Each of the previously mentioned aspects influences the product’s quality in the following way:

• • EXPERIENCE IN PRODUCTION: obtaining healthy fruits harvested at the optimal moment of ripeness;

• • OUR MASTER MILLER’S KNOW-HOW: the milling must be carried out following the guidelines and secrets passed down by our ancestors. The ritual upon the arrival of the olives ranges from visual inspection to the sense of smell and touch of the freshly arrived olives. This ensures the freshness and quality of the harvested fruits.

• • CONTROL OF THE COMPLETE PRODUCTION PROCESS: control of all quality parameters throughout the process: source farms, condition of the received olives, water quality, grinding temperatures, grinding time, … In this way, it allows for complete TRACEABILITY of the oil, a vital aspect for consumer food safety. The entire production process is under the control of the Andalusian Committee for Ecological Agriculture (CA.A.E.), a member of IFOAM.

• • ORGANOLAPTIC CHARACTERISTICS: thanks to the exhaustive separation by quality from the reception of the olives, our warehouse holds oils from various varieties: Pajarera, Picuda, Hojiblanca, Picual, Arbequina, and others. Each one adds a beneficial characteristic to the oil, such as the Pajarera bringing aroma and sweetness, the Picuda adding some spiciness, the Picual its stability, the Hojiblanca its sweetness, and the Arbequina its fruitiness. This way, when making a blend that suits the specific tastes of a particular market, we have more possibilities of offering our customers the right product.

• • PRODUCT PRESENTATION: as a complement to our careful extraction and selection process, the presentation of our oil has also been meticulously chosen to reach the most selective and demanding markets. With the new re-styling done in 2019, we have managed to maintain our traditional look with a touch of modernity that characterizes us and has led us to win several design awards.