O-Med is a family owned company located in Acula, Andalusia, Spain. For generations the Garcia-Cassas family has harvested their own olive trees. In 2005 they purchased a mill in order to produce the highest quality premium olive oil possible by controlling all of the processes from the groves to milling. Their oils have a recognizable characteristic of intense fruitiness while maintaining balance on the palate.
As farmers, sustainability is of foremost importance to O-Med where they have installed an incinerator which burns the olive pits, producing 40% of the energy needs at the mill. In 2009 the family bought a portion of a vinegar producer in Lérida, Catalonia, Spain and expanded the O-Med product line, developing six varieties of wine vinegars. Keeping in line with the olive oil production, these wine vinegars are made in the longer, more labor intensive, Schützenbach method which allows the flavor and color of the grape to shine, balancing the acidity extremely well. O-Med's Fleur de Sel is produced by natural methods only. This flower of salt has an incredibly high mineral content, comparatively lower NACL content while melting at a very low temperature to finish your dish.
In 2013, O-Med became one of the founding members of Qv Extra! This organization includes international producers aimed at educating consumers and differentiating high quality extra virgin olive oil. The seal of QvExtra! sets organoleptic and other physic-chemical parameters such as acidity standards much more stringent than current IOC standards. The organization has grown to over 80 producers in less than a year.
After years of hard work O-Med's efforts are paying off with several very prestigious awards. O-med is present in more than 30 countries around the world and their customers include the finest luxury hotels, restaurants and delicatessen/gourmet shops.
O-Med extra virgin olive oil is produced only from the trees in the fields owned and cultivated by the Garcia-Cassas family. O-Med is harvested extremely early in the season. During the last half of October, test batches occur daily until Juande, the millmaster, decides it is the right day to harvest a particular grove to begin O-Med production. The early harvesting results in an intense flavor but much smaller yield. The Garcia-Cassas familiy believes quality starts with the olive itself, the job at the mill is only to express what the olive creates.
The olives are processed within 1.5 hours after the collecting. O-Med stores their oil in small tanks of no more than 5000 liters. These tanks are injected with nitrogen to help prevent oxidation. The O-Med brand is a limited production of just 10.000 liters or 20,000 bottles each of picual and arbequina varieties. Because olive oil quality begins to deteriorate with time, everything is bottled to order. Each bottle has a best before date to ensure acidity level remains well within extra virgin requirements and O-Med's own quality standards are passed on to the consumer.