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Masters of olives since 1961, and a green company that runs on 100% renewable energy. In Jolca, for the most part they continue to employ the hand-picking method, thereby avoiding mechanisation and damage to the fruit.

Likewise, in the preparation of the products they continue to use the most traditional and artisan method for the Sevillian table olive, and a principal dressing, water and salt, is the most natural and respectful of both the product and the environment.

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