2. Olive Harvest

Manzanilla Cacereña is directly collected from olive tree at perfect state of ripeness by hand ("ordeño") and mechanical means in order to olive is not damaged and resulting extra virgin olive oil is excellent quality.

3. Transport

Olives are moved on plastic crates or in bulk with the best hygienic and sanitary conditions following the law.

4. Reception

First visual inspection of Manzanilla Cacereña olives is done by technicians. They clasify the olives according to quality and state of ripeness.

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5. Manufacturing

All phases  of the manufacturing process is exhaustively controlled by our olive oil master miller, having an effect on the excellent quality of our EVOOs.

• Milling: Manzanilla Cacereña olives are ground in our mill with double sieve after few hours from collection.
• Beating: olive paste is mixed at temperatura lower than 27 degrees (cold extraction) in our mixers with independent departments that allow differencing qualities and characteristics of our extra virgin olive oils.
• Decantation: separation process is done by means of two-cycle decanter what allow to use less water.
• Centrifugal process: it is done by our cutting-edge vertical centrifuges which not use added water.

6. Storage

Conservation of our extra virgin olive oil 100% Manzanilla Cacereña olives is done on stain steel tanks with controlled temperature in our warehouse.

7. Bottling

Two bottling lines are able to fill a wide range of formats and sizes, as plastic as glass.

The main ingredient of the Mediterranean Diet.

 

EXTRA VIRIN OLIVE OIL WITH PROTECTED DESIGNATION OF ORIGIN 'GATA-HURDES'