Our family mill, Almazara Andres Aguilar, is located in Jaen, a province in southern Spain in a region called Andalucia. Andalucia produces 80% of Spain’s olive oil, and more EVOO than any other olive growing region in the world. The mill sits within our own 250 hectares of traditional Picual olive groves, and is surrounded by rolling hills of fertile land dotted with centuries-old trees as far as the eye can see. Those orchards produce several varieties of olives, including Frantoio, Koroneiki, Arbequina, and Coratina, but the primary varieties are Picual and Hojiblanca, which are known for their high levels of fruitiness and aromatic qualities. 

 

The mill is proudly owned and run by our co-founder Soraya’s family: Her brother, Andres, manages crushing and grower relationships; and her sister, Carmen, leads quality control and customer service. The team of ten includes an olive oil sommelier and experts in food safety and quality control who monitor the process from tree to tank. 


Built in 2005, our state of the art facility is outfitted with superior Pieralisi equipment, four continuous milling lines, and nitrogen tanks that can hold up to three million liters of oil, meaning we can process bulk amounts of product at an artisanal level of quality. We welcome visitors throughout the year for agro-food tours, and take pride in sharing our sustainable harvesting and milling practice with people from around the world. 


Our mill has won numerous awards for taste and quality since we began entering competitions in 2018: So far, we have won a combined 15 gold and silver medals at the NYIOOC World Olive Oil Competition and the Los Angeles International Olive Oil Competition.