The harvest of the olive is the agricultural work that culminates the annual process of cultivation and care of the olive tree. The objective of olive cultivation is to obtain as many olives as possible in the best possible conditions and quality to maximize the benefit of the final product, be it olive oil or table olives. The technique of collection, the type of product and quality to which the fruit is destined, the tools, the quantity and experience of the workforce, the state of maturity of the fruit, the care in handling and transport are essential aspects for the olive harvesting work.
Fermentation and storage
The natural fermentation process uses only a solution of water and salt to eliminate the bitterness of the fruit and ferment the olives. After the harvest, the olives are processed in a salt solution of 8-10%, where they will ferment naturally for 3-12 months.
Packing for distribution
The process of bagging and packaging of our olive is fully automated to offer the greatest possible comfort when transporting and distributing them, as well as offering the best guarantee and quality of our product.
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