In 1985 a group of farmers from the area of Génave came up with the idea of ecologically farming olives. The idea was that the benefits of doing so would not only mean producing healthier olives, but at the same time they would be protecting the environment. By doing so, from this quality over quantity philosophy came the first ecologically produced olive oil in Spain, which was 100% pesticide-free, and free from all chemical fertilizers, ensuring the purity and quality of the olive oil from the very first drop.
But what is ecological olive oil farming exactly?
It is, basically, the countryside. The real ecological olive oil farmer has learned to live with and respect the local wildlife and flora of his surroundings. He receives continuous training regarding to the use and enhancement of the earth, erosion control, sustainable development and respect for the vegetation. He has also learned how to naturally control pests without damaging the ecosystem, whilst aiming to protect the natural and personalised nature of the production process.
The most important aspect of ecological farming lies with knowing when the olive is at its ripest for it to be picked. Once studies of each hillside have been carried out, and the stinging taste levels, bitterness, fat yield and ripeness are at their best, a decision is made upon as to in which area the olive collection shall begin. On the same day that the olives are picked, within the first 24 hours, the farmers take the collected olives to be freshly ground. They are ground at low temperature – below 25 degrees Celsius - in order to extract a wide variety of high quality extra virgin olive oil with all its organoleptic properties.
- Delivery of the olives. Once the olives have been unloaded, they are sieved and washed to get rid of any impurities such as leaves, stems, mud, etc. Once they have been cleaned, they are weighed and placed in containers before being taken to the mill.
- Grinding. A grinder grinds down the olives, and the resulting mass is placed into a mixer and a decanter, where the solids and liquid are separated and then passed through to the spinner. It is at this stage that any remaining humidity or impurities are removed, and the clean oil pours out into a container.
- Storage. Before it is stored, the oil passes through a paper filter and is then stored in stainless steel containers.
- Packaging. We have an exclusive packaging line for our ecological olive oils. This way we can guarantee the quality and traceability of our ecological oils, from the storage in containers, etc.