Our cultivation process has benefited both from the know how of three generations and the modern technologies derived from research and development by well known universities and agricultural research centers.

The trees follow a continuous hedge, to grant maximum sun exposure and maximum light in the foliage, which provides more fat acids and a homogenous ripeness of the olive.

Water and nutrients are carefully controlled to increase the quality of our oil.

We harvest very carefully , to prevent damage to the olives, and in a very short time to prevent deterioration of the fruit – the aroma and taste of the olive is thus preserved.

Sikitita is produced from the Sikitita variety, a derivation from the most well known varieties in Spain, Picual and Arbequina. Picual is bitter and spicy; Arbequina is sweet and smooth. Sikitita provides a perfect balance between both.

The process of production, from the olives in the olive grove to the obtaining of the oil, involves the following stages:

The fruit is harvested in mid-October, which increases the fruity taste of the oil but reduce the quantity of the oil obtained. Hear in Isbilya, quality and taste are always our primary concern.

Olives are harvested at night to maintain the low temperature of the fruit just before extraction,thus following a true cold extraction process (<71.6F). The result is a pure, concentrated elixir of olives.

Olives are harvested with over-the-row machinery. This allows us to pick all the olives in one day, thus preserving the homogeneous quality of our final product.

We dislodge the fruit from the tree canopy without damaging the fruit, and only in the ¾ higher area of the tree where the best olives are found.

Our olives are pressed in less than 2 hours after picking them.