Our extra virgin olive oil is the cold-pressed result of the first pressing of the olives, chemical free process that involves only pressure, and produces a natural level of low acidity of less than 1 percent.
Its nutritional and salutary virtues together with our climate, soil, variety of olive (cornicabra) and time of harvest account for the perfect organoleptic properties, flavor, bouquet and color of our oils. Capacity of 25 million kilograms per year.
