At Llàgrimes del Canigó, crafting extra virgin olive oil is much more than a production process—it’s a legacy. Passed down through generations in the heart of Spain’s Costa Brava, our olive oil reflects the purity, tradition, and natural richness of this magical land.
We invite you to discover how our award-winning Spanish olive oil is made—from harvesting the first olives to sealing each bottle with the essence of the Mediterranean.
🌿 1. The Olive Harvest: Respecting the Land and Its Rhythm
Our journey begins each autumn in the hills of Agullana, Capmany, and Cantallops, where our Argudell olive trees grow under the watchful eye of the Pyrenees and the soft influence of the Mediterranean Sea. We carefully monitor the ripeness of each olive to choose the perfect time to harvest.
All olives are harvested by hand, using traditional techniques that respect the land and prevent damage to the fruit. This ensures that only the highest quality olives go into our oil.
🫒 2. Immediate Transport to the Trull d’Agullana Mill
Once harvested, the olives are quickly transported to our mill, the Trull d’Agullana, where the oil is extracted the same day. Speed is critical—olives left too long after harvest can ferment or oxidize, leading to defects in flavor.
At Llàgrimes del Canigó, we are committed to cold-pressing our olives within 24 hours, guaranteeing maximum freshness and preserving all the beneficial antioxidants and flavors.
⚙️ 3. Crushing: From Fruit to Olive Paste
Upon arrival, olives are thoroughly cleaned to remove dust, leaves, and small twigs. They are then gently crushed using modern stainless steel machinery—a contemporary evolution of the stone mill our grandfather once used.
This produces a thick olive paste, rich in aroma and deep green in color. The goal is to release the oil while protecting the olive’s natural compounds.
🔁 4. Malaxation: Blending the Paste to Extract the Soul of the Olive
The paste is slowly mixed in a process called malaxation, which helps the tiny oil droplets bind together. We keep the temperature below 27°C (80.6°F), maintaining the cold-pressed classification and protecting the oil’s polyphenols and vitamin E.
This slow and gentle process is where the aroma, color, and fruitiness of the oil truly begin to develop.
🌀 5. Separation: The Essence Emerges
After malaxation, the paste is sent to a centrifuge, which spins at high speed to separate the oil from water and solids, without using chemicals or heat. What remains is pure extra virgin olive oil, full of flavor, nutrients, and soul.
No refining, no additives—just the raw, honest product of the olive fruit.
🫗 6. Filtration and Storage: Preserving Freshness and Flavor
Depending on the final product, we may lightly filter the oil to remove natural sediments. Then, the oil is stored in stainless steel tanks in a temperature-controlled environment, protected from light and oxygen.
This ensures that when you open a bottle of Llàgrimes del Canigó EVOO, the flavor is as fresh and vibrant as the day it was pressed.
🍾 7. Bottling: From Costa Brava to Your Kitchen
Finally, the oil is bottled with precision and care. Each label tells a story—of heritage, craftsmanship, and connection to our land.
We offer our olive oil in various sizes, including 100ml, 250ml, and 500ml, so you can enjoy a taste of the Costa Brava, whether you're trying it for the first time or gifting it to a fellow food lover.
💛 Why Choose Llàgrimes del Canigó?
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100% Spanish Olive Oil made in the Costa Brava
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Crafted from native Argudell olives
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Cold-pressed within 24 hours of harvest
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No additives, no artificial flavors
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Family-owned & artisan tradition
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Award-winning infusions and pure EVOO