Love
for the earth.
Since 1996, one family, one estate, and one single oil. No blends. No shortcuts.
Learn a little more
about our history.
An authentic Signature EVOO.
From the olive grove to the bottle.
Tercio de las Torres is an extra virgin olive oil produced since 2004 by the Salas family. Each season, we put all our senses into crafting a product that stands out for its flavor, aroma, and quality. This effort has been recognized by numerous prestigious chefs who trust our oil for their culinary creations.
We guarantee the consumer that the process from the olive grove to the bottle is controlled by us at all times and protected by the Poniente de Granada Designation of Origin. This is not an industrial oil — it is a process full of meaning and sensitivity.
Finca La Catalana.
5.35 hectares of nuances.
In the west of Granada, in Huétor Tájar, lies Finca La Catalana. On its 5.35 hectares, intensely fragrant aromatic plants—rosemary, thyme—flourish naturally, from which the olive tree extracts its essences and transmits them to its fruit, giving unique flavors to each harvest.
The calcareous soil of the Poniente de Granada region, with its temperate Mediterranean climate and average temperature of 14 to 17°C, creates the ideal conditions for Picudo and Picual to express their best version. Long, cold winters, hot summers: the seasonal stress that concentrates the aromas in the fruit.
Our high-density intensive olive grove — with a planting framework of 6x8 meters — is designed to adapt to mechanization without sacrificing sustainability. Localized drip irrigation and soil care are part of our vision for olive growing that respects the environment.
The blend that
defines the oil.
Highly valued for the quality of its oil and its high oil yield. A vigorous variety, well-adapted to the climatic and edaphic conditions of the Poniente region of Granada. It provides sweetness, smoothness, and a fruity profile that caresses the palate. The balancing base.
A very rustic variety, with high oil yield and high stability. Tolerant to frost and excess humidity. Its high polyphenol content gives it an elegant bitterness and a low-intensity peppery finish — the signature that distinguishes an oil with character from one without personality.
Four decisions
that allow no shortcuts.
Early harvest
Harvesting takes place in the first half of November, before veraison, when the fruit is still green and retains all its organoleptic attributes: the peak of fruitiness, aromas, and flavor. This decision results in a yield of only 8-12% compared to the standard 20-28%.
First half of NovemberManual thinning
Only olives harvested directly from the tree—never from the ground. A meticulous box-collection process prevents any damage to the fruit before milling. Quality begins the moment the olive separates from the branch.
Only from the tree, never from the groundImmediate milling
From harvest to juice, no more than 24 hours pass. The proximity of the oil mill guarantees immediate cold pressing — always below 22°C — with the most advanced machinery, with no ingredients other than the juice itself.
Cold · Less than 24 hoursUnfiltered Reposo
The oil is left to rest unfiltered for three months, allowing the natural sediment to gradually settle. This artisanal process preserves all its properties, aromas, and flavors intact — and results in a limited production personally supervised.
3 months · Natural sedimentation
Medium fruitiness.
Elegant bitterness.
Low intensity final pungency.
Notes of olive leaf, apple, green almond, and banana. A fresh, lively aromatic profile that enhances salads, carpaccios, fish, and delicate dishes.
A balanced, very flavorful oil, rich in aromas. Fruity, with a high oleic acid content — high stability, low peroxide levels, high in polyphenols.
Ideal raw, in salads, or directly on bread. It enhances the flavor of any dish. Highly recommended for dietary purposes due to its high content of monounsaturated fatty acids.
