A health-producing factory


The real ‘factory’ where the olive oil is produced is the olive grove. So here at Finca Duernas, we give each and every one of our olive trees the maximum attention and do our utmost to make sure that during the whole process of harvesting and milling, the natural juice of the olive is tended with loving care.

The Finca Duernas mill is strategically located right in the middle of a sea of ​​olive trees, so the freshly-picked olives reach the mill in a matter of minutes. The pressing is done cold and with the maximum care to avoid losing any of the fruit’s freshness and natural properties. That way, in under an hour, the Finca Duernas olives have been pressed and are stored in the cellars.

The Duernas olive oil mill is also organic and is controlled by International Food Standard (IFS) norms.


The Finca Duernas cellars feature state-of-the-art insulated walls and ceilings and an air conditioning system which prevents the olive oil from being exposed to any sudden changes in temperature which might affect its quality.

Once any impurities have been filtered out, the olive oil is stored under nitrogen to prevent oxidation.


At each harvest, we select the best juices for our own bottling. We offer top-quality extra virgin olive oils of the Arbequina and Picual varieties, most of which are organic. The different brand names reflect the level of ripeness of the fruit.


At Finca Duernas, the whole process from the tree to the bottle is controlled and our mission statement is the production of excellent quality olive oils while nurturing the land and its biodiversity.

Each bottle packaged in Finca Duernas has a batch number, by which we can trace the trees the olives came from, as well as the harvesting and milling dates. This system of total traceability ensures that our farm complies with the most stringent food safety guidelines and guarantees of excellence.


The word “almazara” (Spanish for ‘olive oil mill’) comes from Arabic and means ‘place where it is pressed’. Originally, the earliest known mills consisted of a type of mortar stone where small quantities of olives were pressed at any one time. As agricultural production expanded, so did the complexity of olive oil mills: the more olives produced, the greater the need for more productive oil mills. The first olive oil presses began to appear in the Copper Age, when societies emerged with the economic expertise to produce and export olive oil. It was a time, too, of exploring new trading outlets with Egyptian ports, which soon led to the establishment of regular trade routes.