The jury of the OLIVE JAPAN 2022 International Competition has once again recognized the high quality of the organic extra virgin olive oil marketed by Oleoestepa SCA under the premium brand EGREGIO with a gold medal. Olive Japan is the most important competition in the Eastern market, with more than 800 extra virgin olive oils from 27 countries participating in this tenth edition.

It is an extra virgin olive oil from organic farming, early harvest and cold extraction, produced by the associated cooperative of San José de Lora de Estepa.

With these awards are eight consecutive years in which extra virgin olive oils produced by Oleoestepa have been recognized for their high quality by the Japan Olive Oil Sommelier Association, responsible for organizing this international quality competition. It presents a complex and balanced profile, very fruity, with a variety of aromas reminiscent of green olives, with hints of ripe olives, fresh grass, green leaves, artichokes and branch-green wood. On the palate, the itching and bitterness stand out, harmonic and very balanced, complemented by a touch of sweetness.

Clicking here you can access the Awards section where it´s shown the collection fo the quality awards achieved by Oleoestepa. If you are interested in buying whatever you can do it in our online store by clicking here.

In order to respond to the demands of our national and international customers and partners, Oleoestepa has expanded the family of tins with a new format. It is a small version, 1 liter content, of the EVOO OLEOESTEPA SELECTION references, already available in the 2.5 and 5 liter tins. It is a format also adapted to the international market since its content is shown in two languages: Spanish and English.

OLEOESTEPA SELECTION extra virgin olive oil is a coupage (mixture) from the main varieties grown in the region of the Estepa Protected Designation of Origin, early harvested and cold extracted, standing out for its great versatility to drink raw and confectionary.

To celebrate its presentation, a special offer has been launched until May 30, 2022 through the online store, temporarily passing its PVP to €6.99, one euro less than its standard price. Promotion that is added to the free shipping costs when the purchase amount exceeds 50 euros in the Spanish peninsula area.

You can access the store by clicking here.

Francisco Jesús Berral Torres

Oil master miller atassociated cooperative Agrojara in Martín de la Jara (Sevilla).

Pedro Aroca, oil master miller at the associated cooperative Agrojara in Martín de la Jara (Seville).

Although he has been working as an oil master miller for 4 campaigns, he has been professionally linked to this cooperative for more than 20 years. “It seems like yesterday when I started to control the reception of olives”, Pedro recalls, “and after a few campaigns I became assistant to the previous master, where I learned the reality of this profession”.

Despite having studied business administration, Pedro likes field work more. “From the beginning this job awakened in me a passion for mechanics, so I had to face my initial lack of knowledge with many tests and more mistakes, and stick to the previous master to learn as much as I could” confesses Pedro.

Pedro confesses to us that the integration of Agrojara in the Oleoestepa cooperative project two campaigns ago now has meant a significant change in the way of doing things.

“Before starting in Oleoestepa, at reception they only separated the olives picked from the ground, crushed them, sent them to the winery and that was it, they could sell their oil. Today, with the help of Oleoestepa’s technicians, the changes are very evident, which has allowed us to advance faster towards the achievement of higher quality olive juices,” says Pedro gratefully.

He goes on to give us examples of the main changes that have brought about this new approach to EVOO production. “Prioritizing the quality of the best deposits and making physical-chemical, multi-residual and sensory analyses of each of the deposits, among other changes, has allowed us to analyze and discover “mistakes” that have been made during the process, so that learning is continuous and its positive effects are evident” explains the master.

During the campaign all his attention and efforts are focused on obtaining the best extra virgin olive oil possible with the raw material that enters the cooperative, “there are already many farmer-members who understand that a quick delivery of healthy and clean olives is fundamental, because it is impossible to obtain a good oil from a bad fruit” confesses Pedro.

Once the fruit is received in perfect condition, in his opinion, the keys to obtaining an excellent extra virgin olive oil are cleanliness and temperature control, always below 27 degrees, that is, cold extraction. And of course, crushing the olives as soon as possible.

In these twenty years there are many memories that come to mind, but he remembers his first stressful days at the cooperative during the night shift without knowing the cooperative or having any experience in his job.

All interviews of oil masters mill: