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Whereas the first written testimonies of the olive tree come from the Minoan reign, 2,500 years before Christ, it was the Romans who contributed to the consumption and expansion of olive oil from Hispania throughout the Mediterranean and to even the remotest corners of the empire. This bucolic, privileged spot that can be glimpsed from the watchtower on the ancient Silver Way, in the neighbouring village of Torremejía, is located near the foot of the Don Diego Torres Mejías mountain range, and a stone’s throw from the Mozarabic route pilgrims took to Santiago.


These lands, located in the centre of the province of Badajoz, at the heart of the Tierra de Barros region, were coveted by our ancestors, who were able to predict the benefits of these fertile fields, as far back as in antiquity. A geographically and productively strategic place as regards the quality of the land, which has also been witness to numerous settlements. Greeks, Visigoths and Romans now lie under our vines and olive trees, and indisputable proof of this is the distance of just 12 km that separates us from the town of Merida, which the Emperor Augustus made a capital within the Roman Empire.



The 5,000 olive trees of Taldarroba withstand temperatures of more than 42 degrees in summer and freezing, below-zero temperatures in December. When autumn comes, as though by a miracle, the fruit appears, nature’s greatest exponent, to be transformed into that coveted, green-coloured, liquid gold. A tiny island in the vast olive sea of Spain, which contains over 280 million olive trees, just over 10% of which are in Extremadura.

A place where the most prized legacy parents have passed down to children is the message of respect for the land, a land where three basic elements – soil, sun and water – combine discretely and capriciously in order to perpetuate a tradition as ancient and Mediterranean as oil and wine production, year after year; a place where the only transformation of the fruit is entrusted to a nature that is cruel and relentless on some occasions, and generous and comforting on many others.


It is on this vast peneplain with extraordinary blue skies, where from dawn cicada song announces the heat of summer days, in striking contrast to the harshness of the dry, cold winter days, and here alone, that our splendid, varied types of oil come into being, an oil with an unmistakeable flavour, so sensitive to the palate that its notes reveal the moment the fruit is harvested. This is how the genesis of the oil takes place, oil altered by nothing more than the climate itself, as the land takes care of all the rest, in conjunction with a purely mechanical, ancestral process, to obtain the juice of the olive.



Its unquestionable beneficial, nutritional and culinary value has earned it a position amongst the most highly-prized oils. Something that transcends the delightful bouquet the sweetest– or perhaps the bitterest – of sensations may leave behind, but always with an indelible mark. Perhaps this is why it forms part of the Intangible Cultural World Heritage the Mediterranean diet has been acknowledged as.


Normally, it is elevated to the category of the most precious of metals, but its rank reaches beyond that: Extra Virgin Olive Oil is an emerald with a vocation as a diamond. The difference lies in the fact that you will never wear this jewel on any part of your body; rather it will form part of you, because natural olive juice, the result of a mechanical crushing process, retains all of its organoleptic and nutritional properties, and is a natural source of health-benefitting antioxidant substances. Because when something contributes to securing the greatest heritage of mankind – life – that something becomes excellence. And that is precisely the conclusion drawn by accredited scientific studies: Extra Virgin Olive Oil is proven to be a foodstuff which, at the same time as it acts as a preventative barrier to certain cardiovascular diseases, slows down the aging of cells due to its high content in antioxidant substances and polyphenols. It may not be the long-awaited elixir of life, but it does undoubtedly make a contribution.


To a certain degree we are hostage to what others want to tell us. Far from wishing to fall into a transcendental conception of olive oil, TALDARROBA S.L. has its feet planted firmly on the ground, which is precisely where everything begins. Over recent decades, we have witnessed opposing ideas in relation to the benefits or detriments this eminently Spanish product has on the health. Nowadays, fortunately, everything that is said or written is subject to rigorous examination to determine its veracity, which must be confirmed using methods precise enough to prevent the false expectations created by certain products. Traceability is the guarantee.



TALDARROBA extra virgin olive oil quite simply tells us that this is a top-quality product, the central pillar of the Mediterranean Diet, but without straying from reality. It is true that there are studies endorsing the antioxidant properties of certain varieties of olive oil, such as picual. The polyphenol content of this kind of oil is what gives it that power – as exploited as it is real – however. But it is not the task of TALDARROBA S.L. to speak of the goodness of olive oil; rather its mission is to place high-quality olive oil with an extraordinary flavour in the hands of consumers.

We are used to ignoring the potential of the raw materials available in our country; we need to appreciate the real value of things, no more, no less, without underrating the rest, however, and of course, we must remain open to continuous improvement, expansion, progress and the technological advances that preserve each and every one of the properties of our oil.





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