The estate

The estate, surrounded by pine forests, covers an area of more than 500 hectares planted with almond and olive trees. Its altitude of 600 metres above sea level, the climate, ranging between continental and dry Mediterranean, its south-facing orientation, and its limestone soil with a slightly high pH are key and distinguishing factors in the cultivation process. The crops are irrigated with excellent-quality water (conductivity 600) through a localised and automated fertigation system. Tree treatments are carried out under the strict controls of Integrated Production, resulting in fruit produced through clean and sustainable agricultural practices.

The Olive Oil Mill

The olive oil mill is located in the centre of the estate, where olive oil is elaborated exclusively from our own harvest. State-of-the-art generation machinery is used to produce seven different types of oil from the six varieties of olive that we work with: Arbequina, Picual, Cornicabra, Cuquillo, Hojiblanca and Koroneiki.

Factors such as rapid harvesting, transport and milling, together with controlled storage, are key to achieving low acidity in the oil while preserving its aroma and natural colour. This has enabled us to obtain the Agri-Food Quality Certification of the Region of Murcia.

The olive oil

Olimendros produces seven different types of olive oil: monovarietal Extra Virgin Olive Oils made from Arbequina, Picual, Cornicabra, Cuquillo, Hojiblanca and Koroneiki olives, as well as an Extra Virgin Olive Oil Coupage, a combination of different monovarietals that offers a unique balance of aromas and flavours.

Our packaging formats include: 5-liter tins, 750 ml and 250 ml bottles with built-in dispensers, and 40 ml miniature bottles.

Visits

Olimendros welcomes olive oil lovers to its estate. We invite you to visit our production estate and its more than 150,000 olive trees of different varieties, as well as the olive oil mill where the oil is produced. The visit also includes an overview of our cultivation system and a detailed explanation of the olive oil production process, followed by a guided tasting of several olive oil varieties.