In 2014, José Sánchez created the Oleo Almanzora company and in 2015 they harvested their first olives. He has put the focus on innovation within the olive oil manufacturing sector. They have 30 hectares of olive groves, the place where their olive oil pearls, which are their star product, come from. Their pearls are used in the kitchens of two Michelin starred restaurants: the Alejandro restaurant, in Roquetas, and La Costa restaurant, in El Ejido.
Hernán Mínguez is a vocational scientist. He works at the Institute of Materials Science of Seville, and in 2017 awarded the prize given by the Spanish Royal Society of Chemistry and the BBVA Foundation in the Physics, Innovation and Technology Category. His work on photonic materials has allowed Hernán to patent twenty inventions at an international level.
Her passion for reading motivated her to write. She decided to give shape to her poems and her book ‘Fin de Fuga’ was awarded with the XX City of Caceres Poetry Prize in 2008. In 2017, Trinidad Gan, born in Granada, won the XX Generation of ’27 International Award for her latests book: ‘El tiempo es un león de montaña’.
Her family was part of the co-op that manufactured cheese in Montefrío, but it was shut down. Later, Nieves Zamora and her parents bought the company and, since then, Queso Montefrieño is a family business. In 2017, they received two medals in the World Cheese Awards, one of the most prestigious contests of its kind at an international level. However, this wasn’t the first time that they receive one of its medals.