In CORTIJO ALBARRACÍN our main objective is to obtain every year the maximum quality for our product: extra virgin olive oil. To maintain our quality objective, we use all the best resources and techniques in each of the processes of the elaboration of our product.

Harvesting.- The olives flower in the Spring and the fruit develops during the Summer and Autumn.

Bearing in mind that our olives are for extra virgin olive oil production, harvesting takes place during September and October and is done manually to avoid any damage to the fruit.

Transportation to the factory.- The olives are transported to the factory, which is only a few miles away, to continue with the elaboration process.

Washing.- The olives, once in the factory, are separated from the leaves through a ventilation process. Afterwards the fruit is washed with water which guarantees the hygiene of the raw material.

Milling.- Once washed the olives are milled.

Olive Oil Production.- The olive oil is obtained through a process where the fruit is shacked, pressed, filtered and then centrifuged separating the oil from the water residues.

Storage.- The olive oil obtained is store in stainless steel tanks which are also in the factory, leaving the product ready for bottling. The whole elaboration process, which lasts 24 hours, is done exclusively with mechanical procedures, with the highest hygiene controls obtaining a natural high quality product.