The history of La Chinata dates back to 1932, when our ancestors began to mill the olives of our region, the Sierra de Gata. At that time, the oil was obtained from very rudimentary mills. The olives were crushed in stone mills and a paste was obtained, which was then introduced into a press to extract the olive oil. 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. The oil was then decanted to separate the 'alpechín', which is what the water and olive residue used to be called.

Nowadays, we 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.

In the same way, aware of the growing concern of our customers to consume healthy and natural food, we have been manufacturing a line of high-end products for several years under the brand name La Chinata. These are mainly products made with our best Extra Virgin Olive Oil, to which we have also added other types of products such as vinegars, honeys, salts, etc.

Likewise, and taking up the ancestral uses that ancient civilisations gave to Olive Oil, we have developed a wide range of cosmetic products based on the natural properties of Extra Virgin Olive Oil. Our extensive experience in working with olive oil, now in its fourth generation, has provided us with the necessary knowledge to make the most of the qualities of Extra Virgin Olive Oil as a component in cosmetics.

On the other hand, and this time in response to the demands of modern catering, we have been researching the frying process with different oils for many years, and as a result of this exhaustive research, we have launched several vegetable oils for professional use to meet the needs of all types of frying in professional catering and the food industry.