Finca La Torre
One Limited Edition

There are a number of important national and international olive oil competitions around the world, but the Italian guide Flos Olei stands out from them all. It can be considered the best reference for judging the world's best oils. Every year, the 500 best oils in the world are rated out of 100 points. Additionally, there are 20 clearly defined award categories including the oil itself, certain characteristics and farming techniques. The editorial team consists of certified and experienced Italian olive oil tasters as well as their international network.

Flos Olei Reviews

• 100 points, 2022
• 100 points, 2021
• 100 points, 2020
• 99 points, 2018
• 98 points, 2017

Other awards

2018:

• Gold, Oliv Oil Award Zurich, Best Mono-Variety, Best Organic, Best of Spain
• Gold, Olive Japan

2017:

• Gold Medal, NYIOOC (New York International Olive Oil Competition)

In the heart of Andalusia, surrounded by untouched nature, lie olive groves of Finca La Torre atop the ruins of an ancient Roman oil mill, which dates back to 220 BC. The estate as it stands today was founded in 1998 and has been completely renovated in the last few years. Olive oil is produced here following traditional techniques at the highest possible level. Finca La Torre is a pioneer of organic cultivation in Spain, and the farm is certified organic and Demeter. The olive groves are surrounded by meadows and pine forests, flanked by two mountain ranges, in an exceptional location near the Malaga coast. The secluded location offers spectacular, panoramic views in a spacious garden setting with a 1km long palm avenue. With almost 380 hectares of land, the estate is home to around 34,000 trees of the Hojiblanca, Arbequina, Cornicabra and Picudo olive varieties.

In the heart of Andalusia on the Malaga coast near Antequeras lie the olive fields of Finca La Torre: between two important national parks, the Fuente de Piedra and El Torcal de Antequera. The estate lies in the midst of unspoilt nature, surrounded by fields, pine forests and two large chains of hills.

Different harvesting methods are used depending on the location, cultivar and ripeness of the fruit. Regardless of whether the harvest is carried out by hand or mechanically, the focus is always on harvesting the fruit with the utmost care. After harvesting, the olives are transported to the mill as quickly as possible in well-ventilated containers. As the mill is located in the centre of the farm, the time between harvesting and grinding the fruit is reduced to just 2-4 hours.

The ground olives are then subjected to a two-phase cold extraction process - a mechanical and gentle process in which the oil is extracted from the olive paste in a centrifuge. The pulp is "extracted", so to speak, in rapidly rotating drums. The filtered olive oil is stored in a refrigerated cellar at a temperature of 20 to 25 °C all year round. Nitrogen is added to the sealed storage containers to prevent oxidation. The olive oil is only bottled when an order is received.

The company is certified organic and Demeter.

Visit the picturesque finca and the interesting surroundings of Antequera. Information about Antequera: http://turismo.antequera.es/de

Storage

Because this oil oxidises easily, it should be stored in a cool, dark place and closed tightly.

Organic Certification

Food for everyday consumption