Our states, La Estanca, La Estanquilla y Ginestares ( Cascante, Navarra, Spain )

The olive grove covers an area of more than 100 hectares, with over 100,000 trees planted using both traditional mechanizable and intensive methods. The estates—Ginestares and La Estanca, among others—are located in the municipality of Navarra, Spain. This is a town with a long tradition of olive cultivation that once had as many as 15 olive mills in the 1950s. Varieties grown there include Arbequina, Hojiblanca, Verdial, Arróniz, Arbosana, and Koroneiki.

Favorable climatic conditions mean no special pest control measures are required, and certified organic fertilizers are used in the organic olive groves. The ideal time to harvest the olives is when most of the fruit on the tree is changing color—just when very few green olives remain on the branches and some are fully ripe.

Since time immemorial, olives have been harvested by hand, using a motion similar to that of milking. These techniques currently coexist with the increasingly widespread practice of mechanical harvesting using machinery. Once harvested and at the mill, the olives enter the milling phase, which involves crushing and breaking up the whole olives to facilitate the release and separation of the oil they contain. Extraction involves placing the olive paste into a vacuum centrifuge, without adding chemicals or heat—the process is always carried out at cold temperatures.

After passing all quality controls, the oil is bottled, ensuring its traceability; the exact origin of the oil can be verified simply by reading the batch number on the label. From this point on, the oil is ready to be sold and enjoyed by consumers, who have placed their trust in our brand for more than 75 years.

Our oil is a product with high nutritional and culinary value. Most olive oil comes from Spain, by far the largest producer, accounting for nearly half of global production. If you want to know where your olive oil comes from, read the information on the labels carefully, as you will find various descriptions that can be quite complicated. Extra virgin olive oil (EVOO) is pure, unrefined, and flawless olive juice with an acidity of less than 0.8%, ideal for use in raw dishes due to its superior quality and high antioxidant content. Regular olive oil is a blend of refined and virgin oils, with a neutral flavor, fewer antioxidants, and better suited for frying.

Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven health benefits. Extra virgin olive oils offer even more: a world of bitter and fruity flavors that chefs are harnessing to elevate dishes to a level they never thought possible.

There are several significant scientific studies demonstrating the benefits of certain foods, including olive oil. Replace other fats like butter with at least two tablespoons of extra virgin olive oil every day, eat plenty of vegetables, and go for a walk, as suggested by medical journals around the world.