Today we have:
• A state of the art processing mill
• A dedicated and professional production team
• Over 5,000ha of olive groves in Spain and Portugal
Modern Olivoculture Innovation
Unlike many traditional olive oil producers, we cultivate and maintain our olive trees throughout the year. We use cutting-edge, highly efficient techniques to harvest the fruit and transport it to our processing mill in under two hours. This ensures minimal oxidation of the olives before they are processed and helps guarantee consistent production of the highest quality Extra-Virgin Olive Oil.
Our olive groves comprise rows of olive trees planted in a configuration know as Super High Density. Innoliva was one of the pioneers of Super High Density olive cultivation, a system that owes much to the modern techniques developed by the California wine industry. The high density of planting allows mechanical harvesting using converted “over-the-row” grape harvesters. This system of harvesting is less aggressive on our olive trees in comparison to traditional harvesting methods. The olives arrive at our processing mill less than two hours after being harvested thanks to highly efficient logistics operations.
Wherever possible we try to operate in ways that are better, safer and more respectful of the environment than the minimum standards required by law. We have done this by improving our operating standards and protocols, and by developing new and more efficient ways of harvesting and processing of our olives.
We have designed a new planting framework to facilitate a harvesting system that is highly efficient, highly productive and less aggressive on our trees than traditional methods.
High quantities of the very best quality Extra Virgin Olive Oil.
Our secret to producing the highest quality Extra Virgin Olive Oil
We look after our olive trees throughout the year by using the latest technologies in irrigation, fertilisation, monitoring, pruning, harvesting and transportation.
We harvest our olives when they are at their optimum ripeness and we transport them to our mill in under two hours. To minimise oxidation and maintain consistent quality, we ensure that olives originating from the farthest groves are processed before olives from nearby groves.
Our olives are cold pressed into oil at less than 27 degrees Celsius to obtain the best quality product. During this process, our oil is constantly monitored and analysed by our team of dedicated specialist technicians for its moisture content, acidity, flavour and aroma.
To prevent oxidation and photo-degradation, and to ensure that our oil retains its premium quality, we store our oil in stainless steel storage tanks. This allows us to remove air and shield the oil from sunlight.
Our goal is to produce an excellent quality product that can be fully traced right back to the individual grove from which it was produced. We adhere to the highest Quality and Food Safety standards, and are proud recipients of IFS Food, ISO9001:2008, Kosher, Poduçao Integrada and Poduçao Biologica certificates.
Research & Development
Innoliva has embarked upon numerous Research and Development projects to improve the productivity, maintenance and efficiency of our olive groves.
In 2009, Innoliva started a project to improve the irrigation system within its olive groves. We employ new technologies that allow our team to monitor the response of our olive trees to varying volumes of water. We aim to nurture our olive trees throughout their lifecycle, maximising water and energy efficiency through technology.
We guarantee that our harvest will be executed with absolute efficiency following a year of environmentally-friendly management and preparation techniques that have some of the highest carbon sequestration levels found in any industry.
Our integrated production process works to produce olive oil sustainably. Our goal as a producer is to make more Extra Virgin Olive Oil using fewer resources.
1. TRADITION, INNOVATION & SUSTAINABILITY
2. HARVESTING PROCESS
3. FROM THE TREE TO THE MILL
4. STRINGENT SELECTION PROCESS
5. OLIVES MILLING
6. EXTRA VIRGIN OLIVE OIL / FRESH / ORGANIC
8. MONITORING / THROUGHOUT THE PROCESS
9. MORE THAN 8 MILLION LITRES OF EXTRA VIRGIN OLIVE OIL
10. SUSTAINABLE AND ENVIRONMENTALLY PROACTIVE
Awards obtained in New York,Los Angeles, Japan, China, Italy, Portugal and Spain have ensured that our Extra Virgin Olive Oils are always among the top five in the world according to The World's Best Olive Oil (WBOO)*.
Our Prizes & Awards
* WBOO is a non-profit organization aimed at building a ranking of the world´s best extra virgin olive oils based on the results of major international competitions.