Homegrown production and excellent quality control.
The process of obtaining the olive oil “Olivares de Barahonda” consists of several stages that begin with the harvesting of olives and end with the final packaging of the product. The quality of the olive oil obtained is most important; therefore our development process focuses solely on the excellence of the final product.
Consequently, we control the entire production process of olive oil, making sure that the fruit reaches the olive press totally compact and healthy, and grinding each olive variety separately.
Additionally to the above, our product is obtained through one first and only cold temperature extraction, which means that the oil is obtained at low temperature to preserve all its organoleptic properties (smell, taste, color and texture), and once the oil-juice is extracted from the olives, the surplus paste is discarded entirely, so it is not possible to re-pass them through all the machinery for a second oil extraction.
Thus, the extra virgin olive oil Olivares de Barahonda:
- It retains all its vitamins and provides the body with elements such as fatty acids.
- Contributes to good intestinal functioning as it acts as a tonic for the mucous layer of the intestine, it helps to combat a long list of diseases, is a potent natural antioxidant and a natural protector of the fats against oxidation.
- It has a high contents of polyphenols, which are primarily responsible for the antioxidant properties of the olive oil and therefore are protective substances against diseases caused by oxidative damage (cancer, heart disease, strokes, etc.).
- They are used successfully to fulfill therapeutic functions, either in treatments where olive oil is applied externally or consumed with treatments with the appropriate doses.
In other words, control of the production process allow us to produce a very high quality olive oil, without preservatives or additives, this at the same time, help us to preserve and maintain the organoleptic properties that otherwise if we did not control the development of our product, such properties could be altered, damaged or deleted.
We also control the storage process of our olive oil to ensure that the final product is kept in perfect conditions. And this is achieved with the adequate storage in stainless steel tanks, which retain all the properties of the olive oil in a cellar correctly thermally isolated from the daylight and weather conditions, which allows the product to remain stable and in perfect conditions during the necessary time until the delivery to the consumer.
Finally, we have to emphasize that all the packaging and labeling of the final product also takes place in our olive mill, with latest technology and machinery that allows us to deliver to the final consumer our olive oil with the necessary guarantees in respect to its proper conservation and condition.
OUR PROCESS
The process of obtaining the oil “Olivares de Barahonda”, begin with the olive harvest and end in the final packaging of the product. The quality of the olive oil obtained is the most important, therefore our development process focuses solely on the excellence of the final product.
HARVEST
MOLTURATION
STORAGE
PACKING
1We chose the optimum maturation time of the olive for its harvesting, and we carry out an early and staggered harvest for each variety which we transfer to our own oil mill a few meters from the olive trees.
2We take care that the fruit arrives at the whole and healthy mill, and grind each olive variety separately. Our product is obtained through the first and only cold temperature extraction.
3Control of the oil storage process to guarantee the final product, with adequate storage in stainless steel tanks, which retain all the properties of the olive oil.
4The packaging and labeling of the final product is carried out in our mill, with machinery of last technology that allows us to take to the final consumer our olive oil with the necessary guarantees for its good state of conservation.
