We are the first cooperative Group of reference in the olive oil industry, both at the national and the international arenas. We are leaders in olive oil production and in services to the olive grove sector.
Production process
JAENCOOP GROUP takes care and controls the whole production process of olive oil, from the moment when it is harvested from the tree until it is bottled and it reaches the final consumer.
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Harvesting
It is one of the most important moments of the whole process, because it has a very big impact on the quantity and the quality of the yield of the current year and that of the following year, as well as on production costs. The perfect moment for harvesting is when the olives are full with the maximum amount of oil, and the highest quality is usually obtained when the green olives disappear or when the highest proportion of veraison olives is reached.Selection of olives
Once the fruits have reached the mill, they undergo a selection and classification process that will separate them according to several aspects: their variety, whether they have been harvested from the branches or picked from the floor, whether they are healthy or have been attacked by diseases, etc. Then the olives are washed to remove any leaves or debris that may be mixed with them. After being washed, the fruits go into a hopper, where they are immediately CRUSHED. In order to obtain high quality olive oil it is essential to grind the fruits as soon as possible, in order to avoid any fermentation while stocked.Oil separation
El decanter is a centrifuge with a horizontal axis that rotates the mixed mixture, separating the oil from the rest of components, the dregs of crushed olives (skin, flesh, pits and water). This first oil still has a lot of water and flesh in it, so it goes through a centrifuge with a vertical axis which will enhance oil separation.Bottling and canning
Bottling and canning must help keep the product in the best possible conditions for consumption. In order to avoid early oxidation and deterioration before bottling, olive oil is filtered in order to remove any suspended particles still present, the particles responsible for the cloudy aspect of olive oil.


