Oro Bailén of the Picual variety, the olives are fresh-pressed in just 2 hours after their collection. Cold milling below 21º C, and very short whipping times, to preserve all the volatile components, responsible for the fruity aromas and flavors of the juice. It is then centrifuged by separating water, bone and pulp from the oil. Finally the oil is cleaned in the vertical centrifuge.
Oro Bailén, pure EVOO from Jaén
Oro Bailén oil is then left to decant for about 15 days in a natural way, to then filter the last impurities that can negatively affect it during the rest of the year. The oil is then stored in tanks inerted with nitrogen, under a temperature of between 18º – 20º, ready for packaging, only upon request so that the oil always remains intact against any type of oxidation.
The family business Aceites Oro Bailén began its journey in November 2004. The González-Gálvez family has a plantation of more than 200 hectares of olive trees, and extract extra virgin oils for the most demanding palates. The whole production process is monitored, in the farm “Casa del Agua”, where a meticulous agricultural management is applied, respecting the environment at all times, looking for the balance between profitability and product quality.