La Chinata

History of La Chinata

The history of La Chinata dates back to 1932, when their forefathers began milling the olives of the Sierra de Gata region. At that time, oil was obtained from very rudimentary mills. The olives were crushed in stone or rock mills and a paste was obtained, which was then put into a press to extract the olive oil. Layers of paste were formed, separated by circular plates known as “capachos”. Afterwards, they were placed in a press and the olive oil was pressed out. The oil was then decanted to separate the vegetable water, as the water and remains of the olives were called.
Today, La Chinata has state-of-the-art milling and pressing systems that are purely mechanical and can extract much more oil from the olives in a clean and controlled way, and this is done to guarantee the quality of the extra virgin olive oil.
Their many years of experience working with olive oil, now carried out by the fourth generation, have given them the knowledge needed to use and optimally harness the qualities of extra virgin olive oil as an ingredient in cosmetics. They now have a wide range of cosmetic products based on the natural properties of extra virgin olive oil, drawing on the traditional uses of olive oil in ancient civilizations.

La Chinata daily business

La Chinata has an average workforce of about 30 employees and its main activity is the production and packaging of edible oils. In terms of the volume of packaged extra virgin olive oil, La Chinata is among the 10 most important Spanish companies in this segment on the national market. Today, La Chinata works with more than 35 countries, most of them in Europe, but also in America and Asia.

La Chinata research for special clientele

To meet the demands of modern gastronomy, La Chinata has been studying the frying process with different oils for many years and, as a result of this intensive research, has developed several vegetable oils for professional use for the market. This is to meet the requirements of frying with olive oil in professional gastronomy and in the food industry.