Our Story - Oleopalma

ROOTED IN TRADITION

Oleopalma was founded in 2000 by a group of 30 farmers from the Palma del Río area, a region with deep olive-growing roots. They joined forces with a single goal: to produce and market a superior quality Virgin Olive Oil. From the very beginning, they laid down the principles that still define Oleopalma today:

Preserving traditional values in olive oil production.
Pursuing the highest quality in every harvest.
Safeguarding the characteristics that consumers truly appreciate.

Our aim is to bring a quality Virgin Olive Oil directly to the consumer, with an aroma and flavour far removed from ordinary oils.

THE LAND

In Palma del Río, located in the Guadalquivir valley, most of the agriculture supplying the Roman metropolis was concentrated during Roman times. Wine, olive oil and cereals departed from here to feed Rome.

The city is surrounded by vast expanses of olive groves stretching across the entire left bank of the river. On that side, the terrain is rockier and more rugged, ideal for olive cultivation, where rich crops thrive with remarkable fertility.

Our oil is produced by a collective of 41 family-run farms with an olive-growing tradition dating back to 1800.

Together, they cover close to 1,500 hectares planted with up to 5 olive varieties, whose fruit provides the essence, body, flavour and aroma that distinguish our oils.

OIL QUALITY

Our product holds the Andalusian Integrated Production certificate. This certification guarantees that the product is made using techniques that pursue the highest quality while respecting the environment. To achieve maximum fertility and healthy olives with the best fruit properties, we fertilise and treat our groves only with natural products and selected approved inputs. This approach, which aims to be as respectful as possible with nature and the properties of the harvest, is known as “integrated production”: a system that sits between organic and conventional farming.

Our oils are produced through mechanical processes based on cold pressing and cold extraction techniques, preserving the natural qualities of the olives intact.

At Oleopalma, we have succeeded in combining traditional oil-making with the latest food-grade technology, inert and present throughout the entire milling process.

Oleopalma mills the annual harvest from over 1,500 hectares planted with up to 5 olive varieties. Our mill has a production capacity of 1,350,000 kg of oil, stored in 26 stainless steel tanks of approximately 50,000 kg each. These tanks maintain a temperature of around 20-25°C and protect the oil from oxidation, keeping the properties of freshly milled oil constant.

Olives are milled at Oleopalma under an integrated production system and always within 24 hours of being picked. These conditions allow us to offer bottlers an oil with fruity aromas, well-balanced pungency and bitterness, and no organoleptic defects.

ROOTED IN TRADITION

THE LAND

OIL QUALITY

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