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THE OLIVE GROVE

40 HECTARES OF ORGANIC OLIVE GROVES

Our ORGANIC olive groves are over a decade old. Many of the original, traditional olive trees are of the Lechin variety, but other varieties have also been introduced, such as ARBEQUINA, PICUAL and HOJIBLANCO. Our aim was to alternate traditional, local varieties (Lechin and Picual) with new varieties (Arbequina) to bring added value to our farm and obtain a final product with the best organoleptic characteristics, thus permitting us to develop and improve the market for Organic Extra Virgin Olive Oil, and do our bit to contribute to the economic progress of Andalusia.

DRIP IRRIGATION

This system is part of our policy to use the latest technology in our production methods. Drip irrigation brings many benefits, such as reducing water consumption, controlling pests and diseases and providing the plant with the exact amount of water it needs.


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MICRO-CLIMATE

In the mountain ranges of southern Spain, summer mists carried by the easterly winds bring humid air and precious rainfall during the long, dry summers characteristic of the Mediterranean climate. These factors contribute to the special microclimate, and help to produce an olive oil with its own unique personality.
Topography:: the area is made up of hills whose height ranges between 200m and 290m above sea level, with a maximum elevation of 293 meters. The slopes range between 10% -26%, although the most common gradient is 15%-16%.
Soil: the soil is brown, Mediterranean soils over slate and clay or sandy loam.

PLANTATION LAYOUT

The layout of the plantation in the olive groves is 7 x 5, which allows them to be perfectly orientated to the sunlight: it is also the design which is best suited to the terrain and the double rubber-drip irrigation system. The varieties were selected on the criteria of local tradition, innovation, sensory quality and harvest time, to allow us to pick the olives at separate, selective times.


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GRINDING MILL

The farm has its own grinding mill, thus ensuring full traceability of our EVOOs (Extra Virgin Olive Oils). Every stage of the process is carefully controlled, from the planting stage, the correct care of the olive groves and their fruit and converting the olives into Organic Extra Virgin Olive Oil, to the final packaging and transport from the mill. Quality is one of the bywords of our mill, and the prime objective of our company is to offer the market a product of the highest quality, an ORGANIC Extra Virgin Olive Oil produced following the most demanding food safety standards at both the cultivation and processing stages.


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PROCESS

ORGANIC CERTIFICATION

All our olive oils and our mill are controlled by ASAC (Andalusian Organic Farming Certification).


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CARE OF THE OLIVE GROVE

Our experience has convinced us of the importance of treating the olive grove as a global ecosystem. The “stars of the show” are the olive trees, whose sole purpose is to produce Extra Virgin Olive Oil without the use of synthetic chemicals (fertilizers, herbicides, and pesticides). This both ensures the absence of contaminants in the olive oil and protects the natural resources (soil, water, atmosphere and biodiversity), which is after all the healthiest way to look after the ecosystem. The olive grove is tended by harnessing its own natural resources, such as allowing mature vegetation to grow as ground cover and adding a mulch consisting of small to medium pruning residues. We also use COMPOST MADE FROM ALPERUJO, which is produced by the composting plant located on the farm and is an excellent source of organic matter.


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HARVESTING

Our field experts keep a watchful eye on the olive fruit as it ripens on the trees and decide on the best time to harvest it. We harvest the fruit early, as part of our quality and excellence policy, and set time limits for the collection so that all the fruit in one harvest is of a uniform size and condition. This prevents the olive groves from being over-exploited and leaves some olives for subsequent harvests.


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TRANSPORT

The short distance from the plantation to the mill means that the olives are transported in small containers, straight to the mill, in the shortest possible time (never more than two hours). Thus, the olives are at their freshest and are immediately pressed in the mill.

MILLING

Milling takes places continuously as the fresh olives are harvested. All mechanical parts in contact with the olive and olive oil are made of food-grade inert materials. The cold extraction process preserves the full complex range of sensory and nutritional qualities and allows the full flavour of the olive oil to be appreciated. Pressing at higher temperatures would result in loss of flavour and phenolic compounds.

STORAGE

The recently-pressed olive oil is left to rest for 24 to 48 hours and then subjected to rigorous tests carried out by independent experts, who analyze the physical and chemical properties and guarantee the quality of the oil. When the quality controls are all passed, the olive oil is stored in our storage cellar in stainless steel vats at a maximum temperature of 18°C. The storage cellar is kept in semi-darkness, which helps further to preserve the properties of the olive oil, our “liquid gold”.

PACKAGING

Another of our catchphrases is “From the warehouse to the customer”: we pack our olive oil only by request, in containers that ensure the conservation of all the qualities and characteristics of the product. Dark glass containers and tins are the most efficient way to preserve the quality and composition of Extra Virgin Olive Oil, and the inspired, harmonious packaging design follows the latest cutting-edge trends of the exciting new Extra Virgin Olive Oil sector.