Pinvor Food Co., Ltd., MUELOLIVA Pinli, founded in 1842 in Spain, is one of the top ten brands of edible olive oil, a fashionable and healthy advocate of imported food, and a world-renowned enterprise in olive oil production
Traditional olive oil producer, this is a word of mouth that we have passed down from generation to generation. At Mueloliva, we have made the consumption of olive oil a way of life, and in Subbética Córdoba we have been patient and responsible, producing our products with processes that have been passed down from generation to generation, and all in order to make it a sign of a modern lifestyle and a healthy diet.
We have been committed to the production of olive oil for more than 50 years. Our historical tradition dates back to 1942, when Mr. Mateo Muela began producing extra virgin olive oil in the traditional way of cold pressing in an oil mill. Although it was a difficult start, Mr. Mateo chose a new and different project, knowing that the industry would focus on extra virgin oils in the future. To this end, he developed a new grinding system and began to produce a unique, healthy, artistic and caring olive oil.
Half a century later, after three generations, at Mueloliva we still have the secret recipe for the best olive oil, which takes care of the health of all our customers and accompanies them for a long time. The brand has become synonymous with high-quality olive oil in the national and international markets.
We are located in Priegg, Corvado, one of the most traditional olive tree growing regions in the world – we produce authentic olive nectar in an all-natural way, thus guaranteeing the purity and perfection of our products.
In the production of this high-quality product, we pay attention to the introduction of new technologies and make significant investments to equip our oil plants with the latest modern equipment. We have a unique extraction system that allows us to obtain all or every single attribute of olive oil because water and temperature are not provided during the extraction process. We have been gathering various technical resources to continuously improve the quality of our olive oil and improve the deficiencies of the production process.
In Spain, the olive fruit is usually harvested during the winter months. The best time to pick olives is from November to January. At this time, the Pinley extra virgin olive oil pickers select the white leaf and picual olive varieties, which are harvested through advanced mechanized harvesting techniques, and all the fresh olives that do not fall to the ground are used as raw materials.
Carefully selected and harvested fresh olives are sent to the mill in the shortest possible time. In the oil mill, the olives are sorted, removed, and cleaned before they are cold-pressed. The cold pressing process of olive oil is very lengthy. First of all, the olives are milled repeatedly, and the resulting pulp is mixed with water at a moderate temperature and then subjected to a slow beating to ensure maximum extraction of the olive oil. After a complex and rigorous extraction process, the original pulp of Pinley olive oil is then loaded into a special stainless steel pool for oil-water separation, and after repeated filtration, the final result is a mellow Pinley extra virgin olive oil.
Each bottle of Pinlet extra virgin olive oil is bottled in Spain, avoiding spoilage or contamination that can occur during transport of bulk oils. The packaging design is tailor-made by Coca-Cola's packaging designers, the two olive leaves on the bottle are fresh and stylish, the transparent glass material allows the natural color of olive oil to be transparent, and the shrinkage design of the handle is also convenient for consumers to hold the bottle when using it.
