Simplicity and quality

Olive oil production is very simple, and this is precisely what is transmitted in the wealth of its results. After the first stage of preparing the earth, implementing the designs for growth and deficit irrigation, nature and the climate of our Maipu Valley does the rest. The vigilant eyes and skilled hands of experts provide the plants with all the care they need. After a year of growth, the trees offer their fruit to a manual harvest between April and June, depending on the variety. Freshly picked olives then enter the processing stage. The genius behind the technology (which combines the grinding, beating, and centrifuge systems) aims to leave the olive's essence intact without altering the healthy and organoleptic properties that please the senses.

Once the oil is extracted and separated from its liquid and solid residues, it is deposited in stainless steel tanks for stabilization (decantation and filtration), where it will remain for 30 to 60 days under controlled temperatures. All it needs then is to be bottled and sent to your table. Olives are the only ingredient that goes into extra virgin olive oil. Countless benefits for our health, aesthetics, and well-being reside in its simplicity.

La Olivia extra-virgin olive oil comes from plantations that are owned and cultivated by the The Julia Wine Group. The olives are hand-harvested at -3 degrees Celsius into 1,000 lb. wooden bins and rushed to the olive press where they are crushed within 24 hours.