Our Oil: Good Jaleo
Our extra virgin olive oil is obtained exclusively by mechanical means: cold-pressed from healthy olives, with no chemicals or refining. We call it oil, but it’s really juice. Olive juice of the highest quality. That simple.
Origin & Variety
We work exclusively with Picual olives grown in the Martos region of Jaén. We collaborate with several local cooperatives, allowing us to select by quality, trace every batch from the field, and know personally the people who care for the olive trees.
Production Process
Harvesting
Olives are handpicked using rakes or stripping methods, at their optimal ripeness — known as the veraison stage. They are quickly transported to the mill to avoid deterioration.
Cleaning & Sorting
Upon arrival, olives are sorted by quality and origin, cleaned with turbines and sieves, and washed in hydraulic tanks. They are weighed, and samples are analyzed to determine condition and yield.
Grinding & Malaxing
Olives are ground the same day using hammer mills or traditional stone wheels. The resulting paste is gently kneaded to release the oil without altering its qualities.
Extraction & Decanting
We use eco-friendly continuous systems with two-phase processing, avoiding added water. The oil is separated from the rest by natural decantation or vertical centrifugation.
Storage, Filtering & Bottling
The oil is stored in stainless steel or vitrified tanks, protected from light, oxygen, and heat. It’s filtered just before bottling to ensure maximum freshness and stability.
Quality & Sensory Profile
Fruit Composition
- Oil: 18%–32%
- Vegetation water: 40%–55%
- Pit & plant tissues: 23%–35%
Quality depends on many factors: variety, soil, climate, and harvest timing. But one thing’s for sure: milling on the same day is essential.
Sensory Profile
- Intense fruitiness
- Green aromas: leaf, fig tree, wood
- Balanced bitterness and spiciness
- On the palate: dense, enveloping, persistent
Commitment & Certifications
Sustainability
We’re committed to clean processes. We use eco-efficient machinery, and the olive pit is transformed into biofuel for self-consumption and heating.
Quality Certifications
Our main supplier is Cooperativa Nuestra Señora de la Fuensanta, which holds certifications recognized nationally and internationally:
- UNE EN ISO 9001:2008 – Quality management
- UNE EN ISO 14001:2004 – Environmental management
Issued by Bureau Veritas Certification, accredited by ENAC and UKAS.
Our Product Philosophy
Specialty Olive Oil
Inspired by specialty coffee, we follow the same philosophy: traceability, sustainability, fair treatment of producers, and uncompromising quality. That’s how we defined what sets us apart: specialty olive oil.
We didn’t inherit a model. We created a new one — and with it, a new way of understanding olive oil, from the tree to your table.
Only Extra Virgin
At Jaleo, we only use Picual extra virgin olive oil. No exceptions. We look for an intense, stable, and deep profile. The oil that represents us.
Consumer Food Information
Extra virgin olive oil
Origin
Product of Spain
Nutrition Facts (per 100 ml)
- Energy: 819 kcal / 3367 kJ
- Fat: 91 g
- Saturated fat: 14 g
- Monounsaturated fat: 71 g
- Polyunsaturated fat: 6 g
- Carbohydrates: 0 g (sugars: 0 g)
- Protein: 0 g
- Salt: 0 g
Storage
Store in a cool, dry place away from light and heat. Keep the container tightly closed after each use.
Category
Superior category olive oil obtained directly from olives and solely by mechanical means.
Company Information
ACEITES DE ESPECIALIDAD JALEO SL
Calle Fernando Feijoo 1 3D
23600 Martos, Jaén
CIF B75298836