As we are
We take care of our land only using methods that favor fertility and biodiversity. Vegetation, insects, and birds have a very important role because they help to keep the natural balance of the olives grove ecosystem and therefore to harvest an olive oil of excellent quality.
What do we do
First, means the singular place where our olive grove is located, Baena saw, of limestone land and soft temperature, where a very fruity flavor is obtained.
Secondly, the Olive Oil is the Enclave where all varieties are found and the reason of our doing.
And finally, it is the Enclave where all people who take care of this land meet, share synergies, feelings and opinions.
Land caring is important for this Enclave, we enjoy taking care of these crops whose spearhead is led by love and harmony.
We take care of life, life takes care of us
How do we do – Handling
On this kind of handling, to obtain and maintain a high natural fertility, we use throughout only addition of organic material, crushed pruning and tree cover cleaning. This treatment is necessary not only for soil quality improvement but feeding the grove, ground water fixation and also favoring the root system and soil structure.
It is pruned when the wooden part exceeds the leaf part and for old wood regenerating. We make tree cleanings in order to keep longer some other bigger cuts mostly each end of summer. The use of agricultural inputs is adjusted to leaves analytics results made each summer.
It will depend on such weather conditions each year. To fertilize the ground is used goat manure, organic ecological pellet and alperujo (by-product of olive oil extraction).
Definitely, it is a very hard work but so hugely rewarding.
How do we do – Harvest
The weather will advise us for the harvest time. It will depend on the progress of each year, especially the autumn before the harvest to obtain a singular optimum olive oil.
The harvest as any other activities is carefully made in order to avoid losing of leaves or branches. We keep control that olives are harvested and milled into the same day or the day after. Along this period, from the olives fall to the milling process, the olive has a low and stable temperature, what favor hugely the organoleptic characteristics without oxidation of the fruit. By this way the acidity will be so much low, under 0,1 degree.