Our oil comes from the olive groves of the northern cultivated area of Jaen. They are oils from the picual variety, which tend to have greenish and green-yellowish shades. Their aroma is usually defined as fruity, fresh and fragrant and on tasting, a slight bitterness predominates, with an intense flavour of the olive itself, leaving an exquisite taste in the mouth. They are resistant to oxidation, and this guarantees a greater stability and longer conservation, which makes them different from other oils.
        The olive oil is obtained in the following step:

6. Storage:
    The oil thus obtained is taken to some olive-oil presses where it decants and it is then stored in the cellar in stainless steel tanks. The cellar should have a temperature of about 18º C and be insulated from external elements.

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1. Harvesting the fruit:
    Once the olives, or fruit are ripes, they can be picked by hand, beaten from the trees with long poles, or using mechanical tree shaking methods.
Olives that come from the ground have to be harvested separately from those that come from the tree, as they to be transported separately.
2. Transport to the oil mill:
    After the olives from the ground have been separated from those from the tree, they ara transported to the oil mill, taking precautions to avoid breaking the skin during transport, as this would lead to be beginning of fermentation of the fruit.
 3. Whasing the fruit:
       The olives are taken by a conveyor belt to a ventilation area where the leaves and earth they may have are separated by an air current. Afterward, they are washed with drinking water to then be graded.
       The olives are stored in different hoppers in accordance with the grading made by the head of the oil mill, which depends on were they from and their quality.
4. Grinding:
    Grinding consist of crushing the until a paste is formed, which is then beaten in some thermal mixers.
 5. Oil Extraction:
     Extraction consist of separating the solid and liquid phases using the ecological or two-phase system. The mixed olive paste is passed though a horizontal centrifuge or decanter where solids are separated from the oily liquid. The latter is the passed through a vertical centrifuge where the olive oil is separated from the fruit vegetable oil.
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