A orillas del Guadalquivir
El enclave de nuestros olivares se encuentra en el corazón de la comarca del Alto del Guadalquivir, incluida en el ámbito geográfico denominado La Campiña.
La ausencia de relieve, los suelos fértiles y el clima mediterráneo continental de la zona, han permitido el desarrollo del cultivo del olivar.
Cultivamos diferentes variedades de aceitunas que dan lugar a aceites de variada identidad pero todos ellos de maravillosas cualidades.
A orillas del Guadalquivir
El enclave de nuestros olivares se encuentra en el corazón de la comarca del Alto del Guadalquivir, incluida en el ámbito geográfico denominado La Campiña.
La ausencia de relieve, los suelos fértiles y el clima mediterráneo continental de la zona, han permitido el desarrollo del cultivo del olivar.
Cultivamos diferentes variedades de aceitunas que dan lugar a aceites de variada identidad pero todos ellos de maravillosas cualidades.
FACILITIES
Our olive mill is equipped with state-of-the-art machinery and the most advanced technology on the market. Combined with an innovative digitalization system implementation project that we are currently rolling out will provide our industry with maximum production efficiency, achieving the “CONNECTED 4.0 MILL” level, controlling the complete traceability of all processes and parameters to optimize fruit milling and the quality of the EVOO obtained.
HARVESTING AND TRANSPORT
Our agronomic technical team, together with our mill’s production department, determines the optimal time each year to begin harvesting the fruit from each of our varieties and estates to ensure the highest quality of our OILTOPÍA oils.
WASHING AND CLEANING
Thanks to the proximity of our estates, we receive freshly harvested olives just two hours after picking. Then we begin the production process with a meticulous washing and cleaning system, rinsing the fruit with drink water to remove leaves, dirt, stones, and other field impurities. Ensuring the hygiene and purity of the fruit to be milled, sorted by variety and ripeness under the strictest quality and traceability controls.
OLIVE MILLING
Once cleaned and sorted, the olives undergo the milling process, where they are crushed by mechanical hammers into a uniform paste of skin, pulp, and pit, ready for the next industrial phase.
KNEADING AND CENTRIFUGATION
After milling, the paste is kneaded in a controlled and continuous process to homogenize it and easy the release of oil micro droplets. For our premium OILTOPÍA oils, this process is always done at low temperatures (cold extraction) to preserve all volatile compounds and antioxidants that define the excellent quality of our EVOO. After kneading, the paste undergoes two-phase centrifugation, naturally separating the oil from the vegetable water and solid residues (pomace). This 100% mechanical separation method requires no additives, ensuring a clean, pure EVOO with intact sensory richness—a premium quality natural olive juice.
FILTERING
Before storage, the freshly extracted EVOO undergoes a mechanical filtering process to remove any remaining moisture or solid particles from the extraction process.
STORAGE IN THE CELLAR
Once filtered, the EVOO is transferred to our cellar, where it is stored sorted by variety and quality in stainless steel tanks under controlled temperature conditions (18-20°C) in the absence of light. This ensures the preservation of its organoleptic and nutritional properties for a longer period, with periodic tastings and analyses to ensure the minimum quality required for our OILTOPÍA range until bottling.
BOTTLING
We have a semi-automatic bottling machine that allows us to offer a wide range of formats and packaging according to our customers’ preferences for both our premium OILTOPÍA range and our standard ESTRELLA DE ORO range. Currently, we supply OILTOPÍA in three formats: 100 ml glass bottles, 500 ml glass bottles, and 3-liter cans, available for our four single-varietal oils (Arbequina, Arbosana, Lecciana, and Picual).
FACILITIES
Our olive mill is equipped with state-of-the-art machinery and the most advanced technology on the market. Combined with an innovative digitalization system implementation project that we are currently rolling out will provide our industry with maximum production efficiency, achieving the “CONNECTED 4.0 MILL” level, controlling the complete traceability of all processes and parameters to optimize fruit milling and the quality of the EVOO obtained.
HARVESTING AND TRANSPORT
Our agronomic technical team, together with our mill’s production department, determines the optimal time each year to begin harvesting the fruit from each of our varieties and estates to ensure the highest quality of our OILTOPÍA oils.
WASHING AND CLEANING
Thanks to the proximity of our estates, we receive freshly harvested olives just two hours after picking. Then we begin the production process with a meticulous washing and cleaning system, rinsing the fruit with drink water to remove leaves, dirt, stones, and other field impurities. Ensuring the hygiene and purity of the fruit to be milled, sorted by variety and ripeness under the strictest quality and traceability controls.
OLIVE MILLING
Once cleaned and sorted, the olives undergo the milling process, where they are crushed by mechanical hammers into a uniform paste of skin, pulp, and pit, ready for the next industrial phase.
KNEADING AND CENTRIFUGATION
After milling, the paste is kneaded in a controlled and continuous process to homogenize it and easy the release of oil micro droplets. For our premium OILTOPÍA oils, this process is always done at low temperatures (cold extraction) to preserve all volatile compounds and antioxidants that define the excellent quality of our EVOO. After kneading, the paste undergoes two-phase centrifugation, naturally separating the oil from the vegetable water and solid residues (pomace). This 100% mechanical separation method requires no additives, ensuring a clean, pure EVOO with intact sensory richness—a premium quality natural olive juice.
FILTERING
Before storage, the freshly extracted EVOO undergoes a mechanical filtering process to remove any remaining moisture or solid particles from the extraction process.
STORAGE IN THE CELLAR
Once filtered, the EVOO is transferred to our cellar, where it is stored sorted by variety and quality in stainless steel tanks under controlled temperature conditions (18-20°C) in the absence of light. This ensures the preservation of its organoleptic and nutritional properties for a longer period, with periodic tastings and analyses to ensure the minimum quality required for our OILTOPÍA range until bottling.
BOTTLING
We have a semi-automatic bottling machine that allows us to offer a wide range of formats and packaging according to our customers’ preferences for both our premium OILTOPÍA range and our standard ESTRELLA DE ORO range. Currently, we supply OILTOPÍA in three formats: 100 ml glass bottles, 500 ml glass bottles, and 3-liter cans, available for our four single-varietal oils (Arbequina, Arbosana, Lecciana, and Picual).
SALUDABLEMENTE RICO