It all begins with the olive tree. Farmers count on technical advice and management from an agronomist, one for each 2,500 hectares. The traceability is guaranteed from its origin, all of the data is registered starting with the olive tree itself.
Such record keeping can readily detect any pests or diseases that might affect the tree and its product. In such a case, any action would be taken bearing in mind the health and safety of the local fauna and plant life, guaranteeing that any fruit that is selected would be exempt from any type of residual pesticides.
Over 150 million kilograms of olives are harvested in November and December, when they reach their ideal stage of maturity.
The olive is harvested in such a manner as to keepall of its organoleptic qualities and characteristics in tact. Exhaustive measures are taken to guarantee this.
In the filtering stage, by removing organic matter that speeds up oxidation and deterioration, we are able to maintain the positive the characteristics and attributes of the extra virgin olive oil. This is why Oleoestepa counts on a filtration plant with the capacity to process approximately 12,000 tons of extra virgin olive oil and with key certifications to assure this quality: ISO 14001:2004, International Food Standard, British Retail Consortium, Certificate of Quality from the Junta de Andalucía, andOrganic Certifications from USDA and European Union.