In the loaded van, a fragrance of red fruits fills the driver's cabin. A 20-minute drive brings us to the village of Orgiva, where an organic olive mill was established about 30 years ago, founded by enthusiasts & connoisseurs, and is still run with love.

Our multicolored olives are carefully inspected and rinsed at the mill. They will then be crushed and mixed for more than an hour to obtain a "pure fruit juice". Olive oil is indeed one of the few, if not the only, edible oil that is not obtained by refining and adding chemical substances. Rather, it is only achieved by mechanical processes. This operation takes place at a temperature of 22°C, well below the threshold of 27°C which guarantees "cold pressing". In this way, we preserve all the vitamins and elements that define the characteristic taste and aroma of the Picual variety.

The olive paste is then decanted, sieved and centrifuged. The pomace – that is to say, the pulp –, the skin and the fragments of pits will be used as fertilizer for the olive trees and as fuel to power the mill. Nothing is lost, everything is recycled.

The hard work after a full year is finally paying off. Our liquid gold is now ready. We are already savoring the notes of hazelnut and freshly cut grass, with a hint of acidity and spiciness. Cold-pressed extra virgin olive oil at 22°C can now be enjoyed with a small piece of bread.

RICH IN MONOUNSATURATED FATS
Substituting saturated with unsaturated fats in the diet contributes to maintaining normal blood cholesterol levels. Our Extra Virgin Olive Oil 22°'s high content of monounsaturated fatty acids compared to polyunsaturated ones makes it more stable during cooking.

HIGH VITAMIN E CONTENT
Vitamin E contributes to protecting cells from oxidative stress. We guarantee at least 17,2mg of vitamin E in 100g of our Extra Virgin Olive Oil 22°, which is above the recommended daily intake.

OLIVE OIL POLYPHENOLS
Olive oil polyphenols contribute to protecting blood lipids from oxidative stress. The bitter, spicy flavor of our  Extra Virgin Olive Oil 22°comes from the presence of special antioxidants called “olive oil polyphenols”.

All year round the wild boars plow the ground at the foot of the olive trees in search of food while the ibexes graze on the climbing plants and the lowest branches. Both produce additional fertilizer dispersed naturally throughout the olive grove. With the aerated soil, the water penetrates more easily into the clay-limestone soil.

The numerous birds limit the population of parasitic insects. In winter, song thrushes, among others, enjoy the mild temperatures in Andalusia before migrating east. In spring, the rufous-tailed scrub robin build their nests in the olives trees.

We prune the trees at the beginning of winter after the harvest to protect them naturally from outside influences and so that in spring the wind can roar between the branches and carry the pollen from one tree to another.

We let the plants such as barley, alfalfa and clover, growing under the olive trees until the end of Spring. That "green cover" keeps the soil nice and moist and slows soil erosion. Cut, these plant parts are then added to compost, pruned olive tree branches and local manure from neighboring goats. This purely natural fertilizer is rich in nitrogen, carbon, phosphorus, cellulose and potassium - a complete menu for our olive trees.