Molino del Aire

Air Mill olive oil

Although we knew the care and harvest work of the traditional olive grove, we have trained to do it better by combining the essence of the family olive grove and the advances in R+D+I to obtain a gourmet EVOO.

We emigrated, as children, from Villamanrique to Madrid and Ciudad Real, where we developed our professional activity.

The objective was not to live from the olive grove, although it can be said that the olive grove has changed our lives.

Sustainable Organic farming, Healthy Eating and Rural Development are the fundamental values ​​of this project.

The olives are distributed among the municipalities of Villamanrique (Ciudad Real), Chiclana del Segura and Castellar (Jaén). In a region at the union of three provinces, Ciudad Real, Albacete and Jaén. Places located between the foothills of Sierra Morena, Sierra del Segura and Sierra de Alcaraz.

The plots have old and suggestive names such as El Cortijo del Aire, La Muela, Los Collados, El Manantial del Buitre, Los Arijale.

The defense of the Traditional Mediterranean Olive Grove Landscape is a commitment to the future. There are already some university initiatives that are developing a project for UNESCO to classify this landscape as “World Heritage”.

For which we have an experienced permanent team under the technical direction of a specialist in organic olive cultivation.

Air Mill Oils

At Molino del Aire we have trained as Master of Oil Mills and Tasters of EVOO and we also work under the supervision of an expert in elaiotechnics.

We care about connecting with the people who are going to taste our EVOO, and with those responsible for the shops where it is going to be sold, to receive first-hand feedback that helps us improve.

To decide when is the best time to harvest each plot, we carry out periodic analyzes from the beginning of September, when the results tell us that the olives have reached their optimum point of ripeness, then we harvest .

In this phase the Picual olive is still green, just before veraison or color change begins. From this moment the fruit begins to lose qualities.

Practicing early harvesting also favors the tree, discharged from the fruits, resting during the winter and gaining strength to start the cycle in spring. Avoiding, also, the so-called olive tree vecería “one year works and the other doesn’t”.