Bioclimatic Olive Mill Suerte Alta · Best Olive Mill in Spain

									Innovating every year in search of perfection 								

Its own bioclimatic oil mill, designed by Manuel Heredia Halcón in 2006 and awarded for its architecture. Cold extraction below 27ºC, in under 24 hours, and 100% renewable energy. Here we care for the oil even before we make it.

bioclimatic oil mill

An oil mill that respects the land

100% renewable energy.

Manuel Heredia Halcón designed the oil mill in 2006 following the principles of bioclimatic architecture: rammed-earth walls 60 cm thick act as thermal mass, solar panels cover the entire energy consumption, and a building that works with nature, not against it.

Early harvest – picked at the optimal moment of ripeness

Harvesting begins with picual olives at their optimal ripeness, capturing every aroma, flavour, polyphenol and other properties such as vitamin E found in the freshest olives.

This carefully selected harvest yields oils with greater stability, higher polyphenol content, aromatic complexity and a unique flavour on the palate.

October · November harvest

Early harvest

Optimal ripeness index

Transport and pressing in under 24 hours

At Suerte Alta, the olives travel no more than 4 kilometres from the grove to the mill. Having an oil mill at the heart of the estate is one of Suerte Alta’s key assets. Our olives arrive fresh and are pressed within minutes of harvest, preserving their aromas and ensuring maximum quality.

Oil mill at the heart of the estate

Pressing<24 h

Full control of the process

									Cold extraction,
preserving aromas and polyphenols								

From the grove to the mill’s hopper, the olives are kept below 27ºC at all times. The closeness between olive grove and mill allows pressing within hours of harvest, guaranteeing an extra virgin olive oil with every nuance intact and all the freshness of the harvest.

Oil mill at the heart of the estate

Cold extraction

Full control of the process

									Storage in
stainless steel at a controlled temperature								

After pressing, the oil is stored in stainless steel tanks under a food-grade nitrogen atmosphere, at a constant temperature between 16ºC and 20ºC. This keeps its freshness, nutritional properties and aromas intact all year round.

Stainless steel tanks

16 tanks

Constant temperature

Maximum degrees during extraction

Hours from harvest to pressing

Constant storage temperature

Guided Tours

									Come and see where
one of the world’s finest oils is born								

Join us as we walk through the production process, discover the estate and the oil mill, and finish with a guided tasting of our AOVEs of the year. An experience designed to make you fall in love with the oil.

Club de Amigos (Friends Club)

Join the exclusive Suerte Alta club

Club de Amigos is your gateway to the Suerte Alta world: early access, exclusive discounts and experiences reserved only for our members. Being part of it has its perks.

10% off your first purchase

Limited editions

Priority visits

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Bioclimatic Olive Mill Suerte Alta · Best Olive Mill in Spain

Innovating every year

in search of perfection

An oil mill that respects the land

Early harvest – picked at the optimal moment of ripeness

Transport and pressing in under 24 hours

Cold extraction,preserving aromas and polyphenols

Storage instainless steel at a controlled temperature

Come and see whereone of the world’s finest oils is born

Join the exclusive Suerte Alta club

Cold extraction,
preserving aromas and polyphenols

Storage in
stainless steel at a controlled temperature

Come and see where
one of the world’s finest oils is born