The goal of Valderrama is to create 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.
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.
'So reflects the cook book of the Dutch Cees Helder, the loving care with which the Spanish businessman Jose Ignacio Millán Valderrama treat your oil: From the collection of the olives until the "Juice Fresh of Olive" 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!"
Velvety texture, intense flavor and a slightly peppery and bitter end. This oil for its high concentration in oleic acid has very high stability which makes perfect for use in cooking.