Venta Valero is an early harvest olive oil made from Hojiblanca olives, which we pick up once they have acquired a yellow tone. This indicates the “envero”. Then we transport the olives to the factory in less than an hour. In the factory, first we do an intense cleaning, taking off all of the leaves, the olive is milled and it is extracted in cold temperatures always less than 70 degrees Fahrenheit.
Our EVOO is a tribute that Vicente Méndez, the head of three generations of olive farmers, makes to the small village where he was born in Almedinilla. In the Sierra de la Subbética (in the south of Spain) with no more than 50 habitants, the town is surrounded by a sea of old olives trees at the top of a 3,150-foot tall mountain and sits along the crossroads of Jaén, Córdoba and Granada.