The FAIGES GROUP, more than 100 years exporting top-quality cooking oils around the world

• Benefits
• Types of oils
• Production process
• History

Production process

1- The olive trees

Our olive trees are tenderly cared for so that the best fruit can be picked.

2- The olives

There are different types of olives, depending on the production area. The particular type used and the combination of varieties gives the oil different nuances.

3- The harvest

Only healthy, ripe olives are harvested. They are transported to the mill the very day they are picked.

4- The mill

Once they are at the mill, the olives are cleaned and pressed at just the right temperature. The oil is then classified according to its quality:

1. Extra virgin olive oil up to 1º
2. Lampante virgin olive oil. This has to go through a process of neutralisation, winterising, decolouring, deodorising and filtering to make (edible) olive oil. This is mixed with extra virgin olive oil to make virgin olive oil.
3. Olive pomace. After the olives have been pressed there is still 10% to 12% of their oil left in them. Chemical extraction processes are used to make raw olive pomace oil. This then has to go through a process of neutralisation, winterising, decolouring, deodorising and filtering to make refined olive pomace oil, which is mixed with different virgin olive oils to make what is known as olive pomace oil.

5- Analyses and tasting

All of our oils go through strict analytical control to ensure the utmost quality.

6- Bottling

This part of the process plays a key role in ensuring the final quality of the product, since it is very important for each bottle to contain the best coupage, which is a balanced mix with the same flavour and colour throughout.