OleoPolis.com-Buy Online Extra Virgin Olive Oil Gourmet Delicatessen Organic

The goal of is to create Valderrama one of the best and healthiest Extra Virgin Olive Oil in the world. With this goal we have adapted the process for the quality, purity and freshness are kept intact throughout the development of our oil.

Since 1853, the Valderrama family has been working with great dedication to growing and cultivation of olive trees in order that their Extra Virgin Olive Oil to reach the highest possible quality. The grandfather of Jose Ignacio Valderrama in 1920 founded the first factory of Olive Oil in the family property farm.

The harvest is done when the olive is at its optimum ripeness. We begin with the Arbequina, in late October to mid November, followed by Cornicabra in Toledo and Ocal Hojiblanca and Picudo in Cordoba. Using a fully automated system, which runs less than 19 º C, the best oil is extracted from olives milled in 20 minutes. In 10 kilos of olives, extract 1 of oil. We only stayed with the best and freshest oil.

The oil is immediately lead to a heated warehouse where, in an inert atmosphere of nitrogen remains freshly made until the time of bottling. Then we bottle only on demand. In this way we get the oil that we send our clients is the most fresh and healthy. None of the oils of Valderrama exceeds 0.2% acidity.

This oil is recognized worldwide, as more than 60% of the production crosses our borders. Valderrama provide more 80 Michelin awarded restaurants spread all over the world with their products. Examples of quality recognitions:

-So the cook book reflects Dutch Cees Helder, the loving care with which the Spanish businessman Jose Ignacio Millán Valderrama is your oil: From the collection of the olives until the "Fresh Olive Juice" begins to flow into the production plant, not spend more than 45 minutes, ensuring maximum of uptake of aromas, flavors, vitamins and antioxidants, "¡the olive tree to the table in 45 minutes!"
-The journal El Mundo comments on our olive oil that:
"During the days of the Salon of Gourmets I could try several of the most exquisite of the international cuisine. And among them I find one of the most wonderful oils in our country. This is the oil Valderrama."
-The magazine El Pais said in its article on our oil Grand Cru:
"This is a coupage of extra virgins made with ocal varieties, Arbequina of Cordoba and Toledo, as well hojiblanca and picudo collected and processed during the first five days of each harvest."
- "The French Laundry, considered one of the best restaurants in the world has chosen the Valderrama's oil for some of its elaborations from his new letter."