January – March | Pruning trees: It is the time to prune and fertilize the soil with the remains of pruning, developing a natural vegetal cover, which helps to improve the soil structure and to fix nutrients, improving soil moisture and acting as a primary fungicide and insecticide.
April – May | Cure: Treatment of the tree’s vegetal cover, leaves, etc., with products that help trees to be protected against pests and provide food and amino acids. We also perform the cleaning of the soil.
June – September | Irrigation, fertilization…: During this time, we irrigate the olive trees and remove the stems that grow on the trunks to help the sap from reaching the branches and fruits. Sometimes it is necessary to fertilize the soil.
September – Octuber |
Preparing the Harvest: Soil cleaning and preparation for the olive replacement.
Octuber – December | Olive Harvest: Depending on the year, weather conditions and the desired quality, the harvest is scheduled at the right time, which will depend on each area of the olive grove. Harvesting is done through manual processes using traditional techniques.
A millenary process, the most advanced technology
Our Extra Virgin Olive Oil is the result of a process of comprehensive care for 12 months a year. We have to put all the love, enthusiasm and effort, preserving the old process and incorporating the technology that allows us to maintain or even improve its quality
HARVEST AND TRANSPORT
The harvesting plan varies each year. Depending on its maturity, quality and time, we identify the order in which the olive trees must be harvested. The harvesting process is done manually to avoid damage to the tree by only using mechanical means for transporting the olives to the mill. The olive harvest begins at 7:00 am and ends at 13:00 pm. Every day the olives are transported to the mill to be processed immediately to avoid losing quality.
SHAKE AND GRIND
Once in the mill, the olives are cleaned, ground and mixed in a controlled temperature not exceeding 80.6 Fahrenheit degrees (27 Celsius degrees), so that the organoleptic properties of the olive are not changed.
DECANTATION AND FILTERING
We perform a decantation process (separation of impurities in the extra virgin olive oil) in two stages, where water is not involved. This process is immediately followed by a filtration process to improve the quality and conservation of the olive oil.
QUALITY CONTROLS AND PACKAGING
Finally, we perform quality testing of each batch to ensure that the oil meets the quality characteristics we want and proceed to preservation in steel intertied tanks with controlled temperature and packaging in accordance with the highest standards of quality and food safety of the European Union and the DOP in which we are included.
If you have any questions or suggestions do not hesitate to contact us
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