Olives in brine
The varieties of olives used are Arbequina (Catalonia) and Fragua (Lower Aragon).
The olives are sorted according to size and stored in our oil mills or underground tanks, water is added to them and, later, the necessary salt.
The oil mills are regularly inspected throughout the natural fermentation process. When the olives are ready, they are sorted by hand and broken or split olives are rejected. Once this process is complete, they are packaged.

The process is natural; no preservatives or additives are used.

The process is natural; no preservatives or additives are used

Mallafré is a family oil mill founded in 1934 by the grandfather, Joan Mallafré Salvado, and the grandmother, Josefa Cros Torrents, in Riudoms, a town in the Baix Camp region (Tarragona).

At that time, the mill consisted of a stone millstone and a hydraulic press. In 1975, with the help of my father, Humbert Mallafré Cros, my grandfather installed another set of millstones and a second hydraulic press.

In 1984, my father expanded the mill again with the acquisition of two more modern hydraulic presses.
Due to the increase in olive production, in 1989, with the help of the third generation, a new centrifuge system was introduced with the acquisition of a press with a capacity of 40,000 kg of olives per day. Subsequently, another continuous press was acquired, which doubled the milling production.

In 2003 we acquired a new mill to produce 100,000 kg per day.

Our oil mill is unique in its kind, as it consists of a set of millstones, four hydraulic presses and two continuous systems with partial extraction system called Sinolea and Palacin, with their respective decanters and centrifuges