The first step for Aceites Mióleum to be able to offer the best product is the selection of its olives.

The selection and harvesting of our best olives is carried out at the optimum point of ripeness, that is to say, at the point of veraison, which is the moment when the olive begins to change its colour from intense green to golden/purple. This is the exact moment when its organoleptic properties are at their best. The olives are still very much attached to the olive tree and harvesting is much more complex, sometimes being carried out by hand, and requiring much more olives to obtain a litre of oil.

At Aceites Mióleum we exclusively use Picual variety olives, harvested from the olive groves that collaborate with us. The olives are harvested in the early hours of the morning, thus ensuring that the temperature of the harvested olives does not exceed 16º and that they arrive at the factory before 11 a.m. for milling.

All our oil is obtained through the process of cold extraction and after the process of natural decanting and filtering with plates we obtain an unbeatable totally natural product.

But that is not the end of our work for quality and excellence. There are other very important factors to be able to offer the best product, such as exhaustive production controls at all stages, being respectful with the environment throughout the process, as well as controls on the traceability of the product from the entrance of our olives to the factory until the final packaging of our MIOLEUM AOVE PREMIUM.