Recuérdame
FIRST HARVEST
After eleven o’clock, it is announced that the ‘work time’ begins, equipping the personnel with the tools for collection. At this moment, the daylight is extinguished and the darkness makes its constellation of stars shines, with the humidity shining on the olive trees leaves, a characteristic of our fields of Cazorla.
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Under the light
of the full moon
There were two green, chiaroscuro of the orange mount, where roe deer play sweet words, where silence envelops the memory of the workers of “La Casería”, who collect and keep the olive in boxes carefully and manually. That way, the fruit fall by friction or is brought down, lately being placed in wooden boxes. Therefore, neither the fruit nor its pulp is damaged by the friction or agitation of each other by the wood that acts as a shock absorber. The olive will give us an authentic green juice that does not lose its natural state and fall by its own weight in the boxes used for it.
What is achieved with this is that all the organoleptic characteristics of the olive are maintained and the content of the fruit is turned into oil to obtain pure natural extra virgin olive juice, as well as the orange juice itself.
Under the light
of the full moon
There were two green, chiaroscuro of the orange mount, where roe deer play sweet words, where silence envelops the memory of the workers of “La Casería”, who collect and keep the olive in boxes carefully and manually. That way, the fruit fall by friction or is brought down, lately being placed in wooden boxes. Therefore, neither the fruit nor its pulp is damaged by the friction or agitation of each other by the wood that acts as a shock absorber. The olive will give us an authentic green juice that does not lose its natural state and fall by its own weight in the boxes used for it.
What is achieved with this is that all the organoleptic characteristics of the olive are maintained and the content of the fruit is turned into oil to obtain pure natural extra virgin olive juice, as well as the orange juice itself.
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Spectacular Green
Olive Juice
THE BEFORE THE COLLECTION BEGINS, THE FLOWER PERCENTAGE IS HIGHER. THEREFORE, THEY WILL HAVE A HEALTHIER AND STRONGER OLIVE FOR THE NEXT YEAR ONCE THE TREE REST AND WILL BE IN FULL TIME OF MATURATION.
Our olive gives this green to us, since the NOCTURNAL temperatures are lower from October to November. In addition, the olive is harder and does not break as easily as in subsequent months, during harvesting and transportation to the mill.
All this effort is noticeable in the care of our olive trees to achieve maximum quality control; demand a minimum productionfor aSPECTACULAR GREEN OLIVE JUICE with low fat yields and a search for VERY HIGH polyphenols for its demonstratedbeneficial health effects.
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Maximum Quality by
the Harvesting Type
When the olive is collected ripe, its pulp is much softer and it is much easier to extract its oil in cold (below 25 degrees).
“By squeezing a green olive you get less than half the oil than squeezing a black olive.”
We get quality, tradition and modernity. Our production process allows preserving the highest quality, once the olive arrives at the best conditions, thus the early harvest olive oils are superior and achieve a high fatty acid c ontent. The polyphenols are responsible for some organoleptic characteristics of the olive oils such as bitterness, fruity itching and influence the olive oil stability. Therefore, the polyphenols 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 banana, “yoza”, tomato, apple, fig tree, green wheat, freshly cut herb, all a great new world of sensations for our five senses.
Maximum Quality by
the Harvesting Type
When the olive is collected ripe, its pulp is much softer and it is much easier to extract its oil in cold (below 25 degrees).
“By squeezing a green olive you get less than half the oil than squeezing a black olive.”
We get quality, tradition and modernity. Our production process allows preserving the highest quality, once the olive arrives at the best conditions, thus the early harvest olive oils are superior and achieve a high fatty acid c ontent. The polyphenols are responsible for some organoleptic characteristics of the olive oils such as bitterness, fruity itching and influence the olive oil stability. Therefore, the polyphenols 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 banana, “yoza”, tomato, apple, fig tree, green wheat, freshly cut herb, all a great new world of sensations for our five senses.
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Recúerdame
FIRST HARVEST
It is a Picual with Royal nuances, which turn the bitterness and itching softer, but results in more intensity of sensations in the mouth.
Very balanced oil that stands out for its aromatic intensity with touches of fruit and vegetable (green leaf, herb and tomato, “alloza”, hints of banana and almond).
Why under the full moon?
This “moonwood” is harder, more resistant to climatic changes and fungal attacks. The reason is that the moon phase influences the state of cell membranes and consequently it determines what happens during drying. It seems that even the dead center of the wood, which forms the main mass of a log, gets influenced.
The different lunar phases influence the way in which the sap of the plants moves, in the germination and production of the same. Once the sap production increases, the quality is increased and the plants get healthier.
Therefore, here is the difference when there is a full moon: i t is the phase with more light, the roots grow little but the leaves are booming. Water and sap flow strongly through the trunk, branches and foliage.
The plants have a greater amount and internal movement of water and sap. In the case of propagating through stakes and cuttings (stalk pieces), that are used for vegetative propagation, it is not convenient to cut them at this stage because when there is a lot of water inside them, the hormones that promote rooting (auxins) will be highly diluted and will not help stimulate root emission. In addition, the water inside the stalks will tend to come out, thereby causing rapid dehydration.
When the relocation is done in this period, the plants tend to grow fast and produce a lot of foliage.
During the half moon, the dark part of the lunar surface shines with a grey coloration. This moonlight is the light from the sun that the Earth reflects, as if it were a mirror, towards the moon, which returns it back to us.
Why Early Harvesting?
Final Higher Quality
In colloquial terms, we can affirm, “if the olive tree increases the race for production, more exhausted it will reach the next line of departure.” Once the harvest is delayed, it has a decisive influence on decreasing, in a sensible way, the olive juice’s highest final quality of the next harvest.
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