Oleo Almanzora is a company created by José Sánchez Parra, a passionate about Extra Virgin Olive Oil. He comes from a family with a long tradition of olive growers, who have known how to change and adopt new modern farming systems.
These are environmentally friendly processes, but ensuring the highest quality of extra virgin olive oil. La Almazara has an olive grove with more than 25,000 olive trees of the Arbequina variety.
The main activity of the company is to transform olives into Gourmet Olive Oil, offering its consumers a true Premium olive juice. Recently our “Premium” Extra Virgin Olive Oil has received the Bronze medal at LONDON IOOC 17, the Silver Olive JAPAN Medal 17, and the Bronze medal at AVPA Paris 17.
Oil Almanzora Oil
A polyphenol pump
We take care of and control the production processes from the olive tree to packaging and storage. In this way we ensure that the final consumer receives the highest quality olive oil, with its aromas and flavors intact.
We harvest the olives already in October, only by mechanical means, to avoid damaging the fruit. For this reason, our acidity level is very low, 0.1º.
We quickly transport them to the oil mill and cold mill them. In this way, we prevent the microcomponents, polyphenols and other antioxidants, from volatilizing.
We use stainless steel tanks, at a controlled temperature, for storage.
Finally, we package it in dark bottles to avoid damaging the oil as much as possible by light. Following this path, Oleo Almanzora continues to innovate, and has recently put on sale its two presentations of Extra Virgin Olive Oil Caviar Pearls.
Oleo Almanzora oils
The oil mill
We are very serious about making very high quality olive juice. Actually the secret is that there are no secrets, but work, work and work. We take care of our olive trees throughout the year, we ensure that the olives develop healthy.
The collection is also an important moment. We try to do it as soon as possible the better, in October, when the olives are still green. This means that we will obtain little oil due to the logical difficulty of grinding unripe olives, but on the contrary, the juice that we extract is very green, with all its polyphenols and antioxidants present.