DISCOVER EL POAIG
Enter the EL POAIG territory.
OUR FRIENDS
Those who bring it to their table.
“EL MIL DEL POAIG offers the highest quality for an avant-garde restaurant. I am proud to work with it in my kitchen and serve it at my table.”
Quique Dacosta ↗
3 Michelin-star chef · Restaurante Quique Dacosta · Dénia
02
“It is an honour to work with EL POAIG oils at Ando. Their quality is supreme.”
Agustín F. Balbi ↗
Chef 1 estrella Michelin · Ando · Hong Kong
03From the Maestrat, his cuisine is rooted in the territory and its millenary olive oil.
Raúl Resino ↗
Chef 1 estrella Michelin · Benicarló
04“EL POAIG oils form part of the gastronomic heritage of the Mediterranean.”
Javier de Andrés ↗
National Gastronomy Award · Grupo La Sucursal · València
THE OLIERA
Porcelain to protect the essence.
The EL MIL DEL POAIG oliera is not packaging. It completes a preservation system conceived so the oil reaches the table exactly as it left the mill.
Handmade porcelain
Opaque porcelain protects the oil from light and tempers changes in temperature.
Precision pouring
The porcelain spout controls the flow and helps prevent unnecessary drips.
Bottled for each order
We bottle only when your order is prepared to preserve every property of the oil.
THE PROCESS
Every oliera begins in the hands of our craftswoman.
Yanet works piece by piece. Every oliera requires time, precision and passion.
- 01 Prepare and shape the porcelain
- 02 Dry and fire each piece
- 03 Finish and inspect every oliera
THE CENTRAL WORK
FARGA, THE MILLENARY OLIVE TREE
EL MIL DEL POAIG comes exclusively from certified millenary Farga trees in the Maestrat.
Farga is a historic variety growing in limestone soils from sea level to 600 metres in the Maestrat.
DISCOVER THE TERRITORY↗
THE MAESTRAT
The territory inside an oliera.
Limestone soils, dry stone, wind, hot summers and millenary Farga trees. When you choose EL MIL DEL POAIG, you choose a place in the world.
AN UNREPEATABLE OIL
years of age of the Farga trees
extraction yield; the industry targets around 20%
polyphenols · 2025/26 season
olieras produced in the 2025/26 season
FROM TREE TO REST
Precision begins long before harvest.
The process begins with year-round care for every tree and ends when an oliera is bottled for a specific order.
Pruning and monitoring
Soil, leaves, water, flowering, fruit set and ripening are followed throughout the year.
The harvest moment
Manuel Arnau reads the fruit, oil yield and organoleptic qualities to identify the exact moment.
Harvesting and extraction
The olives reach the mill in under four hours and are processed with minimal aeration and no increase in temperature.
Pure preservation
The oil rests without light or oxygen in inerted stainless steel and is bottled only on demand.
FIND US
We answer your questions.
Contact us with any question about our oils, an order or a delivery. We will assist you personally.