PRODUCTION

Due to its desire and great care to obtain virgin olive oil with the perfect aroma, flavour and colour and without losing any of its vitamins or other natural properties, Mallafré makes extra virgin olive oil in a stone mill, where it produces the olive paste.
This paste is then put through a selective cold extraction process using a Sinolea press and Palacin filter. Between 40% and 60% of the aceite flor (“flower of the oil”) is obtained through this process, in other words, olive oil extracted without pressure. The remaining oil is obtained through centrifugation.

All of the pieces equipment that come into contact with the olives are made of stainless steel.
Afterwards, the oil is naturally decanted and it is classified and stored in underground deposits called cups, which are ideal due to their stable temperature.
From the cups the oil is then sent to be packaged, where it is put into bottles of various shapes and sizes.