Also from the Autonomous Community of Andalusia, the raw materials are acquired through acquisition, and the scale of production of Pinli is much smaller than that of Oleo Original: it has only four oil mills covering 350,000 olive trees, which is more in line with the demand for fine production of olive oil, and has been awarded the "Best Olive Oil Award" by the Spanish Ministry of Agriculture four times. In the competition for the IOC Mario Solinas Award, Pinley competed with Oleo Original, the representative of the green fruit category, and won four awards for its ripe fruit products.
 
Pinley was not too late to be founded, having started buying and selling olive oil in 1942 before opening a crushing plant. The production equipment has undergone several iterations, with a focus on improving the milling function to prevent the oxidation of the raw materials in the pressing process, and the lowest natural acidity can now be less than 1%. With this outstanding performance, Pinley won the top spot in the 2012-2013 World Olive Oil Mills Competition, beating out the Spanish mills, despite not being an accredited laboratory.
 
The oil mill is located in the small town of Priego de Cordoba in Andalusia, Spain, where the mountainous terrain is dominant, and the high precipitation increases the temperature difference to create a local "microclimate", which is especially suitable for the growth of ripe fruit varieties and is also the origin of the oil seed Picuda. When fully ripe, Picudo has a high sweet fruity taste, but its antioxidant capacity is weak, and it is still the second most popular fruit in Spain because of its oil production. With a natural acidity of less than 0.4 percent, Pinley's Picudo extra virgin is already one of the best olive oils in Spain, having twice won the NYIOOC Gold Award. 1L costs 80 yuan, which is not as cost-effective as Oleo's original Selection EVOO, but the taste is more suitable for Chinese taste buds.
 
Pinley extra virgin olive oil has a soft taste, which has made it successfully knock on the door of the Chinese market, becoming an olive oil brand for national team athletes of the China Training Bureau, and its sales performance in China's mainstream e-commerce is also in the forefront. However, in terms of nutritional value, ripe fruits are naturally inferior to green fruits, and they almost lose the taste of bitter and spicy flavor, and their performance is not outstanding.
 
The most popular variety in Spain is Picual, which produces more oil than Picudo and has a slightly higher antioxidant capacity, accounting for 50 percent of Spain's olive production. Pichar from the mountains is sweeter than those from the plains, and Pinley blends it with picudo and cold-pressed it to make a classic EVOO with a sweet and fruity aroma, but with a lesser bitterness and spiciness. Because it is a mixed fruit press, the natural acidity is also slightly higher than that of Picudo, at 0.5%, and the price is the same.
 
With a natural acidity of only 0.1%, Baron Pinley was launched in 1998 by the third generation of Pinley management in order to increase the tonality of the brand. Extracted from a mixture of Picudo and white leaves, the pressing time is greatly reduced to avoid oxidation, resulting in an oil yield of only 10% of that of ordinary extra virgins. The Baron, who has won three awards in the IOC ripe fruit category, uses the image of a monument from a small town farmhouse to create a bottle, which adds to the baron's aristocratic temperament, and is sold for 12.5 euros or about 95 yuan in Yingya 500ml. However, in order to highlight the baron's dense and bright yellow color, Pinley made the bottle transparent and not protected from light, and all the previous efforts to resist oxidation are likely to be in vain.