La Chinata

The history of La Chinata dates back to 1932, when their ancestors began to mill the olives of Sierra de Gata. At that time, the oil was obtained from very rudimentary mills. The olives were crushed in stone mills and a paste was obtained, which was then introduced into a press to extract the olive oil. Layers of paste were formed, separated by circular plates known as 'capachos', which were placed in a press, and the olive oil was obtained by pressing. The oil was then decanted to separate the 'alpechín', which is what the water and olive residue used to be called.

 Nowadays, La Chinata has the most modern milling and pressing systems, which, although they are purely mechanical, can extract much more oil from the olives, in a clean and controlled way, to guarantee the quality of the Extra Virgin Olive Oil.