The fruits of the olive tree, specifically the Arbequina variety, are characterized by their spherical shape, symmetry, and clustered growth in bunches. Harvesting is labor-intensive, due to the small size of the fruit, though manual picking yields are significantly higher compared to other Catalan varieties. This efficiency stems from the tree’s low vigor and its unique fruiting pattern in dense clusters ("carrassos"). Once harvested, farmers must deliver olives to the mill as quickly as possible, as a key requirement of the Protected Designation of Origin mandates milling within 24 hours of picking. The Cooperative compensates its members based on the oil yield per kilogram of olives. a system that incentivizes meticulous pruning, plowing, and fertilization practices. Properly timed and executed care directly impacts olive yield and each owner’s economic returns. At the Cooperative, olives undergo ventilation cleaning to remove leaves and debris before being stored in hoppers. Upon milling, they’re immediately washed with water, marking the start of the oil production process.

The olives are crushed and then malaxed to refine the paste, increasing the amount of oil that can be extracted. This paste then passes through a centrifuge, which separates the liquid (oil) from the solid matter (pits). The extracted oil is stored in stainless steel purifiers to remove any remaining impurities before being filtered. It is a completely natural product, a fruit juice, obtained directly through cold extraction of Arbequina olives, using only mechanical processes, under conditions that prevent any alteration of its properties, without chemical treatments or manipulation. Our Cooperative produces Extra Virgin Olive Oil with the Protected Designation of Origin Les Garrigues. This PDO certification enforces strict production and processing controls, guaranteeing the origin and supreme quality, of what is undoubtedly one of the finest olive oils in the world.

EXTRA VIRGIN OLIVE OIL

With a maximum acidity of 0.5º, Extra Virgin Olive Oil represents the highest category of virgin olive oils. Our oil not only belongs to this group, but, maintains an average acidity that never exceeds two tenths (0,2º) ..

Les Garrigues, with 30 years of history, is the oldest olive oil designation of origin in Spain, established in (1975). It was certified by the European Union as a Protected Designation of Origin (DOP) in 1996. The DOP Les Garrigues is the certifying body that subjects oils from its affiliated cooperatives to rigorous production and processing controls, guaranteeing their origin and supreme quality, guaranteeing the origin and supreme quality, of what is undoubtedly one of the finest olive oils in the world. The maximum acidity permitted by the DOP regulations is 0,5º. Notably, oils bearing its seal maintain an average acidity below 0.2º. To produce DOP Les Garrigues Extra Virgin Olive Oil, only high-quality Arbequina olives are used, harvested directly from the tree. Depending on harvest time, two distinct oil types are recognized under this DOP:

Afrultat: From early-season olives, greenish hue, robust body, and slightly bitter notes.

Sweet: From later-season olives, golden color and smoother texture.