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Since 1954, Conde de Benalúa, a cooperative formed by almost 2,000 members, combines tradition, innovation, and sustainability to produce high-quality extra virgin olive oil (AOVE). Its model integrates 4.0 technology, cold milling, traceability, and recyclable glass and tin packaging.
In addition, it promotes training and responsible agricultural practices. Its commitment to continuous improvement is complemented by AMA La Cocina de Amarga y Pica, a restaurant where AOVE is the star and Mediterranean tradition meets culinary innovation.
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Since its origins in 1954, Conde de Benalúa has been a benchmark in the production of high-quality extra virgin olive oil (EVOO). This cooperative, made up of nearly 2,000 members, has grown to become a small multinational with roots in the countryside, faithful to the freedom of its members and committed to sustainability and innovation. What began as a joint effort of 24 farmers to secure the future of their lands and families has transformed into a global entity that bets on excellence and preserving the natural environment. Over time, Conde de Benalúa has adopted an approach that combines advanced technology, sustainability, and olive tourism, along with a firm commitment to the Mediterranean diet, positioning itself as a leader in the sector and ambassador of EVOO worldwide.
One of the differentiating elements of Conde de Benalúa is its use of cutting-edge technology to optimize each stage of EVOO production. The cooperative has implemented a 4.0 production system in which the entire traditional cold milling process is carried out in the most efficient way that not only ensures the quality of the final product but also a reduced environmental footprint. This technological approach allows for high control at every phase of the process, from harvesting to packaging, thus guaranteeing the traceability and quality of each bottle.
Recently, Conde de Benalúa has taken a further step towards sustainability by opting for recyclable tin and glass packaging instead of plastic. This decision is both a conservation measure for EVOO and a commitment to the environment, as these materials prolong the freshness of the oil and significantly reduce the environmental impact.
Moreover, Conde de Benalúa constantly works on training its members and employees in sustainable agricultural practices, fostering a culture of respect for biodiversity and the circular economy. The cooperative promotes responsible farming practices that ensure soil health and the well-being of native flora and fauna. These actions not only reinforce its commitment to the environment but also comply with the United Nations Sustainable Development Goals (SDGs), thus demonstrating a clear vocation for social responsibility.
At the heart of the Conde de Benalúa mill, the restaurant AMA La Cocina de Amarga y Pica is the latest innovative proposal that has established itself as a unique gastronomic space, where extra virgin olive oil (EVOO) is not just an ingredient, but the true protagonist of each dish. This innovative restaurant combines the tradition of the Mediterranean diet with innovative culinary proposals, always with EVOO at the center of its creation.
Continuous improvement is a fundamental principle at Conde de Benalúa. The cooperative has been able to adapt to market changes and consumer demands, without losing sight of its commitment to quality and sustainability. Every year, Conde de Benalúa reviews its processes and seeks ways to improve its practices, always looking towards the future and the possibility of expanding its presence in the global market.
![Benalúa AOVE single-dose bottle 125ml 20 pcs [Support Granada 2031]](https://s3.eu-west-2.amazonaws.com/mentta/producto/benalua-aove-125-ml-caja-20-uds-lista-252-252.jpg)
