THE ESSENCE OF THE MEDITERRANEAN
The land's treasures
With olive trees and ancient traditions, caressed by the mistral breeze, sun-drenched and watered with rain in the Mediterranean climate, we combine the legacy of our ancestors with the latest technologies to produce an extra virgin olive oil with a unique quality and flavour.
INNOVATION, TECHNOLOGY AND TRADITION
The best olives, freshly harvested
We make a careful selection of olives harvested the day that our olive growers bring them to the mill, always at their optimum point of maturity. So the time between when the olives are picked and when the oil is bought is as short as possible.
Fast and guaranteed filtration
Our rapid filtration process with exhaustive temperature control allows you to obtain the precious juice of our olives, Extra Virgin Olive Oil(OOVE).
The most precious oil
The first oil pressed from Arbequina olives, 'oli del raig' is fresh and intense. It’s great for dipping bread in. The oil is then filtered to obtain an oil with the highest quality and long-lasting properties.
Maximum food safety
Throughout the process our production system includes controls to ensure that each bottle contains an excellent product with maximum guarantees.
Committed to excellence
We work in sanitary conditions in accordance with the best quality standards to ensure that the oil remains just how it is when it first leaves the mill.
Unique products, exclusive design
We work with the graphic design studio Debonatinta, who have won international design awards.
Own brands and distribution
Our machinery allows us to create different products from our Mestral, Aragem and Masos brands and customize distribution brands.
The temperature of our storage system is regulated to keep the products in an optimum state. Our stock is controlled so customers can buy extra virgin olive oil of excellent quality with ease.
GREAT TASTE AWARDS
AWARDED WITH 3 STARS
[ 2016 ]
Medaille des produïts des cultures d’exception
[ 2007 | 2010 | 2012 | 2013 | 2014 ]
LOS ANGELES COUNTY FAIR
[ 2006 | 2010 | 2012 ]
[ 1997 | 2001 ]
SPANISH OLIVE PRODUCER TOWNS ASSOCIATION
and Best mill
[ 2006 ]
El pasado 24 de diciembre, el Consejo Rector, encabezado por el presidente, Pau Serra, y los trabajadores de la Cooperativa Agrícola de Cambrils, dimos un emotivo homenaje a la trabajadora Milagros Solís Rodríguez después de 41 años de servicio a la empresa.
El presidente destacó su profesionalidad y dedicación en todos estos años a la Cooperativa, donde ha desarrollado su tarea, primero en la central hortofrutícola i, posteriormente, en los servicios generales y en la almazara. Milagros ha sido un ejemplo para todos los trabajadores y compañeros.
Living from the earth, living on the land
The farmers of today drink from the experience of their predecessors and continue to work this fertile land in a privileged environment.
Mediterranean crop. Ancestral landscape
The olive tree is part of the Mediterranean landscape. Its adaptation to its environment has turned it into an emblematic tree.
Olive farming: tradition and innovation
The cooperative collects the work of about three hundred farmers who join efforts to obtain a better product and a higher yield. Despite the automation of this field, in traditional farms we continue combing olive trees by hand.
From the ground sheet to the mill
Lay out the ground sheet, comb all the branches for olives, gather up the ground sheets, tip the olives into the tractor, and off to the mill.
Children of the Earth
Our olive farmers continue to cultivate olive trees that their grandparents and great grandparents tool care of, who have seen their children, grandchildren and great-grandchildren grow up. A centuries-old tradition rooted in the land.
From the good, the best
We choose the best harvest time to obtain the best oil, always depending on the mistral wind; until that unforgettable moment when we have our first taste of the new oil on bread.
Pau Serra Pagès
“Working the land is loving the land; it is a life experience.”