The unique village of Villanueva de la Reina, in Jaén, only a few meters away from the Guadalquivir River, is the setting for our Cerro Palomino and Artesones lands of majestic olive trees, with an area of 12 hectares and about 1,500 olive trees.
Origin
The unique village of Villanueva de la Reina, in Jaén, only a few meters away from the Guadalquivir River, is the setting for our Cerro Palomino and Artesones lands of majestic olive trees, with an area of 12 hectares and about 1,500 olive trees.
Elaboration
NATURAL
HARVEST
METHODS
The variety of olive with which we work with could not be other than the well-known picual, native to our lands and desired by everyone. Both in the field and in the oil press we use the most natural methods.
At harvest time, we get up early in the morning, when it is still cold, and we go to the fields to collect the olives, in a completely traditional way.
Elaboration
NATURAL
HARVEST
METHODS
The variety of olive with which we work with could not be other than the well-known picual, native to our lands and desired by everyone. Both in the field and in the oil press we use the most natural methods.
At harvest time, we get up early in the morning, when it is still cold, and we go to the fields to collect the olives, in a completely traditional way.
EARLY
HARVEST
Early harvest olive oil is obtained from olives harvested just at the time they change colour from green to purple, even a little earlier. Since they are still green, it becomes more complicated to pluck them from the branches, so extreme care is needed in order not to damage the olive tree and prevent them from falling to the ground.
They are taken to the mill immediately to obtain the precious oil using natural and cold mechanical procedures.
Definitely, few hours pass from collection from the tree until our oil is obtained, with a characteristic green colour and intense aroma and flavour: an authentic olive juice.
EARLY
HARVEST
Early harvest olive oil is obtained from olives harvested just at the time they change colour from green to purple, even a little earlier. Since they are still green, it becomes more complicated to pluck them from the branches, so extreme care is needed in order not to damage the olive tree and prevent them from falling to the ground.
They are taken to the mill immediately to obtain the precious oil using natural and cold mechanical procedures.
Definitely, few hours pass from collection from the tree until our oil is obtained, with a characteristic green colour and intense aroma and flavour: an authentic olive juice.