Quite similar to the wine-making process where the quality of the grape is leading,  the quality of the olive oil depends primarily on the quality of the olives themselves. The olives are picked by hand, one at the time.  Immediately after being picked we process them in order to avoid fermentation. Distinctive to the winemaking process is that there is no use of any pressing at all. The extraction is a continued process, at a maximum temperature of 27 °C and with an inert gas avoiding, thus any oxidation. The olives are grounded obtaining a paste which is beating up until the tiny particles of the olive oil are grouped. Afterwards, by decantation we separate its 3 components: oil, alpechin (wastewaters), pomace of the olive. In this way we can guaranty the genuine characteristics, the freshness and the exclusive personality of the olives. We don’t add any substance whatsoever or any manipulations.

The bottling is obtained by gravity, after the simple natural decantation. The continuous method is the most updated and modern to extract the oil. Finally we keep the oil in a fresh and dark place.   

The main virtue of the extra virgin is the quantity and quality of the monounsaturated acids (oleic acid).  Because it hasn’t been treated in any way it is pure juice of olives, which is rich in antioxidants and vitamins. This prevents the ageing of cells.  The other components are vitamin E and carotene.

Similar to Malbec wine, the olives Arauco or Criolla are typically Argentine. The fruits (olives) are big and oval and have high relation pulp-pit and excellent taste, texture, color and aroma. They have unique peculiarities, smell of grass just mowed and slightly bitter and hot; in other words: its taste is unique, special and instantly recognizable. And it doesn’t grow in any other part of the world.

The extra virgin oil of “Finca Adalgisa” has acidity less than 0.3 percent.