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Production Process

Our crop starts in November, when olives are been picked in their exact point of maduration, through non-aggressive procedures, contributing with the rural development.

The olive is daily delivered to our milling facilities, where it is classified and derivated to our milling lines, starting the process in the same day we have been collected and make us to obtain a product with a maximum quality. Afterwards, the Olive Oil is drived to our tanks, where it stays in the best conditions until bottling is needed.

We have an Autocontrol System based in the APPCC for the evaluation and the control of the process.

We are located in the highest area in the middle of Natural Park of Sub-bética (Córdoba) being olive lands in upper 700 metres height. These special growing conditions, in addition to our special climate, make our olive oil "unique" in Spain. 

Mainly, we work with the varieties of the olive: "Picuda", "Picual" and "Hojiblanca" and we obtain a natural juice that maintain the flavour, aroma, vitamins and other elements, being ready to be consumed.

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