The extra virgin olive oil is the result of a careful process of harvesting, selection and elaboration, and for that reason it is an essential product in our table to achieve a healthy and good alimentation, being nowadays the clearest sign of the mediterranean food.

In this olive oil, natural juice from the olive, we found the highest qualities of purity and vitaminc content. It also satisfies the most demanding palate thanks to its characteristic flavor, aroma and color.
This excellent olive oil is a natural product, whitoud any type of manipulation or additives.

Into the most outsanding qualities we found:
- The extra virgin olive oil is one of the principals factors of prevention of the circulatory apparatus diseases because it helps to adjust the level of cholesterol in our blood.
- It apports the Vitamine E. It slows down the aging of the cell and the aging of us because it is a very good antirust.
- It apports the Vitamine A that is a very good protector of the vision.
- Its ecological production allows a minim aggression on the environment.
- The extra virgin olive oil is a product that maintains the flavor, aroma, color and the vitamins of the fruit.

The production integrated is an agricultural system of food production with methods that respect the human health and the medium environment with the objectives of obtaining products of high quality, to minimize the uses of products agrochemical, to optimize the methods of production and to diminish the residuos. Among the objectives that pursues the production integrated they emphasize:

-Obtaining of products of high quality.
-Takes care of of the health of the consumer.
-Applies respectful processes with the medium environment.
-It favors the diversity of the ecosistema agricultural.
-Etc.

The great advantage that gives so much for the producer as for the consumer is that permits the possibility of acquiring a product of high quality guaranteed.