CORONAVIRUS HEALTH CRISIS: ACTION PROTOCOL OF S.C.A. OUR. MS. FROM CARMEN
Todas estas medidas se mantendrán en vigor mientras se mantenga vigente la declaración del estado de alarma decretado por el Gobierno....
The cooperative Agraria Andaluza Nuestra Señora del Carmen, is located in Torredonjimeno, in the heart of the region of the Campiña Sur de Jaén, fertile lands given the proximity of the Guadalquivir valley, and where the main activity is the cultivation of olive groves, The vast majority are rainfed and of the Picual variety, impregnating its virgin olive oils with special characteristics that are unbeatable in taste and smell.
The town of Torredonjimeno, from its Roman origins (twin colony Augusta Tuccitana), through Muslim domination, until today, has been marked by the culture of the olive tree and its fruit and has developed an idiosyncrasy around olive oil, reflected in its economy, customs and gastronomy.
The cooperative Ntra. Sra. Del Carmen was established in 1964 with 87 members. Since its inception, the company’s policy has been to expand and improve its facilities, services and products. It currently has more than 350 members, an area of 5,700 hectares of olive groves, with an approximate average production of five and a half million kilos of oil.
Since 2004, it has a new factory, pioneer in technical and technological advances and certification of Quality Management and Environmental Management under the ISO 9001 and 14001 standards respectively, helping to guarantee, in all production processes, the traceability and food safety of our final products.
Todas estas medidas se mantendrán en vigor mientras se mantenga vigente la declaración del estado de alarma decretado por el Gobierno....
La Cooperativa Nuestra Señora del Carmen de Torredonjimeno, dedicada a la molturación y elaboración de aceite de oliva, conmemora durante este año 2014 el cincuenta aniversario de su fundación....
El aceite de oliva envasado sigue recuperando la confianza del consumidor, tras asistir el pasado 2013 a un descenso del consumo, provocado por el incremento de los precios....
Absolutely irreproachable taste and acidity (expressed in oleic acid), less than 0.8º.
They are those virgin olive oils that present optimal results in both chemical and sensory analysis. In the result of the tasting, the fruity median must be greater than 0 and cannot have any defect.
Tasteful and with an acidity of less than 2º (it is also called “fine virgin olive oil” in the production and wholesale phases).
These are the oils that, without being optimal, are very good products. They have small sensory defects that prevent them from being classified as extra virgin but are still perfectly fit and excellent for human consumption.
Virgin olive oils that present obvious defects in their organoleptic characteristics are classified as lampante olive oil.
In addition, its chemical composition is notably worse than extra virgin and virgin olive oils. They are not suitable for human consumption and are sent to the refineries where they will be processed.
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