Olive Oil Consultancy
OLIVE OIL CONSULTANCY is a firm with recognized experience in providing external consultancy services in the olive sector anywhere in the world for those who strive to produce high quality, high profitability or both. We advise on all aspects of the olive business, including the agronomic, industrial, extractive, fermentative (table olives), cellar management, tasting, blending, bottling, marketing, promoting and staff training. |
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The OLIVE OIL CONSULTANCY team consists of a group of Spanish and Italian graduate agronomists, each one specialized in a specific facet of the business and is led by Ignacio Segura ///
CONSULTING SERVICES INCLUDE: Land feasibility, Pruning, Pest control, Crop and variety selection, Irrigation system design, Design and establishment of orchards, Design olive oil processing, storage, bottling and fermentative (table olives) facilities, Olive oil extraction (Master Miller), Cellar management, Tastings, Blending, Bottling, International quality competitions, Marketing, Promoting and Staff training ///
PROMINENT PORTFOLIO:
(1) Casas de Hualdo, Spain (www.casasdehualdo.com): up to 600 hectares of olive trees, 4 different Spanish cultivars.
(2) Oléa Capital, Morocco (www.olecapital.ma): 3.000 hectares of olive trees, 3 Moroccan cultivars, 3 Spanish cultivars, 1 French cultivar.
(3) De Rustica Olive Estate, South Africa (www.derustica.co.za): 125 hectares of olive trees, 9 Italian cultivars, 1 Greek cultivar. |
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| Address |
Fitora 1,
Resid. Cobysol 18
12500
Vinaros Spain
Email address:
info@oliveoilconsultancy.com
Phone:
+34 655 287 400
See map: Google Maps |
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| Website | ||
| First Year in Business | 2001 |
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| Consultant | ||
| We provide consulting services for the olive oil industry | ||
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| Name | IGNACIO SEGURA | ||
| Company | Olive Oil Consultancy | ||
| Title | Agronomist, Technology expert, Master miller, IOC Panel leader. |
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| Telephone | +34 655 287 400 |
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Ignacio Segura is passionate about nutrition and biodiversity and while his real vocation was for food processing he specialized in olive oil by chance. Back in 1999, he noticed that there was a department called “Tasting Panel” in a government building in the region he is from and it piqued his curiosity. He thought it would be a panel for wine tasting and was surprised to learn they were tasting olive oil! He soon received specific training and became a member of the panel as a master taster which then led him to managing olive oil firms.
At that time, Ignacio’s personal favourite local olive variety “empeltre” was undervalued and considered to be the fruit of a sweet, often rancid olive oil. Unfortunately nothing better could be expected from over ripened harvested olives and to make matters worse the vast majority of this variety was separated, destined to use as table olives. Ignacio asked himself how things could change if things were done properly. The answer was simple: quality. He decided to learn and become personally involved in the extraction and the result of his efforts was the first “empeltre” variety extra virgin olive oil to be awarded internationally.
His main focus and objective was to improve on quality season after season and he had the honour of learning from and cooperating with Tuscan masters. However he realized that there was another important factor that simply could not be ignored – technology. He also realized that machinery suppliers were not master tasters and master tasters were not experts on machinery so neither could give him the full advice he strived for. Taking matters into his own hands he began to cooperate with a technology firm where he gained a deep understanding of many concepts that he had missed in the past.
Since 2001 Ignacio has been working for olive oil companies who aspire to produce and sell outstanding quality by advising on all aspects of the olive business. |
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| Name | IGNACIO SEGURA | ||
| Company | Olive Oil Consultancy | ||
| Title | Agronomist, Technology expert, Master miller, IOC Panel leader. |
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| Telephone | +34 655 287 400 |
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Ignacio Segura is passionate about nutrition and biodiversity and while his real vocation was for food processing he specialized in olive oil by chance. Back in 1999, he noticed that there was a department called “Tasting Panel” in a government building in the region he is from and it piqued his curiosity. He thought it would be a panel for wine tasting and was surprised to learn they were tasting olive oil! He soon received specific training and became a member of the panel as a master taster which then led him to managing olive oil firms.
At that time, Ignacio’s personal favourite local olive variety “empeltre” was undervalued and considered to be the fruit of a sweet, often rancid olive oil. Unfortunately nothing better could be expected from over ripened harvested olives and to make matters worse the vast majority of this variety was separated, destined to use as table olives. Ignacio asked himself how things could change if things were done properly. The answer was simple: quality. He decided to learn and become personally involved in the extraction and the result of his efforts was the first “empeltre” variety extra virgin olive oil to be awarded internationally.
His main focus and objective was to improve on quality season after season and he had the honour of learning from and cooperating with Tuscan masters. However he realized that there was another important factor that simply could not be ignored – technology. He also realized that machinery suppliers were not master tasters and master tasters were not experts on machinery so neither could give him the full advice he strived for. Taking matters into his own hands he began to cooperate with a technology firm where he gained a deep understanding of many concepts that he had missed in the past.
Since 2001 Ignacio has been working for olive oil companies who aspire to produce and sell outstanding quality by advising on all aspects of the olive business. |
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