The acidity of Extra Virgin Olive Oil is lower than 0.4º. With high oleic acid content being initially extracted through a cold pressure system so that the oil becomes fruity and obtains its wonderful smell, colour and taste. These outstanding characteristics have earned it the following endorsements:

• Denomination of Origin (Vintage Guarantee) of Sierra de Segura.
• Ecological Farming Committee of Andalucía.
• Certified Quality (granted to Andalucian Quality Foods).
• Product of the National Park.
• ISO 9001: 2000.
• HACCP: Hazard Analysis and Critical Controls Points.
• Traceable Product.

The olive trees which cover the cultivation belong to varieties known as Picual, Cornicabra an Royal. The trees are robust and with many branches, capable of resisting diseases and very low temperatures.