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This is how you get the
best Organic EVOO from 
Siberia Extremeña

  Our groves 

Our groves, located in the Siberia Extremeña, are our most precious treasure, which is why we pamper them and we are very committed to the environment, carrying out a 100% ecological exploitation.

Organic farming dispenses with synthetic fertilisers and pesticides. Fertilisation is done by means of manure, green manure and composts. The aim of this type of agriculture is to obtain food of optimum quality using natural resources and contributing to the preservation of plant and animal biodiversity, promoting the sustainable development of the area. This means using nature without breaking its biological cycle, extracting from the earth what it is capable of giving without exploiting it with polluting substances. 

Since 1989 our Organic Extra Virgin Olive Oil has given meaning to our deep passion for natural products, with the highest quality. To achieve this purpose, we apply traditional techniques that allow us to obtain a natural product in all its integrity.

Absence of pesticides and fertilisers in all our products and foodstuffs with all their nutritional properties.

We respect the environment.

We ensure compliance with the European Organic Production Regulations.

Image by Marita Mones


The genesis of the oil (i.e. the start of the biochemical processes that synthesise the lipids in the fruit) begins during the ripening of the olives.

Olive fruits have three parts::

  • The outer layer or epicarp (skin).

  • The intermediate, more fleshy area, or mesocarp, which contains all the pulp.

  • The stone or endocarp.

The oil is found in the juice of the middle zone and normally represents between 15 and 25% of its weight. It is from this scale that the concept of olive 'yield' arises, varying depending on the type of olive, the time of harvesting and the humidity of the fruit in terms of more or less irrigation, the area of the olive tree from which it is harvested (recent studies show significant differences in the proportion of humidity between fruit from the canopy and fruit from branches near the ground), etc. Although, in general, the olive contains 50% of its weight in water.

The optimum state of ripening is therefore reached during 'veraison', when the colour of the fruit reaches a range between greenish, yellow, violet and just slightly black. This moment usually occurs between October and the beginning of December.

  The oil mill  

Once the olives have been cleaned and separated from leaves, soil and impurities, they enter the mill to undergo the mechanical processes necessary to obtain their juice. Although the olive grove has undergone significant modernisation in terms of techniques and processing since the 1980s, it is in the oil mill where food research has made the greatest advances in terms of increasing the quality of the final product.

Our AOVE Ecológico de la Siberia Extremeña is obtained by cold milling to guarantee the stability and freshness of the product. Unlike the centrifuging process of the 1970s, this procedure is currently carried out in two phases instead of three, eliminating the addition of water and resulting in two output channels, the EVOO and the alpechín and pomace, together. The new centrifugation systems eliminate impurities completely, preserve the antioxidant properties of EVOO and maintain its organoleptic characteristics.

Molino de aceitunas
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