Cooperativa La Union de Montilla is more than just a family business: it is a company of 4000 families who live off and for the olive grove.

Spain is the world’s leading producer and exporter of olive oil production, mainly because of the wide number of different olives available. Every variety has its own characteristics in terms of flavour, colour and aroma. By combining different varieties you get a blend with other characteristics.

Olive oils, like wines, have different flavours and accents; they can taste fruity, sweet, tart, nutty or even grassy. Some oils are heavy and fully flavoured and some are light and have subtle flavours, so when cooking with olive oil, be guided by your own taste.

Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health.
The olive and its natural juice, olive oil, are at the heart of Spanish culture and the cultivation of olives and the production of olive oil have deep roots in the history of Spain.

Smooth, Vibrant, Bold. Just like a fine wine, the varietal, climate and region determine an olive oil’s taste. From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself. They will heighten the flavor of your meals and reveal the creativity in you.

In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness.

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