In the 1970s, the Sebastian family owned a small avocado orchard. At that time, avocados were not the pricey hot commodity they have become today. To care for his family, their father began brokering avocados in addition to growing them.

From that point on, to hear Jesus Sebastian recall how he grew up, he will tell you “We were born eating avocados and our mother prepared them every way she could imagine. They were in everything! Soups, salsas, salads, as well as fried – and even in shave ice, ice cream and “aguas frescas.”

After a few years of living, breathing and eating all things avocado, the family succeeded trading avocados in Mexico and once Jesus completed college he joined the family business.

But, this had become no ordinary family business. With his sons as extra hands on deck, their father told Jesus he was in charge of bringing their avocados to international markets. This was a defining moment for the family and while they didn’t know it at the time, also for the avocado industry.

In the beginning, taking avocados abroad was difficult. Very few people actually knew about avocados. Strict health barriers existed and expensive duties were placed on avocados due to lack of knowledge. Additionally, shipping to Europe meant long transit times, and avocados were ripening before they could be sold to customers.

Slowly conditions began to improve when the shipping carriers developed Controlled Atmosphere containers. Quality control was the first big step toward improving the international perception of avocados. The real flavor and benefit of the fruit could now be experienced around the world.

A big break finally came in 2005 when the United States lifted barriers and restrictions on Mexican avocados throughout all 50 states. Along with the US market now fully accessible, a strong marketing campaign emerged in support of avocado consumption. Awareness of avocados exploded around the world and orders started coming in not only from the US and Europe but now Japan and Canada.

With demand growing, so did competition. Many different methods were developed to produce, sell, and manufacture avocados.

When High Pressure technology was introduced to the market, it was another quality improvement. High Pressure technology allows plain and natural avocados to remain fresh for longer periods of time.

Today, only five companies in the world use High Pressure machines to make guacamole, and Continental Green Produce, makers of Olé Avocado is one of those elite companies.

When High Pressure technology was introduced to the market, it allowed avocados to remain plain and natural longer, free of preservatives. Today, there are only few companies in the world that use High Pressure machines to make guacamole – and that exclusive group of producers includes Olé Avocado. Additionally, Olé Avocado’s cold pasteurization with ultra high-pressure compliance delivers unsurpassed quality and a consistently great taste. For that reason, the brand has earned the prestigious title as a “Safety Food.”

The Sebastian family is at the root of the avocado industry. It is not only their livelihood but also their passion and the thing that keeps them together. They have seen ups and downs – and enjoyed every minute of it. “I’d like to say we’ve been involved in the global evolution, growth and now innovation of the avocado industry, we are passionate to share all the goodness that comes from enjoying a simple, versatile and delightful guacamole.” It has been a terrific life and we look forward to everything that is to come,” says Jesus Sebastian, owner of Continental Green Produce, a San Antonio TX based company that distributes and manufactures Olé Avocado.