Olivarera Nuestra Señora de Guadalupe

After harvesting the fruit, the olives undergo a cleaning process and are stored in 24 hoppers waiting to be milled within 24 hours. Once the olives are crushed, the paste reaches the mixers. From here, it goes to the decanter and the vertical centrifuges, where a first and second extraction is carried out depending on the type of EVOO. Finally, the oil arrives at the cellars for its subsequent packaging before reaching the kitchens of the Andalusian grandmothers.