Our Origin

We are driven by passion for a job well done and keeping alive the centuries-old tradition of our ancestors. We extract the liquid gold from the bowels of the earth and bring it to your table so that you can enjoy the most genuine Andalusian elixir: extra virgin olive juice.

German García

The History of 100 Caños

Located in the heart of Andalusia, in the municipality of Villanueva del Trabuco, province of Malaga. Centennial olive trees of the hojiblanca variety are the pillar where the 100 Caños project is sustained. From the gentle hills that outline the horizon, they contemplate us, giving us the most precious of fruits. This singular place gives name to our project, the Fountain of 100 caños and its surroundings are a landscape reference.

100 Caños was born in 2012 with the aim of making the best extra virgin olive oil in Malaga. At first it did not have a clear business orientation, it was rather a challenge posed between friends, a bet, a hobby.

Being a reference in our province and becoming one at an international level is what motivated us and the illusion of transmitting a way of understanding life through rural areas is what led us to produce 100 caños EVOO. Today, 8 years later, 100 Caños has become 100 Caños Gourmet S.L.

The First 200 Liters of "Liquid Gold"

The first year we only made about 200 liters of “liquid gold” and with the greatest affection we bottled and labeled it ourselves. The olives used were, and are today, entirely from Trabuco origin, different farms contributed their fruit for that first EVOO produced at the Haza del Duque oil mill in Salinas and the date of grinding at the end of January.

Different formats were distributed in the local market, we went store by store offering our harvest: “Extra virgin olive oil, hojiblanca variety”. They looked at us skeptical, curious, almost without crediting the audacity of making an oil that broke with the traditional standard of oils in the area: ripe, smooth, golden in color. We bet on another way of working, other collection dates, and different packaging formats. The result was more than satisfactory, the general acceptance of our EVOO led us to repeat the experience a year later.

The same enthusiasm, tenacity, passion and work led us to double the production and be more ambitious. We wanted to go further and above all to be better, higher quality, guiding the steps we take: to carry out periodic analytics in the field to determine the state of the fruit, find the optimum moment of ripening and yield, take tasting courses in different places to find out what the rest of the producers were capable of preparing, continuous training, travel the geography visiting different fairs and exhibitions, new suppliers , bottles, caps, labels, other oil mills with different ways of working, so that the final result was the best it could possibly be. That is the basis of our “success”: the constant search for excellence, the humility to recognize our shortcomings and the curious spirit to continue learning.

Elaboration of our EVOO

Smell

Fruity and intense green olive with notes of freshly cut grass, green banana, green apple and green almond (alloza).

aftertaste

It is almond-shaped, with notes of olive leaf, green banana, almond and citrus touches. It is a harmonious, complex and balanced oil.

Flavor

It has a sweet and elegant entry, followed by a medium bitter and a progressive and persistent spiciness.

QUALITY

Cold mechanical extraction system (less than 27 ºC). Immediate grinding a few hours after harvest. Storage in stainless steel tanks in heated conditions.

Due to its intense fruity aroma, complexity and its great persistence in the mouth, EVOO 100 Caños is especially suitable for the preparation of raw, cold dishes, such as salads, tartars, gazpachos… Also great on hot meals as a final seasoning (grilled vegetables, warm soups and salads, grilled meat and fish…).

The Inflection Point

The first was to bottle our EVOO only in glass, we believe that a product of such high quality cannot be dressed with plastic, it is not only a matter of aesthetics, the dark glass helps preserve the product and protects it from direct light and air, the main enemies of oil as they accelerate its oxidation.
The second, to bet on an earlier harvesting date. We usually start the harvest of the hojiblanca variety at the beginning of November, our "lucky day" is the 7th. This way, we manage to increase the aroma and flavor of our oils.
The third decision was to work only with those oil mills that scrupulously comply with our quality criteria, among which cleanliness in the process, cold extraction (do not add heat in the production chain) and oil filtering is most important. Having a clean oil is essential if you want your product to remain in perfect condition throughout the time of preferential consumption that is included in the labeling.

Awards and Prizes

Platinum Medal

Maximum distinction in the London London IOOC international competition, with the highest score obtained by an EVOO 99 points out of 100.

Gold medal

Great Prestige in Jerusalem Terraolivo, Gold Medal and favorite of the public in the AOVESOL contest among 55 oil mills throughout Andalusia.

RM Contest "Health and Delight"

The healthiest hojiblanca variety oil. We also obtained the “Sabor a Málaga” accreditation granted by the Málaga Provincial Council, which identifies them as a high-quality gastronomic product of reference made in the province of Málaga.

The Farmhouse Molino Jabonero

Do not forget that 100 Caños is also a cultural project, for the transmission of knowledge. Through our olive oil tourism establishment, Molino Jabonero.

The Molino Jabonero farmhouse is located in the municipality of Villanueva del Trabuco, in the city of Malaga; right next to the source of the Guadalhorce river, at the foot of the Sierra de San Jorge, very close to the province of Granada, about 800 m. altitude.

With 30 hectares of olive groves, the hojiblanca variety, it is one of the few mills in the region that grind both cereal (wheat) and olives. This mill preserves part of the canalization structure, the two final wells of the route and the machinery. It was of the turbine type and it ground flour or olive indistinctly, changing the transmission belts to one or another installation. It also functioned as an electric energy generator by means of a dynamo.

Nowadays, the mill is not in use as such, but it is a monument to the olive culture and its importance in the history of the region. In its facilities, completely restored, it offers accommodation and catering services, a pioneer in rural tourism in the area, it is the starting point for the hiking route to the 100 Caños fountain.

Due to its location, heritage and respect for olive traditions, the Molino Jabonero farmhouse has become a benchmark for oleotourism in Andalusia.

For more information about the farm and the services offered, visit: The Farmahouse Molino Jabonero