Heart and state of the art
The newly-built olive mill is located on the estate itself and is equipped with state-of-the-art production systems, to reduce production times and thus improve the quality of our product.
It is designed using materials of high hygienic quality, both in its process – as is logical – as well as in its operation, which means that it thoroughly looks after our product.
The product harvested on the estate is subjected to a careful entrance control at the olive mill, handling product volumes in small quantities that never exceed 4,000 kg.
Olives are cleaned, weighed and stored for a brief period of time before being ground.
This is done using equipment with cutting-edge technology that allows us to maintain strict control over our product.
We always use a cold extraction process (below 20ºC), which lasts very little time and only counting on cutting edge machinery. Respect for the raw material is the key and which comes first so as to obtain an Extra Virgin Olive Oil of the highest quality.
Once it is decanted through natural methods, the oil is stored at our cellar where it rests in stainless steel tanks in an inert atmosphere, maintaining a constant temperature through an innovative controlled climate system.
Since one of our group’s values is our consumer, we always maintain control over the quality of the product, carrying out checks on:
The olive; the development, ripening and harvesting of the product are monitored so that it reaches the mill in a perfect state.
The Extra Virgin Olive Oil; monitored and analysed physically and chemically during extraction, storage and finally in the packaging, using our own and external equipment (laboratory certified according to IOC standard and Community Regulation). At the end, it will be possible to do a full check on the traceability of the product.
The olive mill is ISO 9001:2008 and IFS-certified (International Food Standard) at “Higher Level”.