THE COOPERATIVE
NTRA. SRA. DEL CARMEN

The cooperative Agraria Andaluza Nuestra Señora del Carmen, is located in Torredonjimeno, in the heart of the region of the Campiña Sur de Jaén, fertile lands given the proximity of the Guadalquivir valley, and where the main activity is the cultivation of olive groves, The vast majority are rainfed and of the Picual variety, impregnating its virgin olive oils with special characteristics that are unbeatable in taste and smell.

The town of Torredonjimeno, from its Roman origins (twin colony Augusta Tuccitana), through Muslim domination, until today, has been marked by the culture of the olive tree and its fruit and has developed an idiosyncrasy around olive oil, reflected in its economy, customs and gastronomy.

The cooperative Ntra. Sra. Del Carmen was established in 1964 with 87 members. Since its inception, the company’s policy has been to expand and improve its facilities, services and products. It currently has more than 350 members, an area of ​​5,700 hectares of olive groves, with an approximate average production of five and a half million kilos of oil.

Since 2004, it has a new factory, pioneer in technical and technological advances and certification of Quality Management and Environmental Management under the ISO 9001 and 14001 standards respectively, helping to guarantee, in all production processes, the traceability and food safety of our final products.

OLIVE OIL FROM TORREDONJIMENO, CAMPIÑA SUR DE JAÉN

LAST NEWS

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PRODUCTS AND ONLINE STORE

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Extra Virgin Olive Oil source of health

HEALTH AND RECIPES

Extra Virgin Olive Oil, a fundamental piece in our Health and Well-being

TYPES OF OIL

There are different types of olive oils that we need to know in order to make better use of them. The official categories (legally regulated by the European Union) are the following:

EXTRA VIRGIN OLIVE OIL

Absolutely irreproachable taste and acidity (expressed in oleic acid), less than 0.8º.

They are those virgin olive oils that present optimal results in both chemical and sensory analysis. In the result of the tasting, the fruity median must be greater than 0 and cannot have any defect.

VIRGIN OLIVE OIL

Tasteful and with an acidity of less than 2º (it is also called “fine virgin olive oil” in the production and wholesale phases).

These are the oils that, without being optimal, are very good products. They have small sensory defects that prevent them from being classified as extra virgin but are still perfectly fit and excellent for human consumption.

LAMPING VIRGIN OLIVE OIL

Virgin olive oils that present obvious defects in their organoleptic characteristics are classified as lampante olive oil.

In addition, its chemical composition is notably worse than extra virgin and virgin olive oils. They are not suitable for human consumption and are sent to the refineries where they will be processed.

SCA El Carmen, tradition and innovation in Olive Oil

CONTACT

S.C.A.A. NTRA. SRA. DEL CARMEN
C/Villadompardo, 106
23.650 TORREDONJIMENO, JAÉN (SPAIN)
Phone: +34 953 571 789
Fax: 953 57 30 54
info@ccarmen.com