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Soler Romero olive oil
Soler Romero Oils, a family business with an extensive olive tradition. We produce, package and distribute organic extra virgin olive oil. We only process the olives grown on our farm, located in Alcaudete, Jaén.
Our family remains actively involved in all operations from cultivation to marketing. We are one of the few organic olive farms with full traceability in Spain.
The Oil Mill
SOLER ROMERO organic extra virgin olive oil is made exclusively with olives from our olive grove. In addition, the olives are processed in our mill and the packaging is also done in our facilities.
The farm, called Cortijo El Tobazo, has belonged to our family since 1850, there are already 6 generations that have been in charge of its exploitation.
The total extension of the olive grove, over 600 hectares, which makes us one of the largest producers of organic olive oil in Spain. In this way, at Soler Romero we control quality throughout the entire process, not only in cultivation, but also in harvesting, processing, packaging and marketing.
Our goal is to produce the best extra virgin olive oil, and to do so using techniques that respect the environment.
In 2002 we obtained the CAAE certificate that controls and certifies our farming and production systems in accordance with European organic farming regulations (EU Directive 834/2007).
Later, we were the first Spanish oil mill to obtain, in 2003, the USDA Organic certification from the USA. The Japanese JAS organic certification also endorses our production. And finally, since the 2010-2011 campaign our organic oil has been certified by China, becoming the first Spanish organic olive oil with this certification.
SOLER ROMERO is already distributed in the best delicatessen and organic food stores in more than 15 countries, such as the US, Japan, Taiwan, Korea, China, Russia and many European countries .
Complete process control
We never buy oil or olives from other farmers. Each lot allows to know the traceability of each bottle, until reaching the parcel from which the olive comes, date of collection, milling, analysis and organoleptic tasting.
At Soler Romero the campaign starts around October 25 and ends in mid-November. Picking the olives early guarantees maximum quality and maximum aroma.
Our olives are harvested while they are veraison (green turning purple), sacrificing quantity of oil for quality. The olives harvested later (between December and February), have a higher oil yield, but of lower quality.
At Soler Romero we strive to move the olives from the tree to the mill in the shortest time possible. Always less than three hours, to avoid oxidation and preserve its positive attributes to the maximum.
The mill has been designed incorporating the latest technologies to obtain the highest quality and the best aroma of our olive oil. 100% natural olive juice. The oil is cold extracted and subjected to natural static settling in an inert atmosphere.
Soler Romero extra virgin olive oil has one of the lowest acidity levels on the market: always less than 0.15% and reaching 0.08% in some batches.