Olive oil

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If you wish, you can download a PDF with the technical data sheet of this product.

Olisierra Brochure.

Extra Virgin Oil Catalogue

Gourmet Section

Our product

Respect for the environment, care for the farms and fidelity to their profession, the olive tree gives us a virgin oil with special connotations, pride of all the members of the company.

Our oil is the natural juice obtained by simple physical pressure of olives of the best quality.

The company offers the market a variety of competitive products, in order to meet the needs of the market.

Olive Oil References

1- Extra virgin olive oil gourmet special edition. Cristral container (500 ml).
2- Gourmet extra virgin olive oil. Cristral container (500 ml and 250 ml).
3- Ecological organic olive extra virgin olive oil. Glass container (500 ml).
4- Extra virgin olive oil. Glass and pet container
5- Virgin olive oil. Pet container
6 – Pomace oil. Pet container



The quality of our oil

Olive oilOur oil is the natural juice obtained by simple physical pressure of olives of the best quality.

The scientific evidence shows that, for its excellent properties, its consumption is recommended for good health when it has beneficial and protective effects in different parts of the body.

Natural product 100%, which is obtained from the milling of the olive, mainly of the Picual variety, treating correctly as a fruit in all its production process, starting with the care, attention, care and care of the olive trees, continuing through the harvest at the right moment of maturity of the olive, separated and classified according to qualities, following with the daily grinding and the adequate storage of the correctly classified oil and ending with its packaging and distribution, all this within a maximum hygiene essential.

From the sensorial point of view, they are oils with a very marked personality (Picual and Picudo blend), with a high fruity olive, aromatic ones, with green connotations, wood and bitter and pleasant touch of Sharp that are attenuated with the maturation, being in the mouth and intense around.

Emphasize that the company is aware of the entire process of developing the product: its culture, production, through manufacturing and packaging for the direct marketing of our products to the consumer, by placing them on the market; ensure with this being a company that includes the cycle of achievement of the product, the cycle that includes the culture, manufacture and marketing of the product.

For all this, faithful to the principle of continuous improvement and in order to ensure the quality of our products and services and at the same time to carry out our commitment to the environment, this cooperative has implemented the following integrated management systems: International standard UNE EN ISO 9001: 2008 (quality management system) under the scope of application: “production, packaging and marketing of virgin and extra virgin olive oils”. International standard UNE EN ISO 14001: 2004 (environmental management system) in the field: “production, packaging and marketing of virgin and extra virgin olive oils”.

These certificates of the mentioned systems of management of the quality and the environment have been granted by the company “BUREAU VERITAS Certification”, company accredited by ENAC (in the national scope) and UKAS (in the international scope).


In all process of obtaining the oil, the best hygienic conditions are guaranteed, since the olive, upon entering the factory is first subjected to automatic cleaning and washing, then to the phase of grinding and subsequent extraction in stainless steel machinery.

The oil is obtained by the most modern methods with machinery of the ecological continuous system in two phases. Highlight our commitment to respect and conservation with the environment, so we have in our facilities with machinery for the separation of the bone of the olive, thus obtaining another component: the bone (ecological fuel), used, today, for the supply of Heating systems; and taking advantage of this fuel for our own self-supply, as well as for its sale to individuals.

The process of creating the oil begins in the field, with the cultivation and collection of the olives. The common goal of all is to achieve the best final product, through a very strict control of quality.

The fruit of the olive tree is the olive (Olea Europea) and from it the olive oil is extracted. The percentages of this fruit at the time of collection can be different, depending on the variety of olives, the type of soil, the weather conditions of each year, the way of cultivation, the date of collection. On average, olives carry in their composition:

Oil: 18-32%.
Vegetation water: 40-55%.
Bone and vegetable tissues: 23-35%.

All the varieties of olives produce excellent virgin oils, each one with its particular characteristics, as long as the fruit is healthy, they are milled the same day of the harvest and the oil is stored in an appropriate way.

It is essential to obtain a quality oil to collect the olive at its optimum moment of maturation, when most are changing color (veraison), there are hardly any remaining green olives and some are fully ripe.

The ideal method of harvesting is milking, by hand or with scrapers. The most important thing is not to damage the olive and transport it as soon as possible to the mill, so that the fruit does not deteriorate.

The olive must be ground on the day of its harvest, since being a fruit with vegetable water that ferments and oil that is oxidized, the storage time deteriorates the quality of the final product. The first area involved in obtaining the oil is the reception, in this there will be several hoppers where the collected olives will be deposited depending on the origin of these, you can find hoppers for different qualities of olives.

In the oil mills the olives are cleaned and washed, in the cleaning zone there are powerful turbines that eliminate mainly the leaves and branches that accompany the olive; During the washing, the stones and the mud adhered to the fruit are eliminated, thanks to a hydraulic tank and a sieve system, the once cleaned olive is deposited in another hopper, the weighing one, and at the same time, randomly, a mechanical device it is collecting samples of the product to submit it to some analyzes that will determine its quality and its approximate richness in oil.

In the mill, the following processes are carried out mechanically: grinding, pressing and decanting.

Process of manufacture:

  • Grinding: It is done with hammer crushers or stone grinders, which break the plant tissues and release the oil forming a homogeneous paste. The resulting paste passes to the thermobonding machines; these usually have several batter bodies communicated with each other, which results in a homogeneous mass with a recommended temperature of 25 ° C to obtain quality oils.
  • Pressed: This paste is subjected to a cold pressure to remove the oil and vegetable water. The best oil is extracted in the first cold pressing of said paste.
  • Decanting: To separate the water from the oil, the remains of vegetable water are separated from the oil by natural decantation or by vertical centrifuges to avoid the alteration of the qualities of the oil The virgin olive oil is analyzed in the Quality Control laboratories, both at the reception and in the following phases of the process. In addition to the analysis, to determine its composition, the tasting is carried out by the tasters. To preserve unaltered the exceptional qualities of virgin olive oil, it should be stored in stainless steel tanks or vitrified trujales, at mild and constant temperatures, in darkness and tranquility. The olive oils that have suffered some change in quality and are not suitable for direct consumption, have to be refined.

The tasting temperature of olive oil is 28 ° C. It is the temperature that allows the volatility of the aromatic compounds in a dense and fatty liquid.

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