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.