TRENOR -PALAVICINO
Organic extra virgin olive oil from a family-owned producer
Our organic Extra Virgin Olive Oil (EVOO) is made from olives grown in the Sierra de Mariola, a mountain range straddling the provinces of Valencia and Alicante in eastern Spain, where the olive groves thrive in calcareous soils under the influence of the
Mediterranean climate.
The Trenor Palavicino family produces olive varieties that have been cultivated in this Mediterranean landscape for generations, with a particular focus on Alfafarenca, a little- known native variety prized for the stability and distinctive aromatic character it brings
to the oil.
La calidad es resultado de decisiones concretas:
• Manejo orientado al cuidado del
suelo y la biodiversidad
del entorno
• Recolección priorizando la
calidad y no la cantidad
• Procesado rápido tras la cosecha
• Extracción en frío con control
térmico (≤ 27 º C)
• Conservación sin oxígeno
durante el almacenamiento
El resultado es un AOVE aromático elaborado para preservar la estabilidad y el perfil natural a lo largo de su vida útil.
Quality is the result of careful decisions at every stage of production:
• Agricultural management with a focus on natural soil fertility
and biodiversity
• Harvesting that prioritises quality over quantity
• Prompt processing after harvest
• Cold extraction under controlled temperatures (≤ 27º C)
• Storage under a nitrogen atmosphere
The result is an aromatic organic extra virgin olive oil made to preserve its quality and natural aromatic profile throughout its shelf life.
«Local olive varieties shaped by the character of the inland Mediterranean landscape»
«Family-run, non-intensive olive cultivation»
IN THE KITCHEN
A balanced sensory profile,
versatile for the kitchen
Aceite de oliva virgen extra de expresión aromática definida y uso amplio
• Frutado medio-intenso
• Amargor ligero
• Picante elegante
• Notas: hierba fresca, almendra
verde y matiz herbal mediterráneo
Resultado
• Aporta carácter sin dominar el
plato
Complex and fruity extra virgin olive oil, fresh on the palate with a lingering finish.
• Intense fruitiness
• Medium bitterness
• Medium pungency
• Aroma: Almond notes, herbaceous nuances and a pronounced
aromatic-herb character.
Result
• An oil with a rich aromatic profile, a well-balanced palate and
exceptional gastronomic versatility.
One oil, many uses
• Finalización de platos →
aporta sin enmascarar
• Base culinaria → emulsiones,
salsas, vinagretas
• Cocción → alta estabilidad
térmica
• Conservación → protección
natural del alimento
Simplifica el uso en cocina profesional y doméstica
• Finishing dishes → adds character and enhances their aromatic
profile
• Culinary base→ ideal for emulsions, sauces, and vinaigrettes
• Cooking → good thermal stability
• Preservation → helps preserve food naturally
A versatile oil for all kinds of culinary uses, both at home and in professional kitchens
Four ways to use Trenor Palavicino EVOO
• Como condimento
Ideal para finalizar y realzar platos sin enmascarar los sabores. Perfecto en ensaladas frescas, verduras, tomate natural o simplemente con pan.
• Como ingrediente
Aporta textura y cohesión en la cocina diaria. Esencial en vinagretas, salsas y recetas donde el aceite forma parte de la base del plato.
• Como conservante
Tradicionalmente utilizado para conservar alimentos, ayudando a protegerlos del contacto con el aire y mantener sus propiedades y sabor durante más tiempo.
• Como medio de cocción
Adecuado para cocinar a altas temperaturas. Gracias a su alto contenido en ácido oleico y antioxidantes, presenta una gran estabilidad, lo que lo hace ideal para saltear, asar, hornear o freír, manteniendo el sabor y la calidad del plato.
•As a condiment
Ideal for finishing dishes and adding fruity, herbaceous and almond notes. Perfect for salads, vegetables, meat, fish or simply drizzled over bread.
•As an ingredient
Adds flavour, texture and balance to everyday dishes. Essential for vinaigrettes, sauces, gazpachos, rice dishes and vegetable dishes.
•As a natural preservative
Traditionally used to preserve food. Helps protect food from exposure to oxygen and help retain its properties over time.
•As a cooking oil
Suitable for cooking at high temperatures. Thanks to its oleic acid content and the naturally occurring antioxidants, it offers good stability and is suitable for sautéing, roasting, baking, and frying.
Designed to protect the oil
• Vidrio oscuro reciclado 70% →
aislante térmico y protección
frente a luz
• Tapón natural de madera y
corcho natural → sin materiales
sintéticos
• Dosificador reutilizable →
control y precisión
• Sin plásticos innecesarios
Impacto
• Mejor conservación
• Uso preciso
• Menor impacto ambiental
Caring for the environment doesn’t end in the olive grove. It is also reflected in our choice of packaging materials, in keeping with our farming methods.
• 70% recycled dark glass→ helps protect the oil from light and
temperature fluctuations
• Wood and natural cork stopper→ no synthetic materials
• Reusable pouring spout → controlled, precise pouring
• No unnecessary plastic
Benefits:
• Better preservation of oil quality
• Precise pouring
• Lower environmental impact
Good thermal stability: performs well in the kitchen
Más allá del punto de humo, lo importante es cómo resiste al calor.
Gracias a
• Alto contenido en ácido oleico
• Presencia natural de antioxidantes
• Vitamina E
Resultado
• Degradación más lenta
frente al calor
• Mejor comportamiento en
cocción
• Mayor rentabilidad en cocina
The important factor is not simply the smoke point, but how the extra virgin olive oil behaves when heated.
This is due to its characteristic composition:
• High oleic acid content
• Naturally occurring antioxidant compounds
• Vitamin E content
Benefits
• Good heat stability
• Suitable for cooking, baking, sautéing, and frying
• Versatile for both cold and hot applications
Bocairent, València, Spain.
TRENOR PALAVICINO
Two centuries of experience, rooted in the belief that quality begins in the soil
Since the 19th century, the Trenor Palavicino family has been associated with the introduction of organic fertilisers from Peru to improve the fertility of agricultural soils.
Today, that commitment to soil fertility is the guiding force behind the project.
The Trenor Palavicino family, circa 1900.
«A great oil begins with healthy soil»
The evolution of a legacy
Today, we do more than cultivate olive trees; we also care for the living ecosystem around them.
Our farming practices promote biodiversity and healthy soil life, allowing natural processes to maintain and enhance soil fertility whilst reducing our reliance on external inputs.
«Improving the soil from the outside was the starting point. Fostering healthy, living soil is the next step»
This approach is based on:
• Cultivation without synthetic agrochemicals
• The use of ground cover and the promotion of biodiversity
• Improving the soil’s water-retention capacity
• Reducing soil erosion
Olive grove, Sierra de Mariola, Alicante, Spain.
Trenor Palavicino Olivarium
Empresa familiar centrada en la elaboración y comercialización de aceite de oliva virgen extra ecológico.
El proyecto combina la producción de la finca familiar «La Penya» en Bocairent (Valencia), con aceituna ecológica seleccionada de familias de agricultores locales unidas por una misma tradición agrícola.
La calidad del aceite se basa en un seguimiento integral del proceso, desde la selección del fruto hasta el envasado final.
Desarrollo de marca propia Trenor Palavicino Olivarium S.L.
• Finca familiar en Bocairent,
Valencia
• Selección de aceituna ecológica de
productores locales
• Desarrollo y comercialización de
marca propia
• Control integral del proceso
• Enfoque orientado a la calidad y
diferenciación del producto
Family business focused on the production and marketing of organic extra virgin olive oil.
The project combines production from the family farm, “La Penya” in Bocairent (Valencia), with carefully selected organic olives from local farming families who share the same agricultural tradition.
The quality of the oil is based on the careful control of the entire process, from olive
selection through to final packaging.
Own-brand development: Trenor Palavicino Olivarium S.L.
• Family farm in Bocairent, Valencia
• Selection of organic olives from local farming families
• Development and marketing of our own brand
• End-to-end process control
• Focus on quality and product differentiation
Sierra de Mariola
Botanical diversity and an abundance of aromatic plants
Olivares situados en la Sierra de Mariola y su entorno, entre Valencia y Alicante.
La Sierra de Mariola ha sido reconocida históricamente por su riqueza botánica y por su gran diversidad de plantas aromáticas y medicinales mediterráneas.
Nuestro aceite combina variedades de olivo, entre ellas la Alfafarenca, una variedad local apreciada tradicionalmente por su estabilidad y perfil aromático, junto a Arbequina y Picual, buscando una mezcla equilibrada y compleja.
Características del entorno y del cultivo:
• Alta exposición solar
• Suelos calcáreos
• Cultivo tradicional no intensivo
• Influencia mediterránea
con carácter interior
Our olive groves are located in the mountainous interior of eastern Spain, between Valencia and Alicante, in the Sierra de Mariola, where Mediterranean influences meet the more continental climate of the inland region.
The Sierra de Mariola is renowned for its botanical richness and the diversity of its Mediterranean aromatic and medicinal plants.
Alfafarenca, a little-known native olive variety, has been cultivated in this area for generations and is prized for its stability and distinctive aromatic profile. Our oil combines Alfafarenca with Arbequina and Picual, also grown in the surrounding area,
creating a balanced and complex profile.
Environmental and growing conditions:
• Abundant sunlight
• Calcareous soils
• Traditional, non-intensive cultivation
• Mediterranean influence with an inland character
Olive grove, Trenor Palavicino estate, Bocairent, Valencia, Spain.
THE PROCESS
Production of our EVOO
Mechanical cold extraction with temperature control
Proceso diseñado para preservar la calidad natural obtenida en el cultivo.
• Recolección en el momento
óptimo → mayor concentración
natural de antioxidantes
• Procesado rápido tras la cosecha
→ menor degradación del fruto
• Extracción en frío (≤27ºC)
→ preservación del perfil
aromático
• Conservación sin oxígeno
durante el almacenamiento
→ mayor estabilidad y vida útil
• Control de calidad previo al
envasado
Resultado
Aceite elaborado sin mezclas ni refinado preservando las características naturales del fruto.
A Process designed to preserve the natural quality achieved in the olive grove.
• Harvested at the optimal time → helps preserve the olives’ naturally occurring antioxidants.
• Prompt processing after harvesting → minimises fruit
deterioration
• Cold mechanical extraction (≤27ºC) → helps preserve the olive
oil’s aromatic profile
• Storage under a nitrogen atmosphere → enhances stability and
shelf life
• Quality control prior to packaging
Result
An olive oil made exclusively from organic olives grown in the Sierra de Mariola area, using mechanical extraction and without refining, preserving the fruit’s natural characteristics.
«Each batch is analysed and evaluated before being classified as extra virgin olive oil»
Technical information and certifications
Certificaciones
• Certificación ecológica europea
• Sello BIO-Siegel
• Sello CAECV (Comité de
Agricultura Ecológica de la
Cominudad Valenciana)
Control y trazabilidad
• Trazabilidad por lote
• Análisis disponible bajo solicitud
• Control integral del proceso de
elaboración y envasado
Transparencia, trazabilidad y control orientados a garantizar la consistencia y calidad del producto.
Certifications
• European organic certification
• Bio-Siegel Seal
• CAECV Seal (Committee of Organic Agriculture of the
Valencian Community)
Control and traceability
• Batch traceability
• Analysis available upon request
• Comprehensive control of the production and packaging
process
Transparency, traceability and control at every stage help ensure consistent quality and product integrity.
Collection and processing process, Bocairent, Valencia, Spain.
Certifications
