Our olive groves are 100% irrigated, this entails storing the rainwater and rivers to guarantee the harvest of the year and we achieve a spectacular regularity both in the harvest and in the quality of it. The climatology in this area provides important rains during the spring and the autumn, which are necessary to store the irrigation water of our farms to be used when the dry summer climate arrives. This dry climate is characteristic of the Mediterranean and it is undoubtedly the optimal climate provided by the Sierra de Cazorla geographical location to obtain oils with a special aromatic quality due to its optimum temperature.
Respect for the environment
Our biggest concept in the field is the respect for the environment and nature. This leads us to the harnessing of pruning waste as organic fertilizer, maintenance of the vegetation cover in the litters middle, thus reducing erosion in addition, facilitating permeability of the earth, besides avoiding the irrational use of herbicides thereby taking care of the ecosystem.
In our farms, we use the fertirrigation as irrigation system, which is a technique that allows the simultaneous application of water and fertilizers through the irrigation system. Therefore, it is about taking advantage of the HFLI systems (High Frequency Localized Irrigation) to apply the necessary nutrients to the plants (Fertilizer). Despite being used in multiple RLAF systems, the technique of fertirrigation is fully extended in the case of drip irrigation, so we take advantage of the fertilizer and water to irrigate in all sectors of our different olive farms.
That why, for us, the most important thing to produce an excellent olive oil is the care of our trees and its fruit so that they can actually exudate oil at the end.
Our essential principle is that quality is made and born in the field (interaction between variety and productive environment).
The harvesting by traditional hand pole beating has been and is the traditional collecting system that consists in beating the trees with sticks to make the olives fall. Once they have been detached from the tree they must be taken as soon as possible to the oil mills. Although our system is integrated biomechanical and harvesting by hand pole beating in the first months of October for the green olives, our harvesting is mechanized by special olive vibrators, inverted umbrella type or multidirectional trunk vibrators.
The collecting is done very early, between early October for green olives and early November at its optimum degree of maturation, when the olive presents its olfactory and gustatory richness and it is possible to find high fatty acid content. The polyphenols are responsible for some organoleptic characteristics of the olive oils such as bitterness, fruity itching and influence the olive oil stability. Therefore, those olive trees have a degree of acceptance of the final product and are beneficial for health since less irrigated olives or trees from October have less water stress. That means that the polyphenols are superior and so the olive oil presents new sensations and aromas like: tomato, apple, banana, fig tree, green wheat, freshly cut herb and yoza.
To obtain an excellent and wonderful olive juice it is necessary to shorten the transport time from the olive farm to the factory and due to that, our factory is located in the farm where we pick the fruit and create the pure olive juice as soon as possible. This way, we achieve the shortest distance from the collection to the grinding of the fruit and, subsequently, bottle it in our different packages for sale.
Elaboration and Classification
To maintain the potential quality of the olive oil, it is essential to control all the decisive aspects in obtaining a superior quality olive oil: classify the fruit received, waiting time, storage conditions of the olives until they are milled…
Shake of cold paste, mechanical oil separation and temperature control between 20ºC and 24ºC. This way, we conserve all the volatile components. These parameters are decisive to obtain a supreme quality olive oil…
This arrangement is usually done according to the variety, the degree of maturity, the sanitary status. Once classified, the olives undergo a cleaning process, washing, weighing and storage until the grinding moment arrives. On the other hand, the olive oil is rich in natural antioxidants, such as α-tocopherols and phenolic components, in which action seems to slow down aging and cellular degeneration.
Separation and Cleaning
After the shake, it comes the centrifugation, which consists of separating the liquid part: the vegetation water and oil of the solid part: mass (bone, pulp…) due to the different densities of the olive components.
The olive oil is cleaned in the vertical centrifuge, which, as in the horizontal, consists of liquid separation (vegetable water and olive oil), because of its diverse densities.