The story of 1957 begins in that very year, when Gregorio started out in the world of olive growing. Since then, olive oil has passed from one generation to the next, becoming a way of life now shared by three generations of the same family.

That connection with the olive grove is also the starting point for their oils. To produce their extra virgin olive oils, they work with olives picked directly from the tree at their optimum stage of ripeness, aiming to ensure that the fruit reaches the mill in the best possible condition.

From there begins a process in which every detail is designed to preserve the olive's natural qualities. After cleaning, the fruit is milled and the oil is obtained exclusively by mechanical means. Throughout the process it remains in contact with inert materials such as stainless steel to prevent any alteration.

One of the defining aspects of their production is temperature control. Their EVOOs are extracted cold, keeping the transformation process below 19 °C in order to preserve as much as possible of the aromas, flavours and properties naturally present in the fruit.

The experience accumulated since 1957 has also been accompanied by various awards recognising the quality of their oils. These include first prizes in awards for the best EVOOs from the Guadalquivir Valley, in both intense green-fruit and ripe-fruit categories, as well as recognition of the career Gregorio began within the local olive-oil sector.

Today, 1957 maintains the same connection between family, olive grove and mill that gave rise to the project. Three generations later, they continue to make their oils by combining experience passed down over decades with particular care for the raw material and for every stage involved in its transformation.