Obtaining an Extra Virgin Olive Oil such as PAGO de los BALDIOS de SAN CARLOS meets criteria of the highest quality.

We now look at the most important steps for its production:

1.- Harvesting is done at the optimal moment of ripeness, which is determined by collaboration with the Cordovan D. Cristino Lobillo, one of the greatest experts in olive oil in Spain. He decides the degree of maturity and optimal harvest for each variety from an organoleptic and chemical point of view.

2.- The fruit are brought to our olive oil mill which, being on the same property, means transport is immediate. The fruit is ground in a few minutes. Transport is carried out in ventilated, specially designed boxes, preventing crushing which would damage the olives.

3. - We never collect the olives that fall from the tree.

1.- For us hygiene is fundamental. Leaves and twigs and well as any other dirt are removed with a current of air. Subsequently the olives are immediately processed in the olive oil mill.

2.- After, the fruit is milled in hammer mills and the milled mass passes into a mixer which is always at a temperature below 27ºC, where it is mixed for approximately 90 minutes. During this time the tiny drops gather together in other larger ones and facilitate extraction of the oil in the horizontal centrifuge or decanter.

3.- The mixture is then placed in the decanter, which has two exits (two phases), turning at a large number of revolutions, due to density differences, the Virgin Olive Oil goes out one exit and the rest, made up of oily olive remains and vegetation water (Alperujo), goes out the other.

4.- Afterwards it goes to the centrifuge, where the remaining water and parenchyma cells are removed so once and for all we have the Extra Virgin Olive Oil PAGO de los BALDIOS de SAN CARLOS.

5.- The Extra Virgin Olive Oil is then stored in our warehouse, in a refrigerated environment, with stainless steel tanks especially designed to conserve the oil in an inert atmosphere, protected by nitrogen.

1.- A sturdy investment in the mill, rationally and technically perfect, with the most modern and sophisticated machinery, the warehouses, the wide patios, the laboratory, the tasting room, the refrigerated cellar with stainless steel tanks, especially designed to conserve the oil in an inert atmosphere, protecting it with Nitrogen both in storage and final packaging packagingonlyupon order, all of this make our Extra Virgin Olive Oil PAGO de los BALDIOS de SAN CARLOS, perpetuate and preserve the fruity flavors and aromas characteristic of our oil, thereby maintaining maximum quality over time.

2.- Our oil is considered Top Shelf, and is consigned to select clientele, therefore it is sold in Gourmet shops or delicatessens.