The craft of cold extraction.
24,000 m² of facilities where every olive is transformed into extra virgin olive oil. No rush, no shortcuts, respecting the temperature of the fruit.
Six steps, one obsession.
Harvest
Olives picked at their optimal ripeness and taken to the mill promptly to preserve their aromas.
October — February
Washing
The fruit is cleaned to remove leaves, twigs and soil before milling.
Before milling
Crushing
The olives are ground into a smooth paste, with no heat or solvents.
No heat, no solvents
Cold extraction
Malaxation and oil separation below 27 ºC, preserving aromas and polyphenols.
27 ºC max.
Decanting
The oil rests and settles in stainless steel tanks before bottling.
Stainless steel
Bottling
Filled with batch traceability, from grove to bottle.
Batch traceabilityHarvest
Olives picked at their optimal ripeness and taken to the mill promptly to preserve their aromas.
October — February
Washing
The fruit is cleaned to remove leaves, twigs and soil before milling.
Before millingCrushing
The olives are ground into a smooth paste, with no heat or solvents.
No heat, no solventsCold extraction
Malaxation and oil separation below 27 ºC, preserving aromas and polyphenols.
27 ºC max.Decanting
The oil rests and settles in stainless steel tanks before bottling.
Stainless steelBottling
Filled with batch traceability, from grove to bottle.
Batch traceabilityWe work with a selection of varieties.
These are the main varieties we combine to create our oils, seeking in each batch the balance and sensory profile that defines them
Picual
“Robust, peppery and bitter. High stability and rich polyphenols — the structural backbone of our oil.”
Arbequina
“Smooth and sweet, with notes of apple and fresh almond. Adds delicacy and aroma.”
Hojiblanca
“Balance between sweetness and an elegant peppery finish. The one that brings harmony to the blend.”
of facilities dedicated to one single thing: making the best possible oil from the Córdoba countryside.