Arbequina Extra Virgin Olive Oil by La Chinata

The history of La Chinata begins around 1932, when their ancestors began to grind olives from their region: Gata’s mountain range. In those days, olive oil was obtained in rudimentary olive-oil mills. Olives were put into stone mills to be crushed, and a paste came out as a result. Such paste was later on put into a press in order to extract the oil. Paste layers were formed, and they were separated by circular plates. By pressing those plates olive oil was extracted. The olive oil that came from the process was decanted to separate it from the Alpechín: a mixture of water and olive residue.
Nowadays, they count on the most advanced grinding and pressing systems, and, although, they are still purely mechanical processes; they are able to extract a lot more oil in a very clean and controlled manner in order to guarantee the quality of an extra virgin olive oil.
Aware of the growing concern among their clients to consume healthy, natural foods; they have for some time been producing a top quality range of products under their brand: La Chinata gourmet selection. They are mostly products made of our best virgin extra olive oil, but they have recently added several vinegars, honeys, salts, among other products.