Between the smell of olives and drums, the most precious fruit of Andalusia grows; witness of the history of the south and protagonist of the Mediterranean diet.

The Baena sun and the effort of generations from Cordoba are the bread that nourishes the olive tree, because when we talk about oil, we are not just referring to food. That is why UNESCO recognizes it as Intangible Cultural Heritage of Humanity.

Andalusia is the cradle of Olive Oil. Its extensive olive fields make southern Spain the largest producer in the country, as 80% of the total see the light in Andalusian lands.


The Cooperativa Olivarera Nuestra Señora de Guadalupe was born to the rhythm of hummingbirds and colinegros, located in Baena and equipped with everything necessary to take olive oil from the field to the pantry.

After harvesting the fruit, the olive undergoes a cleaning process and is stored in 24 hoppers waiting to be milled within 24 hours.

In the cooperative, we have four grinding lines and two hammers for each one of them. Once the olive is crushed, the dough reaches the mixers and then goes to the decanter and then to the vertical centrifuges, where a second and first extraction is carried out depending on the type of EVOO. Finally, the oil arrives at the cellars for its subsequent packaging before reaching the kitchens of the Andalusian grandmothers.


In the heart of Andalusia, between fertile fields and white villages, is the region of Denomination of Origin of Baena; where the olive grows in a unique environment under the southern sun.

The Olivarera oils have the Designation of Origin by the Regulatory Council, which has a Qualification Committee that has the function of regulating the Quality Control and Certification of the oil.

In the records of the DO of Baena, 8 municipal terms are inscribed: Doña Mencía, Luque, Nueva Carteya, Zuheros, Albendín, Castro del Río, Cabra and Baena; all to the south of the province of Córdoba, between the countryside and the foothills with the subbetic mountain range.

Only extra certified virgin olive oils will be those that have the counter labels or control seals attached by the Regulatory Council affixed after passing the quality and origin controls.

In short, it is a quality accredited since yesteryear with roots in the origin of Baena and which today is supervised by the Denomination of Origin and its Regulatory Council.


La Olivarera Ntra. Sra. De GUADALUPE maintains a solid commitment to the environment, taking care of its surroundings and establishing a waste management plan where the water used to wash the olives is purified for subsequent discharge into the public waterway.

Likewise, the olive leaf and the alperujo are sent to our waste center. From the alperujo, we obtain Pomace Oil for its commercialization. The olive leaf, pit and pomace are burned to produce electricity by controlling emissions of carbon monoxide (CO) and particles.


Our oil has:

  • Silver medal from the Regulatory Council of the Denomination of Origin Baena in the years 1992, 1994, 1995, 1997, 2005, 2008, 2011.
  • Silver medal in the international competition of Montoro years 1994 and 1996.
  • Gold medal of the Regulatory Council of the Denomination of Origin Baena years 1996, 2000, 2004, 2009 and 2010.
  • II Prize of the international contest of the International Olive Council 2002.
  • Second prize of the Ministry of Agriculture modality sweet green oils year 2004.
  • First prize Ripe fruit, Córdoba Provincial Council 2010.