Living the present, caring for the future

Our groves are located in Arjonilla, Jaén, in the heart of the Guadalquivir Valley, a land with centuries of olive-growing tradition.

Here we cultivate our olive trees with a clear purpose: to respect the land today so it remains alive tomorrow.

We practice agroecology, an alternative to industrial agriculture that combines traditional knowledge with environmentally respectful practices.

Finca ecológica de olivos de Olvero en Arjonilla, Jaén

Agroecology and commitment

We stand for:

  • Quality over quantity
  • Respect for the soil and natural cycles
  • Care for the social environment that makes our work possible

We hold official organic certification and promote a responsible, circular production model.

We reuse olive by-products, together with manure and olive leaves, to produce our own natural compost, returning to the land what it gives us.

Biodiversidad en el olivar ecológico de Olvero en Arjonilla

Family tradition

We are heirs to a long agricultural tradition passed down from generation to generation.

This knowledge, combined with full control over cultivation and production, allows us to create oils with their own identity, true to their origin.

Patient, honest work, deeply connected to our land.

Tradición familiar en la recolección de aceituna en los olivares de Olvero

From olive to oil, with no shortcuts.

1

Early harvest

At the moment of véraison, using manual harvesting and vibrators, preserving the integrity of the fruit.
2

Cleaning and selection

Sorted by quality and origin. Cleaned before processing.
3

Crushing and malaxation

Crushing on the same day as harvest, followed by gentle malaxation to release the oil without altering its properties.
4

Extraction, centrifugation, decantation, and filtration.

An ecological two-phase system, without added water. Separation through centrifugation, natural decantation, and careful filtration.
5

Storage and bottling

Stored in tanks protected from light, oxygen, and heat. Bottled at the optimal moment.
Llegada de aceitunas a la almazara de Olvero para su limpieza y elaboración
José Luis supervisando la elaboración de aceite en la almazara de Olvero