At Aceites Cassopeia we would like to share our passion for a unique product, made via a
painstaking process, meticulously controlling all aspects of production until an oil with an intense
flavour has been achieved, still keeping all of its mesophilic properties.
In order to make the highest quality extra virgin olive oil some fundamental steps are followed,
striving to maintain the original properties of the fruit intact throughout, right from the picking of
the olives to the storage of the final product.

– Our olive oil is made from olives picked at the beginning of the season (the first days of
the harvest)

The olives picked in October, or the beginning of November, give fruitier oils with a
greater intensity.

– The process of making the oil starts in less than 3 hours from being picked, reducing the
oxidisation of the fruit as much as possible, which would also mean a loss of nutritional
and mesophilic properties.

– We produce our olive oils at low temperatures (20-22 degrees centigrade)
Cold extraction olive oils are produced at temperatures between 20ºC and 27ºC. The
lower the temperature, the higher the quality of olive oil.
The substances responsible for the smell and taste of the olive oil are volatile. This
means that the more the mixture is heated in the process, the lower the intensity and
aroma of the oil.

The lower temperatures mean that there is less quantity of oil produced. For example, in
a conventional extra virgin olive oil 5 kilos of olives are needed per litre, Aceites Cassopea
use 8-10 kilos of olives per litre of olive oil.

– The filtering of the oil is very important because this helps avoid possible fermentation.
Oil that is not filtered contains water particles which oxidise the oil.

– Lastly, we bottle our olive oil in bottles of dark glass which helps preserve the properties
of the oil.