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.
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.
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.
The exceptional quality of our Extra Virgin Olive Oil, as well as our condiments, make it a gourmet product that is used by chefs like Carme Ruscalleda and Jérôme Quilbeuf and many other high-gastronomy restaurants.
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.
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.