Olèrdola, the culinary heart of Almendro Origen

Located in the heart of the Alt Penedès region, the Olèrdola workshop is much more than a kitchen: it's the laboratory where a significant part of Almendro Origen's culinary offerings take shape. Since 2006, this 4,000 m² space has been producing tortillas, soups, creams, gazpachos, broths, and a wide variety of prepared dishes that arrive daily at establishments throughout Catalonia, with the same love and care as if they were made at home. Six years later, in 2012, the company opened a dairy section to complete its product range and strengthen control over the entire process, from fresh produce to the final dish. In the last year alone, the workshop has produced more than 5 million creams, gazpachos, and broths; more than 13.3 million dairy products; more than 1 million tortillas; and more than 1.8 million prepared dishes. A production that reflects not only the team's skill, but also the dedication and passion we put into every recipe.

Quality is the most important ingredient. Before leaving the kitchen, all products undergo rigorous testing for flavor, texture, and nutritional value: nothing would ever be served that no one in the kitchen would eat. And behind every recipe is an R&D team led by Carme Vives, the "alchemist," who transforms research and curiosity into new culinary creations. Every test becomes a learning experience, every tasting an improvement, all designed to ensure that each dish reaches the consumer with the best possible experience.

Iconic dishes with heart

Among the workshop's iconic dishes, cruciferous vegetables play a special role, especially in winter: the carved vegetables, the broccoli and kale cream soup… recipes that connect directly with the group's agricultural origins and with its approach to food based on seasonal and locally sourced produce.

The workshop is, ultimately, the culinary heart of Almendro Origen. This is where gastronomy takes shape, transforms, and becomes tangible. At Olèrdola, the kitchen is more than just a place of production: it's a way of experiencing gastronomy, of caring for consumers, and of valuing everything that happens from the field to the table. It's the great cuisine that accompanies families every day, with the spirit of grandmothers and 21st-century innovation.