The extra virgin olive oil Cerdán Portolés is produced through the cold-extraction process.
The grinding is carried out 24 hours after collecting the olives.
During the production the only  mechanical processes used are the ones to preserve the properties
and quality of the olive. We use the continuous three-phase system. This traditional system is currently not used by the
big olive industries, providing our olive oil with  with a unique artisanal character.

After a 100 years we are still innovating every day and maintaining the same essence through all generations.

The collection of the olives concludes the annual process of cultivating and care of the olive tree.

The cultivation takes place in the mountains (traditional plantation and not extensive).

The systems that we use are manual (picking or handpole-beating) as well as mechanized (vibration). The olive is always picked up directly from the tree and never touches the floor.

The transport and reception of the olive at the olive mill is always on the same day of the collection, this way the deterioration of the fruit or loss of properties is avoided.

Once the condition of the olive has been checked, these are unloaded and are firstly cleaned with a tossing technique so that the leaves, little stems and dust that the load might contain are eliminated. Secondly, the olives are cleaned with water.
It is of great importance to obtain olive oil of great quality, that the main reception lines such as cleaning by tossing and by water are independent.

The fruit must be pressed in the shortest time frame. In our olive mill this time will never surpass 24 hours since the collection.

The milling is done with a continuous system of metallic hammers that will grind the olive, to make the separation of the oil easier.

The olive paste will be moved to blenders where stainless steel helicoidal blades will extract the oil.

The blending will always take place in temperatures under 27 degrees, which is also known as cold extraction.

This process takes place in a decanter, this machine substitutes the old  press from the traditional system.

Here the paste is separated by centrifugation in its three components: oil, vegetable water and olive pomace.

Once separated the solid components (olive pomace) are separated from the liquid ones (oil and vegetable water), the resulting liquid is moved to vertical centrifugal pumps that finally separate the vegetable water from the oil.

The olive oil is stored in closed deposits made of stainless steel protected from light and air.

The cellar is kept at a controlled temperature that lies between 15 and 18ºC to preserve the extra virgin olive oil in a perfect state.

The bottling is done gradually depending on the orders.

The labeling is done manually. The numbering of the bottles in the limited editions is done by hand.

From our facilities in Almonacid de la Sierra we send by courier to all our customers in the European Union and by gruopage (LCL) or full container load (FCL) over the five continents.