ALL THE TIME
QUALITY
Our main objective is the quality of our products and, therefore, our production line works daily on the orders of our clients, thus being able to have exclusive dedication to each of them.
We have the IFS Quality Protocol (International Food Standard).
INVESTIGATION AND DEVELOPMENT
From harvesting to final product completion, we develop an efficient quality control process. The first step is to stock up on top quality and totally natural raw materials. We analyze its appearance, salinity, pH, caliber, …
Subsequently, and once the product has been packaged, we carry out another more detailed analysis process, with more exhaustive controls to offer the maximum guarantee and quality in all our products.
PRODUCTIVE PROCESS
The olive is the fruit of the olive tree and is taken during the months of September to October, mainly varieties, although part of the crop is harvested in the winter months.
The olive is captured at its optimal seasoning and ripeness to subject it to different and appropriate processing that will give rise to a product ready for consumption.
Our production focuses on two lines of work, one more artisanal , applied to a fresh product, without mechanisms that alter it and available in a wide range of plastic / PET formats, and another line focused on a more mechanized packaging system that It allows us to obtain longer products available in different formats.
Olive harvest
Cooking and Fermentation
Classification and Calibration
Manual or mechanical selection
Storage in cylinders
Quality control in preventive laboratory
Packaging
Storage and logistics
