OUR PRODUCT
From the grove to the table
To discover olive oil it is important to understand each and every factor involved in the process; the climate, the olive tree, the fruit and the production.
IN OUR DIET
Soil and climate
Olive trees are usually grown in Mediterranean climates, which have mild winters and long, warm, dry summers. They can grow in a wide variety of soils.
The majority of olive oil in the world is produced in Mediterranean Basin countries, Spain and Italy, being the main producers.
CULTIVATION
The olive tree
Olea europaea, also known as olive, “olivera” or “aceituno”, is a very long-lived tree that can reach up to 15 m in height, with broad crown and thick trunk, twisted aspect typical of the Mediterranean. Spanish production accounts for around 42% of global production and Italian production accounts for 24.1%.
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Traditional
Something that has been done for centuries. They are grown without irrigation. The yield is very low and growth is slow.
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Intensive
A modern olive grove. Olive trees grow quickly and are optimised for almost full mechanisation, which increases the yield.
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Superintensive
Cultivation of single stem olive trees, optimising the land. Full mechanisation and high yield per hectare, adapted for machines and usually has irrigation.
Varieties
Olive
The Mediterranean Basin covers the countries with the highest production of olive oil in the world.
PROCESS
Production
Virgin olive oil is the oily juice of olives, which is separated from the other components of the fruit. This results in oil with exceptional organoleptic characteristics.
Names of the different types of oil
Types of oil
The varieties of olive oil are classified according to the composition and how it is obtained.