Olive oil is the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits for human health. In the organization of the Urzante company, it can be seen in its production cycle that its original values are present throughout the entire Extra Virgin Olive Oil production cycle: MAXIMUM QUALITY, TRADITION and RESPECT FOR THE EARTH.


The olive grove has an area close to 100 hectares, with more than 50,000 trees with plantations both in traditional mechanizable and intensive systems.

The farms, Ginestares and La Estanca, among others, are located in the municipality of Cascante (Navarra), a traditionally olive-growing town that had up to 15 trujales in the 1950s. Varieties such as Arbequina, Hojiblanca, Verdial, Arróniz, Arbosana or Koroneiki.

Favorable climatic conditions do not require special interventions for pests and certified organic fertilizers from organic cultivation of the olive grove are used.


The precise moment to carry out the olive harvest is when most of the fruits of the tree are changing color, just when very few green olives remain on the branches and some are fully ripe.

Since time immemorial, the olive harvest has been done by hand, imitating the movement of the hands when milking; or by striking the branches with a stick so that the fruit falls on a blanket placed under the tree.

These techniques currently coexist with the increasingly widespread mechanical harvesting with specific machinery that shakes the olive tree. To avoid damage to the olive, it must be transported to the trujal in rigid containers that prevent the fruit from breaking. Once the olive has been collected from the tree, the important thing is to process the fruit in the shortest time possible, to maintain all its qualities.

The olive is introduced into the trujal, branches, leaves and other impurities are removed. It is subjected to a washing process, weighed, and separated in hoppers according to the required classification (variety, organic, D.O., etc.).


Once in the trujal, the olive enters the milling phase, which consists of crushing and breaking the whole olive in order to facilitate the release and separation of the oil it contains. In this way, a paste is obtained made up of a solid part (formed by the remains of plant tissues) and a liquid part, where the oil and water of the fruit are found. It must be ground on the same day it is harvested or, at most, within 48 hours, thus preventing the oil from losing quality. If it took longer, the olive would ferment and the oil would oxidize.

The olive dough or paste that is obtained after grinding is beaten to promote the release of the oil. Water circulates through the mixer that must not exceed 30º centigrade, so that the aromatic compounds are not lost and the oxidation processes are not accelerated. This paste falls into the mixers, where some blades make it rotate at a speed studied to agglutinate the oil particles in suspension as much as possible.


It is the phase in which the oil contained in the mass that comes out of the mixer is separated from the rest of the olive components. The extraction consists of introducing the olive paste in a vacuum centrifuge, without adding chemicals or heat.

By rotating the pasta at high speed, and thanks to the different density of the liquids contained in it, the products are separated into levels, leaving the heaviest (water and pomace) in the outermost part of the centrifuge , in the center, the least heavy (oil).


After passing all the quality controls, the oil obtained is packaged ensuring its traceability, being able to check the exact origin of the oil by just reading the batch that appears on its label. From this moment, the oil is ready to be marketed and tasted by consumers, who for more than 60 years have placed their trust in our brand.


In Urzante we put all the senses oriented to take care of quality, and this is confirmed by the meticulous and strict quality controls that accompany our products throughout the production process, from the olive grove to the consumer’s palate. For this, it has a state-of-the-art laboratory, with which it performs chemical analyzes and sensory evaluations, which allows it to carry out routine analyzes with professionalism to verify the legal parameters and the development of new methods of analysis. A highly specialized professional team guarantees the efficiency of the entire control process. In turn, these competencies are also confirmed by various certificates in accordance with internationally recognized quality standards.


Our oil is a product with a high nutritional and gastronomic value. Most of the olive oil comes from Spain, as by far the largest producer with almost half of the world production. If you want to know where your olive oil comes from, read the information on the labels carefully, as you will find different texts that can be quite complicated. “Packed in —” means that the product has been packed in that country, but the oil inside could be from different countries and probably not from the country where it is packed. “Product from —“. At Ondoliva Olive Oils, we really treat our consumers seriously to avoid confusion. We are proud to say that our olive oils are always guaranteed to be 100% SPAIN ORIGIN. No confusion, no trick.


Olive oil is a monounsaturated fat and the cornerstone of the famous Mediterranean diet. Most people choose olive oil because of its many proven benefits for human health. Extra virgin olive oils offer even more: a world of bitter and fruity flavors that chefs are capturing to elevate dishes to a level they never thought possible.


There are several significant scientific studies showing the benefits of some foods that include olive oil. Replace other fats like butter with at least two tablespoons of extra virgin olive oil every day, eat lots of vegetables, and go for a walk, medical journals from around the world suggest.


Something else that will interest you and you will see who we are and how we make our product. An interesting infomercial broadcast by Televisión Navarra in December 2019.