Chemical Analysis Bulletin, both carried out by the Official Agro-Food Laboratory of Granada, documents that are shown in pictures of our product.