We are producers of extra virgin olive oil , our olive groves are located in the province of Jaén , southern Spain, near the municipality of Martos, Linares and Mengíbar. Surrounded by the culture of olive oil instilled in the region by past generations, we have thousands of hectares of centuries-old olive groves surrounded by extensive biodiversity. We produce early harvest extra virgin olive oils of the picual variety. The efficient use of resources and respect for the environment are present in our daily work and in what we want to become in the future.
Centennial olive trees, the alma mater of the project. At Montetucci, as we have our own production, the result of what will be our EVOO starts from the end of the previous campaign with the curing process and the subsequent care that our olive trees need.
They are the alma mater of our product and therefore the cornerstone of our reason for being. A traditional and centennial olive grove that with its presence gives that stamp so characteristic in the province of Jaén, its “sea” of Olive trees. How do we do it? A traditional and intelligent olive grove. We create a traditional and intelligent olive grove, we monitor our fields in such a way that we know at all times the state of health of our olive trees.
We use weather stations and soil sensors distributed throughout our farms that give us feedback on their status in real time. With this we make sure to give our fields the necessary nutrients and water so that the final product, the olive, grows in optimal conditions and becomes what will later be a superior quality extra virgin olive oil.
1. Collection and transportation
Own logistics that guarantees the correct transport of the fruit from the own olive groves to the factory in the shortest possible time and avoiding fermentation.
2. Sorting and washing
We separate and classify the olive according to quality standards. Classified, washed and transported the fruit to the hoppers, depending on its final quality, will be destined for bulk marketing.
Once the premium category fruit has been ground, it will go to the mixers where the mass that we have obtained with the grinding will begin to give our extra virgin olive oil.
4. Blending in centrifuges
The mixing temperature does not exceed 23º degrees, guaranteeing the treatment called "cold extraction" and of superior quality. Here we get the separation of what will be the extra virgin olive oil from the so-called alpeorujo. After going through a second centrifugation (vertical axis) for a better cleaning of the product.
Once the oil has been churned, it is sent to the storage area in the cellar, kept in stainless steel tanks with a conical or inclined base that facilitates the purging or removal of impurities.
To finish the process of making the oil, we carry out "filtering", where we use a filter material such as diatomaceous earth or cellulose plates. It is a process in which a not insignificant amount of oil is lost, but which makes the rest an extra virgin olive oil of excellent quality.
We keep the oil in stainless steel tanks and always under strict atmospheric conditions, never exceeding the temperature of 21º degrees so that the conservation of extra virgin olive oil is ideal.
8. Packaging and delivery
We pack to order, to guarantee that the oil that reaches the consumer has been in the best possible environmental conditions for its consumption and enjoyment. For this we select the best materials for the conservation of the product. State-of-the-art packaging and caps guarantee that the EVOO arrives in identical conditions to the day it was ground.
C/ granada 95, 23615 Monte Lope-alvarez, (Jaén)
Telephone 953 642 211