www.oleicbovera.com We are a group established in the OLIVE OIL exploitation, and our aim is to be present in the FIVE CONTINENTS, with our SELECTED OLIVE OILS.

Presentation Since 1931, Oleic Bovera has had a long tradition on olive production. We produce and bottle extra virgin olive oil of the Arbequina variety by cold extraction in its own mill, which is located in the small village of Bovera belonging to Les Garrigues region. An area of special tradition in the cultivation and production of olive oil in Catalonia, Spain. With a mixture of current technology and old tradition, Oleic Bovera produces an excellent and healthy olive oil very much appreciated for the Mediterranean diet. Technology is used for the cold centrifugation of olives. And old tradition is exploited by cultivating arbewuina in terraces bordered by stone walls ("espones") which makes this extra virgin olive oil unique.

Fields Traditionally in the term of Bovera and its surroundings olives have been one of the most extended cultives. Being developed basically within the framework of an extensive system of dry land where the olive trees are grown in terraced fields limitated by “espones” (stone balconies). Oleic Bovera owns properties with special attention on arbequina olive trees cultivation using the traditional way as well as the super-intensive way, with an acreage of over 500 hectares of land with drip irrigation. Which allows us to obtain an annual own production of oil over 1.000.000 kg of extra virgin olive oil of very high quality. With the arrival of the irrigation system in 1994, thanks to the water obtained from the Ebro river through the Garrigues South channel, the production system transformed into intensive olive trees plantation. Nowadays, the plantation system followed in the term of Bovera with traditional plantations and intensive plantations of irrigated land, can reach averages of around 2.800 kg of olives by cultivated hectare.

Arbequina Variety Oleic Bovera cultivates Arbequina olive trees, commercializes and also bottles olive oils of other varieties grown in Spain such as picual, hojiblanca, sevillenca, cornicabra and others. In addition it makes optimal coupages at the request of its clients. This olive variety produces fruity, greenish-yellow olive oils, with aromas of apple and fresh almonds, soft and sweet, that generally are slightly bitter and itch little. It is recognized as one of the best varieties for olive oil extraction. It is highly prized for its precocious entry into production and high productivity. The fruit is mainly used for mill, resulting an average fat yield of 20-22%. The quality of its oil is excellent and it is renowned for its organoleptic properties. In the region of Lleida, olive cultivation is characterized by the predominance of the Arbequina variety that represents over 90% of acreage in this area. It is also the most common variety in Catalonia, grown by over 50% of the area of olive trees (73.000 ha), and can also be found in other regions of Spain, as Aragón and Andalucía.

Production process 2. Reception and selection When arriving the olives to the oil mill its state is verified in order to separate those defective (collected from the ground, itched…) from the healthy olives to proceed to its control to the entrance to the different lines of production and then create an oil of maximum quality. 1. Harvesting In the region of Les Garrigues the traditional system of harvesting is done manually with the support of scrapers, banks, networks, etc. In many traditional plantations different types of vibrators combs manuals or mechanical are also used for harvesting. A new technique introduced in recent years consists on harvesting with an integral vibrator, which is a kind of inverted umbrella. And then picking up the rest olives left. Super-intensive plantations are harvested with machinery rider, the same system that is used to collect the grapes. The olive trees are harvested between the months of November and February at the right point of olives maturity to obtain the maximum percentage of olive oil and with its highest quality.

Production process 4. Grinding The cleaned and washed olives are grinded during the 24 hours after its harvesting to avoid its fermentation, because this could affect the quality of the resulting olive oil. The grinding process consists on breaking the whole olive and facilitate the olive oil extraction. For which we use a metallic crusher with hammers. 5. Malaxing The olive paste obtained in the grinding stage is malaxed to promote olive oil extraction. At this stage the oil droplets are coalesced into a predominantly oil phase, more easily separable from the aqueous phase and solid phase formed by the skin, pulp and husk. In order to avoid loss of aromatic compounds and to prevent oil oxidation process, the malaxing temperature does not exceed of 30 º C. 3. Cleaning, weighing and washing At this stage the olives are cleaned to remove their leaves, small twigs, dust and other impurities that can arrive from the field, with the aid of air blowers. Once the olives are cleaned of impurities, they are weighed and a sample is taken to be analyzed. Then the olives are washed with potable water to remove mud or dust that can accompany them.

Production process 6. Separation stages (oil, pomace and vegetable water) In order to separate the oil (light phase) from other components: vegetable water (aqueous phase) and pomace (solid phase) in the mill. The method used consists on a continuous centrifugation in 2 phases. During this stage no external water is added to the mass, and the volume of the aqueous phase during the process is almost nonexistent. This system is also known for being the most environmentally friendly system of production of extra virgin olive oil. Once the mass has gone through the horizontal centrifugal decanter two phases are attained: the oil stage (oil with residus of water and fine solid particles) and the solid stage with high humidity. The quality of the olive oil obtained has a high concentration of polyphenols and o-diphenols that will contribute to oxidative stability during the storage.

7. Storage and bottling Olive oil is a living food, which evolves over time so it is necessary to be especially careful about its conservation and protect it from odors, dust and light, as well as avoiding processes that may alter the oil, such as oxidation causing its rancidity. In order to avoid these changes in the mill Oleic Bovera the extra virgin olive oil is stored in stainless steel tanks that do not react with the oil, do not absorb odors, and do not contain materials that can accelerate rancidity. These large tanks are impervious to light and humidity and maintain a constant temperature around 15 º C, since high temperatures would promote rancidity and low temperatures cause turbidity in the olive oil. The containers used by Oleic Bovera have the function to preserve and protect the finest properties of olive oils produced in our mill. Our oils are on the market bottled in PET containers, lightweight and easily manageable for consumers and bottled in opaque glasses perfectly hygienic and reliable. Our packaging lines have the capacity to parcel over 2000 bottles per hour. Production process

Quality control Formation and Human Resources OLEIC BOVERA has its own laboratory with the most advanced analytical methods of the market. Therefore we can offer our customers the best security and quality of our excellent olive oils. The quality control is applied to all the process of obtaining olive oil and its bottling. Applying the best quality is the aim of all the employees of the company. The OLEIC BOVERA employees receive continuous training on new processes and technology of the sector to be continuously able to obtain the best products and best available techniques at all times. The motivation for a job well done by our team of workers and managers is the source of success and prestige of our company.

1. Reduces constipation Since it acts as a stimulant of intestinal transit 2. Improves the functioning of pancreas and liver Aid to prevent the formation kidney stones. 3. Stimulates bone growth The normal one and enhances the absorption of calcium, allowing a better bone mineralization. 4. Contributes to an optimal blood pressure. Mediterranian Diet: where a lot of olive oil is used, the incidence of hypertension is 10% lower than in the USA where other types of oils are eaten. 5. Protects against cancer. Its regular usage in cooking appears to reduce the risk of some cancers such as breast, endometrial, ovarian and colon. Olive oil and diet 6. Good against the diabetes. In the mediterranian diet rich in extra virgin olive oil the level of glucose in blood is reduced up to a 12%. 7. Suitable for preparing baby food. By its great similarity to the fats that maternal milk owns. 8. Protects against radioactivity. It is an imporntant ingredient in the diet of astronauts, for example. 9. Reduces cardiovascular risk. The virgin extra olive oil is very rich in oleic acid and diminishes the bad cholesterol and increases the good one. 10. Anti-aging. It contains vitamins A, D, K and E that slow down the aging of cells and protects and regenerates the epidermis. 11. Protects the stomach. Is the best fat tolerated by the body, it reduces gastric acidity and protects against ulcers and gastritis.

Products Packages Large bottle of 2 L Box of 6 large bottles, 2L Large bottle of 5 L Box of 3 large bottles, 5L Bottle of 250ml Box of 12 units, 250 ml Bottle of 500ml Box of 12 units, 500 ml Extra virgin olive oil from Arbequina variety, L'Espona is characterized by being fruity. It is obtained from a healthy, fresh and little matured olives. Its aroma remembers to fresh fruit such as apples, with sweet connotations, characteristic of green almonds and piquant that is a symbol of quality and freshness.

www.oleicbovera.com OLEIC BOVERA, SL Partida Vall Major, pol. 6 Parc. 36 – 25178 BOVERA, Les Garrigues LLEIDA - ESPAÑA