At OIivar del Valle olives are collected both manually and mechanically, fully respecting the trees.  The olives are immediately taken to the pressing facility where they are carefully washed.

The speed of this process, together with extraction at low temperatures, gives fruity oils with very low acidity and a high degree of vitamins and polyphenols; olive oils which ensure great organoleptic properties and offer the best guarantee for good nutrition and health.

Encouraged by the exceptional quality of olive oils obtained from the variety of trees grown at Olivar del Valle we decided to build our own modern pressing facility.  We undertook this project in 2002-2003.  The harvest of the 2003-2004 season allowed us to offer the first fruits of our own production.

The following technical aspects of our production guarantee the quality of our products:

- Modern equipment for the cleaning and washing of the olives.

- Storage of the olives in small compartments to ensure that the olives are not damages by their own weight.

- Pressing of the olives on the same day as picking.

- A longer  than usual ‘beating’of the paste obtained following the pressing to facilitate the production of the oil at the lowest possible temperature. Increasing the length of time the olive paste is ‘beaten’ allows the oil to completely absorb the properties of the olives’ skin.

- Constant temperature control during the entire process by keeping it at all times below 27˚C.

- After decanting in stainless steel containers, the olive oil is stored in a modern, temperature-controlled facility, which guarantees the maximum stability of our oil.

- Our pressing facility is equipped with a cold room where the oil, once bottled, is stored, thus ensuring the same taste and freshness to the consumer.