The harvest
The cultivation of olives is a whole in which the care of the soil, the tree and the biodiversity environment are fundamental, integrators and facilitators of the final result, which is quality fruit, clean, without bruises or wounds due to excessive impact, falls. to the ground or late collection.
In the case of the fruit obtained by the ecological and biodynamic method, the value of being vital, healthy, with traceability in its generation process in which there is no chemical product is also added.
If we have reached the moment of harvesting, with a fruit raised with full respect for natural processes, we could not do less in the harvesting phase.
What does this mean?
That our olive goes almost directly from the tree to the oil mill. It is collected using mechanical procedures that are not traumatic for the fruit.
We have two sectors on the farm “Almazán-Tavero family olive production” that produces biodynamic organic extra virgin olive oil.
One part is hedgerow cultivation, of the Arbequina variety, where the collection is by harvester that transports the olives directly to the tank that takes it to grinding or transformation into oil.
Another part corresponds to trees with one or two trunks, separated by 8 meters of distance, where the collection is by vibration, umbrella collection, reception, with hardly any help, not so much by hitting, but by friction carried out by a stick that It ends in a type of fingers that perform a certain friction movement on some branches to facilitate the fall of the olive.
That is to say, we have built a way of doing things that respects the integrity of the fruit so that it arrives in perfect condition at the oil mill.
