In Castillo de Canena we take care of every detail so that, from the moment of harvesting to the delivery of our product, our oils are excellent, thus fulfilling our commitment to our consumers, to always give them the best of us.
Harvesting our olives at the optimum moment of ripening is one of the keys to achieve this. For this reason, every year tests are carried out in different sectors and plots of the estate to determine in which area and at what moment the best juices are obtained, a basic starting point to create a magnificent final product.
Once the olives are harvested, we transfer them to the mill in a maximum time of two hours. There they are cold pressed (always below 22 degrees) with great care, using the most advanced and modern machinery.
Once filtered by natural procedures, the new oil is transferred to our cellar where it will rest in small stainless steel tanks in an inert atmosphere thanks to the use of nitrogen and maintained at a constant temperature by means of a new climate control system.
Within the estate, we select the vineyards where the highest quality fruit of each harvest is concentrated. Different variables (temperatures, rainfall, wind conditions, etc.) may cause these plots to vary from one year to the next.
We select the olives tree by tree and harvest them with an umbrella vibrator. In this way we do not cause any damage to the tree, nor to the fruit by preventing it from falling to the ground.
We transport the olives to the mill in less than two hours and in small containers.
We grind with a double sieve mill with a speed reducer so as not to heat the mass.
Realizamos el batido en frío con una batidora refrigerada y hermética, sin adición de agua. A unos 21 grados.
We perform the decantation in a vertical centrifuge. We do not add water during the process, which allows us to optimize the use of water in the process, while reducing the waste of contaminated water.
Filtering through cellulose plates is an important part of the process for optimal subsequent conservation. Unfiltered oils carry suspended organic matter that immediately starts the putrefaction process, causing the oil to deteriorate rapidly.
The oil is stored in stainless steel tanks in an inert atmosphere (with nitrogen) at a controlled temperature.
We bottle on demand, injecting nitrogen into the bottles to prevent oxidation of the product when the oil comes into contact with oxygen and thus preserve the taste of our premium extra virgin olive oils.
In 2022 our mill received the “Best mill in the world” award, granted by the Spanish Association of Olive Municipalities, highlighting in an extraordinary way the modern and pioneering facilities, as well as the degree of modernization of our management, by incorporating each campaign new and incipient pioneering technologies in the olive milling process.
Our mill has the ISO 22000 process certification and our oils enjoy the quality certifications B.R.C., I.F.S., Andalusian Certified Quality and ISO 9001. In addition, the auditing company Det Norske Veritas (DNV) certified our carbon footprint, with the consequent commitment on the part of our company to reduce it year after year.