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Caring for our olive trees is a fundamental priority for our family, as we always strive for the highest quality fruit and final product. All of our trees are irrigated, ensuring adequate hydration, especially during the demanding summer months.

This careful watering helps the trees grow properly without stress, maintaining the integrity and quality of the fruit. Our fertilization practices are meticulous and guided by agronomic expertise.

We perform soil fertilization every January and foliar fertilization throughout the year, providing the olive trees with all necessary nutrients and trace elements. The olive maturation process is unique: it begins in October, with the fruit initially green (unripe).

Gradually, it changes to yellow due to carotenoids, and later, anthocyanins give the olives a dark, nearly black color as they reach full ripeness. To ensure optimal quality, we rely on chemical analyses to determine the ideal harvesting time.

We harvest the fruit from mid-October to early November, during the early stages of ripening. While this timing results in lower quantities, it significantly enhances the oil’s content of polyphenols, unique aromas, and valuable nutritional properties.