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.
Molturació ràpida i amb garanties
El nostre procés de molturació ràpida amb control exhaustiu de temperatura permet obtenir el preuat suc de les nostres olives, l'Oli d'Oliva Verge Extra (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 ]
The Cooperative recommends the IFS certification for the production and packaging of the OOVE
Last October 30 the cooperative passed the last audit of IFS food quality certification and today (3.12.18) we have received the final certification. It is undoubtedly a new step forward for our company with the efforts of our team, both the technical team and our partners. Note that it is the first mill in Catalonia to obtain the IFS Certification for both oil production and packaging. The IFS Certification is the highest quality standard that exists worldwide in Food. The IFS is applied in all stages from the moment the olives arrive to our mill with the controls of our technicians until the oil is packaged and shipped in our facilities.
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.”