The olive harvest begins in early October. By harvesting practically green olives, we obtain the best organoleptic and aromatic qualities. We work mainly with the arbequina and picual varieties. With them came our first olive tree plantations from which we obtained our first EVOO: Francisco Gómez Gold and Black.

These are oils that have become consolidated in the market with the passing of the harvests, being one of our reference brands. This range of premium oils is ideal for raw consumption.