The olives found in the crops of EL TROS are 100% arbequine, which is the most common olive variety in Catalonia. Our arbequine olive has adapted to the climate and soil of the municipality of Castelló de Farfanya, region of the Noguera, Lleida, Catalonia (Spain). The extent of the cultivation is about 50 Hectares, and its yearly production is of 1.2 million kilograms of olives, which produce around 200,000 litters of extra virgin olive oil.


The olives are picked at their moment of optimum ripeness, which is when most of they are changing their colour from green to black. They must be collected manually and /or directly from the tree. It is also important that the olives are transported in the same day to the millwhere its oil is immediately extracted, by this, ensuring its premium quality. In the case of olive EL TROS, the harvest, transportation and extraction processes take a maximum five hours.




Once in the Castelló de Farfanya's mill, the olives are pressed into oil and the magic of the simple things happens. From one hard tree, capable of growing in very harsh lands, to a golden and pure liquid. In fact, the oil is simply the juice of the olive, but to get the required result it is important that the olives are pressed shortly after being collected from the tree. It should be noted that the olives contain water (which will eventually ferment) and also acid oleic (which will eventually rust). The smallest alteration to the olives can affect the flavour an olive oil quality.

From the best olives, comes the best oil. We reject the overripe olives, the mashed, the still very green and the ones collected from the ground.




Oil’s quality depends largely on the production process. Because of this, the olives of EL TROS follow a very strict process at the mill:


  • The Crushing: olives are rinsed with clean water in the mill and then grounded using a mechanical shredder system.

  • The Mixing: the paste resulting from the crushing is stirred by means of rotation of stainless steel facilities in order to bond the smaller oil droplets with the larger so that it is easier to separate the oil from the olive paste. This is done at a maximum of 27 Celsius degrees.

  • The Extraction: the oil extraction is accomplished by spinning the paste obtained from the mixing. The spin of the paste is performed at room temperature (between 18°C and 24°C). Gabriel Alsina determines according to his experience the ideal spinning conditions of velocity and mass flow. The appearance of the mixture in the spinning is essential to obtain the desired extraction, although indeed sacrificing the performance which generally does not exceed an 18%.


Decalogue to Obtain oil


Our mission is to achieve the production of an olive oil of the highest quality.

In 2008, the plantation of EL TROSarbequine olive trees was renewed. Now, the crops have drip irrigation, and the following processes are applied during its biological cycle: During spring and autumn, we plow up to 25cm in depth as preventive antiparasitic treatment, and we deworm and prune the trees to renew the wood and achieve a balanced growth of our olive trees.




The extra virgin olive oil EL TROS meets the criteria of the Decalogue of the production of the Extra Virgin Olive Oil of high quality listed below.


  1. The olive is a fruit and should be treated as such.

  2. Adequate control pests and diseases.

  3. Careful collection and transportation of the fruit, by separating the dropped olives from the ones from the tree.

  4. Sorting, separation and processing of the fruit according to its quality and variety.

  5. Olives collected from the ground shall not be mixed with the olives from the trees.

  6. Once classified, olives are stored according to their varieties and quality.

  7. Processing of the fruit at a proper speed and temperature

  8. Maintenance of the oil in ceramic or stainless steel tanks, at appropriate temperatures.

  9. Cleanliness. Lack of hygiene can affect the product's quality.

  10. Cultivation of the olive oil culture.



Some properties of our oil


Our olive trees do not lose its leaves during autumn but they preserve them with changes happening only every two or three years. Their biological cycle starts in the spring with the blossoming of the first flowers, when the surrounding temperatures are around 18 Celsius. Under regular conditions, 100 flowers result into 1 to 5 olives. The first olives are green, and as the cold weather arrives they start to mature and turn black. Between October and November, our olives tend to achieve their maximum ripeness. However, in our crops the olives are usually ready to be picked by late October.


To ensure the quality of extra virgin olive oil EL TROS, we undertake production processes thoroughly and with great care, from the collection of the olives right to the packaging. In addition we take a great pride in our quality control:


  • Acidity Index: represents the presence of free fatty acids, which results in small hinges in triglycerides. In the case of extra virgin olive oil the acidity index must not exceed 0.8% expressed as oleic acid. Our extra virgin olive oil EL TROS has an acidity index lower than 0.2%.

  • Monosaturated fatty acids are the most abundant acids in the olive oil composition. The most notable among them is the oleic acid, which is an indicator of health quality and favours the cardiovascular system as well as serving as a powerful antioxidant. The olive oil EL TROS is composed by 72% of mini saturated fatty acids, whereas the standard values for other extra virgin olive oils are between 70% and 75%. The composition of polyunsaturated acids of 8,5% - 10% of our oil EL TROS, and saturated fatty acids represent between 10% - 15%.

  • The oleic acid is present in the olive oil in variable percentages according mainly to the olive variety. It is valued as fat not only for its health properties, but also for its culinary advantages as it is more resistant to high temperatures that occur during frying, it is more stable, it decomposes more slowly and impregnates less fat in food. Thus, foods fried in olive oil EL TROS are less caloric as it contains less fat.



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