The history of La Chinata dates back to 1932, when the company began milling olives in the Sierra de Gata (Extrademura).
Originally layers of paste were formed, separated by circular plates known as ‘capachos’, which were placed in a press, and the olive oil was obtained by pressing. Nowadays, they have the most modern milling and pressing systems, which, although they are purely mechanical, can extract much more oil from the olives, in a clean and controlled way, to guarantee the quality of the Extra Virgin Olive Oil.
They have also ventured into other products such as honey, mayonnaise and pates.
