In olive oil, we have the pure and nutritious food that is a key feature of the Mediterranean diet,
classified by UNESCO as Intangible Cultural Heritage of Humanity since 2013. We believe in its philosophy: living in community and sharing meals prepared with local and seasonal food, prepared according to each place's own recipes. It is a healthy and balanced way of living and a sustainable way of preparing for the future.
And because we know olive oil like the back of our hands, we can share some of its benefits: it is mostly composed of healthy monounsaturated fats (up to 83%) and is rich in natural antioxidants that are key to its heat resistance. This makes the cognitive, anti-carcinogenic, digestive, and cardiovascular benefits clear, not to mention improved bone and joint health, modulation of the immune system and skin protection.
Olive oil, therefore, has a huge impact on the food of the future, especially the highest quality olive oil, such as extra virgin olive oil. After all, it is caring for the health of all of us.
Prevention and foresight are the keys to a good olive oil. That is why we treat the olive trees and carefully select their fruits in order to ensure the quality of the olives we select. These are then ground and crushed, releasing the oil contained in their plant tissues. The resulting paste is then pressed and decanted to obtain the desired virgin and extra virgin olive oils.
To sell good food, we have to have a stock of good raw materials. All the oils we buy are tested beforehand and the samples compared with the batches we receive at the factory. The oils resulting from this process are then classified according to legal standards and type of taste and aroma.
This phase is essential for virgin and extra virgin olive oils. It is here that each product is categorised according to its desired characteristics, verified in various technical taste and aroma tests, a panel of tasters rigorously assessing the oils obtained. Afterwards, some olive oils are also filtered, giving rise to a clean, clear and shiny oil.
This is the process by which olive oils that do not fall into the virgin or extra virgin categories are treated. These are consumed in specific markets, after being neutralised and deodorised, leaving them with a smoother taste and colour. They are then combined with virgin or extra virgin olive oils to create what is legally called "Olive Oil-Type". We are proud to be able to attest to its quality.
When we think about packaging, we also have future sustainability in mind. We know we reap what we sow and that is why we seek to offer various materials and packaging capacities: in PET, HDPE, glass and tin, with capacities ranging from 20 ml to 5L, we always look to gauge our impact and improve our contribution. Final packaging in cardboard boxes brings our olive oil to thousands of homes and millions of people.