GENERAL POLICY      

             Our Company carries out a selection and tree-care process,  catching the fruit on fast, to obtain later, through the traditional first extraction process, a wonderful oil because of its organoleptic characteristics (smell, flavour and texture).

The thorough control in the first extraction at low temperatures and the production of our oil, is very important to obtain the maximum quality that traditionaly identifies us. With the olive analysis we guarantee the best quality levels, fundamental requirements before being bottled

THE TASTE AND MARK     

                 An official tasting team, taste thoroughly our oils to determine their organoleptic characteristics before being bottled. These characteristics and the low acidity inform us about a very high-quality oil, having been qualified as Maximum Quality according to the  Panel de Cata Oficial (Official Taste Panel), with the mark of 8.60.

Therefore, as it is a juice 100 % natural, this oil, after a natural decantación, stop staying in the "branch" (non-filtered) and it's filtered to prevent floating fruit particule rests which could modify the quality and acidify the oil while fermenting.

Quality process summary:

THE GROWING                                               

 1-Care of the terrain and the olive during the whole year. These labours, among others, contemplate the cut, ground-making, irrigation, etc.                                                      2- The careful Collection differentiating the fruit, previously selected and under previous analysis, the one which gives us the best quality. Catching on fast, that is to say, only from the tree, avoiding the fruit which has fallen to the ground that is already fermenting and adquires the acidity we don't wish. These collection systems use the last machinery which let collect faster and more efficiently the fruit, taking care of the olive tree for subsequent campaigns and making shorter the time since its collect till its molturación in the factory, obtaining also a better quality because this way the fruit doesn't oxide.    

MOLTURACIÓN- PRODUCTION  

  1-Once the fruit is taken to the almazara, there is where the micing and beating procces at low temperature begins, transforming it into an homogeneous mass that under the pressing sistem or continuous sistem, will produce oil of wonderful characteristic.

ANALYSIS AND TASTE PANEL

 1-This first oil is analysed again, choosing the best series, to be destinated to the taste of our official panel tasters, who, depending on the mark obtained, will decide whether be bottled or not with our prestigious mark Caroliva. On Caroliva, as it is a coupage, three different tree varieties has been used (HOJIBLANCA, ARBEQUINA Y PICUAL), whose proportions are the best secret keep by our company. 

BOTTLED AND PACKING     

Once what samples and tanks keep the higher mark oil have been decided, we bottle it with the new glass vacuum-packed sistem, using nitogen, which keep the bottled oil unchangable since it doesn´t contain oxigen which can alter it, keeping intact its characteristics until the moment when the consumer opens the bottle. The glass bottle "mosso verde" made of the best land, allow the product to be protected from the light modification so the consumer can value the oil´s colour and density. The labelled is made with anti-fat labels that contain nutrtional information, texts in several languages, best before dates and set number.