A solid group with a 100% family owned, including several companies of oil production, with derived businesses such as farming or buying and selling lands.
Factory of Tortosa
Before known as Ideal SL, it is Faiges Group’s first company, oil tradition and Faiges family good know-how heiress. It was established in 1840 and since then, thanks to the efforts of 3 generations, that could combine tradition and quality in order to become the first bulk oil company in Spain.
Factory of Daimiel
Before known as Oleo Daimiel SL it is a new factory established to professionalize oil tradition and to create a productive and logistic plant, strategically located to facilitate distribution in Spain and to foreign countries.
Company specialized in the administration of properties, acquired for the proper conduct of Faiges group main activities. Moreover, Dertusa S. L. manages its own buildings’ purchases and sales.
Rusticas Faiges S.L.
Group subsidiary dedicated to farming and animal husbandry.
Top quality since 1840.Did you know that the first bottle of oil olive bottled in Spain came from the Abaco olive orchard? That was back in 1840, and since then 3 generations of the same family have worked to make the essence of that first oil endure in each of the bottles sold nowadays around the world.
Mediterranean flavour since 1880
You can find all the intensity of the Mediterranean in Autan. Delight in oils rich in nuances and varied aromas that can bring a sparkle to all your dishes, from the most traditional to the most contemporary.
Discover traditional flavour
Nowadays millions of homes all around the world enjoy Bau, a unique oil with a refined texture and unique flavour. What are you waiting for? Enjoy an oil ideal for all kinds of dishes…
Food service specialists
Langosta is our best selection of oils for professionals. A wide range of varieties suited to the quality, format and service demands particular to the catering industry. You can always count on the guarantee and experience of Spain's top bulk oil company.
Olive oil is a true culinary treasure. It is healthy and natural, full of vitamins and nutrients, both when eaten uncooked or used for stewing and frying.
Olive oil has the same proportion of calories as any other animal or vegetable fat: 9 calories per gram. It is the only vegetable oil that can be eaten straight in virgin and uncooked form.
Olive oil is the edible oil that contains by far the most vitamin E. It is also high in liposoluble vitamins A, D and K.
It is high in (monounsaturated) oleic oil. This has great benefits in regulating cholesterol, as it helps boost good cholesterol (HDL) and also protects you by also helping lower bad cholesterol (LDL).
Olive oil, a source of health
It is a cell antioxidant that delays premature cell ageing.
It helps prevent cardiovascular and circulatory diseases such as heart attacks, angina and cerebral thrombosis.
It aids digestion by improving the stomach’s operation and bowel transit.
It is a good tonic and moisturiser and protects the skin.
It improves the metabolic functions of the endocrine system.
Since it is high in vitamin A, it is good at protecting your sight.
Types of oils
A) Virgin olive oil
Authentic pressed oil with no colourings or preservatives. It is oil produced solely through physical processes under temperature conditions that do not involve any alteration of the oil.
Extra: this is the highest quality. It has an exceptional flavour and no more than 1o of acidity (in the form of oleic acid).
Refined: an impeccable taste and acidity between 1o and 1.5o degrees. This oil is lower quality than extra virgin, but just as fine for human consumption.
Semi-refined or ordinary: acidity between 1.5o and 3o.
Lampante: oil with more than 3o of acidity. It can't be consumed straight.
B) Olive Oil
A mixture of virgin olive oils, except for lampante, with refined olive oil, with acidity no higher than 1.5o
C) Raw olive pomace oil
This is olive pomace oil used for refining so that it for cooking uses and for industrial uses.
D) Olive pomace oil
Oil produced by mixing refined olive pomace oil and virgin olive oil, which can be eaten. The label always states that it is olive pomace rather than olive oil.
A tradition dating back thousands of years
No-one knows for certain where olive cultivation originated. There are two theories about this; one suggests that it started in Syria, Lebanon and Israel, and the other that cultivation began in Asia Minor.
One thing that definitely seems to have been proven is that it was brought to Europe in around 1050 BC by the Phoenicians. Olives were first introduced to Cyprus, Crete and the Aegean islands, and later spread to Greece and Italy. The first signs of olive trees on the Spanish Mediterranean coast came during Roman rule, but it was the Arabs who later really boosted its cultivation in Andalusia.
Despite the fact that nowadays olive trees have been planted all over the world, the Mediterranean is still the place where most of production takes place, and Spain is currently the country with the most olive trees and the highest olive oil production in the world.
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