Now, with the purchase of any box of extra virgin olive oil from Oleoestepa, Estepa Virgen, Egregio, or Maestro Oleario, you will receive a complimentary reusable shopping bag made of RPET.

Disposable plastic bags have become a serious problem for waste management worldwide. In Spain alone, each person uses an average of 144 plastic bags per year, generating an immense amount of waste that severely impacts the environment.

Recognizing the need to adopt more sustainable practices, we want to offer you a solution that helps reduce the amount of plastic waste. Our Oleoestepa RPET reusable shopping bag is made from recycled plastic, promoting material reuse and contributing to the care of the planet.

This bag is durable, breathable, easy to wash, and can be folded for convenient storage. With a material weight of 140g, it can carry up to 12-15 kg of weight and features both short and long handles, as well as a reinforced base for versatile grip.

In addition to being ideal for carrying your daily groceries, fruits, and vegetables, this bag is versatile and can be useful in various situations. Incorporate this bag into your everyday activities and help care for the environment in a practical way!

This promotion is available both at our associated cooperatives and on our online store. Don’t miss the opportunity to get this reusable shopping bag made from recycled plastic with the purchase of Oleoestepa, Estepa Virgen, Egregio, and Maestro Oleario extra virgin olive oil, except for 250 ml formats and gift boxes. The promotion is valid until stocks last (5,000 units).

Make your purchase of extra virgin olive oil and get your complimentary RPET bag. Together, we can make a difference and reduce our impact on the planet! For more information about our sustainable innovation, we invite you to visit our website. Thank you for joining us in this important commitment to the environment!

You can learn more about our sustainable innovation by clicking here.

Purificación Arteaga Martín

Chemical technician at Oleoestepa’s oil laboratory.

As a former university student of the chemistry branch of science, her first words are aimed at trying to put an end to the myth that science is a man’s world. “During my chemistry courses, I always had more female than male classmates,” explains Puri.

After completing her higher studies, she began her professional career in the newly created Oleoestepa laboratory some 20 years ago. “From the beginning I felt very identified and involved with the scientific project of the Oleoestepa cooperative, so I feel very fortunate to have been able to contribute to its development,” Puri confesses proudly.

As a chemist with more than 20 years of experience, she highlights the great differences in the instrumental and analytical aspects since its beginnings. “The fact of being an ENAC-accredited laboratory has always allowed us to have the latest technology available, being one of the pioneering centers in everything related to oil analysis,” explains Puri.

As regards gender issues in the world of business in general and science in particular, Puri says she has not felt any differences in treatment due to the fact that she is a woman, “we are a team in which gender does not matter when it comes to rights and obligations; I have never encountered any obstacles or limitations to the development of my professional career as a scientist in all these years”.

Beyond the laboratory area of Oleoestepa, where the presence of women is in the majority, she considers that there is still space within the cooperatives where women have not managed to normalize their presence at all, “mainly in areas where greater physical strength is required or management areas in the boards of the associated cooperatives”.

Regarding the young women who are currently training to become the scientists of the future, she knows that the road is full of difficulties, but with determination and perseverance everything can be achieved. In rural environments and those linked to agriculture, this complication is much greater, but in return the reward in the form of continuous enrichment is also greater. In this line Puri conveys her gratitude to all those who make up the great family of the Oleoestepa cooperative, for not ceasing to learn day after day from the olive sector and the rural world in general. “Sincerely, I can say without sounding grandiloquent that I am fortunate to consider every morning of these 20 years that my work is the best”.

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Many farmers think that by increasing the number of production factors used they are able to proportionally increase the production and profitability of their farm. But the reality is that the use of more production factors than necessary in most cases only reduces the profit of the farm and increases the risk of contamination of the environment and the food produced.

Integrated production is an agricultural production system that uses natural regulatory mechanisms, taking into account environmental protection, farm economy and social requirements, in accordance with the requirements established for each product in the corresponding production regulations.

In general terms, it is an agricultural production system that optimizes the use of the productive environment and uses natural regulatory mechanisms to control pests and diseases, taking into account three key issues. One, environmental protection. Two, the economics of the farm; and finally, society’s demands for increasingly healthier and safer food.

What are the rules of integrated production?

The rules of integrated production have the direction and supervision of an agronomist trained in integrated production, which must be complied with by farmers integrated in farmers’ associations (API), which is embodied in the concept of good agricultural practices.

This concept is based on the following issues.

  • soil conservation
  • optimization of water use
  • optimization of solar energy use
  • biodiversity conservation
  • rationalization of fertilizer use
  • rationalization of the use of phytosanitary products
  • reduction of pollution of agricultural origin

By following these codes of Good Agricultural Practices, agricultural activity is much healthier and less environmentally damaging, without underestimating the significant savings in cultivation costs.

What are the advantages of integrated production?

The cultivation of olive groves through the application of Integrated Production techniques is an environmentally friendly model to obtain high quality products, with all the guarantees of food safety and without renouncing the productive capacity of the farm, making a rational use of natural resources, especially water, while at the same time taking care to avoid the erosion of our soils, in order to guarantee a sustainable agriculture in the long term, and to collaborate in the maintenance of a more habitable planet.

How does integrated production affect the environment?

As soon as spring awakens and with it the vegetative activity begins again in the olive trees, technical controls will warn of diseases and pests that can damage the plant and the fruit. If necessary, the specific actions to combat pests or diseases will be carried out always protecting the fauna and flora, and guaranteeing that the fruit to be obtained will be free of any type of phytosanitary residue.

How does Oleoestepa develop its integrated production?

Oleoestepa’s associated olive mills receive olives from olive trees grown exclusively under integrated or organic production techniques. The plots of land that belong to an Integrated Production Association (API) have an agronomist in charge of it, with more than 24 technicians in the cooperative. This technician is in charge of advising and controlling the different tasks required in the day-to-day cultivation of the olive grove, with each task being recorded in the farm notebook.

Oleoestepa’s 19 olive oil mills are authorized to produce integrated production extra virgin olive oil. In the oil production process itself, one of the most critical, the oil mill industry, like the olive grove operation, must meet demanding technical requirements to guarantee the success of this important phase. One of them ensures that the olives and oil will be permanently in contact exclusively with authorized food material, or the different analyses to which the olives and oils are subjected in preventive controls and quality certification.

In terms of corporate social responsibility, the integrated production system contributes to a better rural environment and oils with certified food safety.

Manuel Fernández Fuentes

Oil mill master of the cooperative associated Olivarera de Nuestra Señora de la Paz in Estepa (Seville).

Manuel Fernández Fuentes, master of the oil master miller at the associated cooperative Nuestra Señora de la Paz in Estepa (Seville).

In 1999 he began to carry out the work previously carried out by his father. He recalls that his first days were very difficult until he managed to adapt to the responsibility of his job.

In his opinion, the most important thing to obtain a high quality extra virgin olive oil is to keep the temperature under control at all times, to ensure that no emulsions are produced in the mixer and to carry out a good separation.

During these more than 20 years of experience as an oil master miller master, he emphasizes that the most revolutionary moment was the change from hydraulic presses to the current continuous lines. “With the old system of hydraulic presses, the olives were in the hoppers for a longer period of time, which was heating and stunting the fruit, resulting in oils of poorer quality,” Manuel points out.  The incorporation of the latest technology machinery that allows continuous extraction of the olive juice has meant a faster and cleaner process and, consequently, “a very significant help to obtain a higher quality extra virgin olive oil”.

His years of experience have also shown him that it is essential to have knowledge of oil tasting. “Identifying smells and flavors, and knowing how to classify extra virgin olive oils according to their qualities is key to avoid mixing worse oils with better ones” Manuel points out. Being a member of the Oleoestepa tasting panel has allowed him to taste a multitude of oils, of different varieties and origins, confirming the great complexity and richness of flavors and smells of olive juice.

Finally, Manuel confesses that in his day to day life what he likes most is to be in the day to day production of extra virgin olive oil, enjoying all the tasks involved in achieving an extra virgin olive oil of the highest quality.

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