The world’s leading exporter of Extra virgin olive oil, Spain is a well-known reality in the panorama of high quality Extra virgin olive oils.
The artisan companies, scattered throughout the national territory, increasingly offer cutting-edge products successfully exported internationally.
What has favored the leap in quality of the Iberian EVOO, on various fronts, is also a new generation of olive entrepreneurs who, while not distorting the typical tradition of Mediterranean olive production, have looked to innovation as a cornerstone of development.
This is the philosophy of Hugo Quintanilla Ripoll, owner of the Señoríos de Relleu olive farm. Agronomist, son of olive entrepreneurs, Hugo has started the family business towards a new concept of usability of Extra virgin olive oil: quality, sustainability, with a winning packaging in terms of aesthetics and revolutionary in the choice of a material other than glass bottle.
Available in various countries, Señoríos de Relleu is a company that is aimed at a consumer with a knowledge of the EVOO oil product and the awareness of buying a high quality Extra virgin olive oil, therefore healthy, tasty, stored in an aluminum box and decorated with fine illustrations, ideal as a gift or to collect.
Relleu, a charming Spanish village, with just over a thousand inhabitants, in the province of Alicante, is located in the hills of the Aguilar Sierra (Spanish mountain range over 800 meters).
Quiet, mountain air, unspoiled nature are the peculiarities of a country treasure chest that has the advantage of a location close to the tourist services offered by the Costa Blanca (for example, the beach which is only a few kilometers away).
Once, the village stood around an ancient castle and, today, surrounded by almond groves, pine groves, carob trees, it is also an ideal place for the cultivation of olive trees. At 429 meters above sea level, ten kilometers from the Mediterranean Sea, with frequent rainfall and mild temperatures, Relleu has optimal conditions for cultivating the native varieties of olive trees that thrive in the area.
In this corner of land, Señoríos de Relleu produces Extra Virgin Olive Oil, carrying out a family and sustainability project from generation to generation.
Eliseo Quintanilla Almagro is the soul of Señoríos de Relleu. Born into a farming family, Eliseo decides to devote himself to pharmaceutical studies, in particular concerning the natural well-being brought by plants. Studies lead him to discover the beneficial anti-inflammatory and anti-carcinogenic properties of oleuropein, present in the olive leaf. After completing his studies, the olive grove became his main business activity. This passion has also been handed down to his son Hugo who, today, carries out much of the work in the company.
The choice of Masía El Teuladí, a farmhouse built in 1918, as the location of the company was not accidental. The clayey and calcareous clayey soil, typical of the area, proved to be ideal for the cultivation of the indigenous varieties Manzanilla Villalonga, Blanqueta, Changlot Real, Alfafara, Genovesa.
Twelve thousand olive trees, a limited production but of the highest quality, as the company works only with its own olive groves and in the family oil mill. Harvesting is anticipated at the beginning of October. The time between the olive harvest and the oil processing is minimal (cold pressed). Once the EVOO is obtained, it is stored in stainless steel tanks.
The company’s innovation is characterized by packaging: an unbreakable, recyclable aluminum bottle that totally protects the product from light.
The naive style of Paula Alenda’s decorations (a different decorative line for each size) tell the story of the people who created the company, highlighting the soul of a farm, also used for tourist visits.
Señoríos de Relleu Extra Virgin Olive Oil is characterized by a fruity, fresh taste of freshly cut grass. There are available four types of EVOO: delicate, medium, intense and organic. The difference between them consists in the percentage of each variety of olives used. Precisely this characteristic gives each EVOO oil different aromas and tastes. The harvesting system is manual threshing and stirring. The harvest period is between late summer and late October. The extraction system is continuous two-phase. Storage in stainless steel tanks inerted with nitrogen. Acidity: 0.1º.
Partida Figueret 2
03578 – Relleu (Alicante)