Not only olive oil, but also various types of pickled olives are true delicacies. Whether in a Greek-inspired salad, homemade antipasti, or simply as a snack – olives have conquered our kitchen shelves in every shape and form.
But where exactly does the fruit of the olive tree come from and how is it grown?
Contents:
- The basics of olive cultivation
- The cycle of olive cultivation
- From the field to the bottle - The production of Corovita organic olive oil
The basics of olive cultivation
Olive trees prefer a warm, pleasant climate that doesn't drop too much in winter, as the plants, especially young ones, are very sensitive to frost. Too much water spoils the harvest, so rain is sufficient for water supply in the growing areas.
The areas around the Mediterranean and Black Seas are best suited. Regions in North Africa, the Middle East, and South America are also suitable for the successful cultivation of olive trees.
Due to its optimal conditions, Spain is the largest producer. Other European countries that specialize in professional olive cultivation include Greece, Italy, Croatia, and Turkey.
In keeping with their cultivation, these countries also have the highest demand for olives. Per capita consumption in Greece is approximately 10 times higher than in Germany, despite the continued popularity of olives in this country.
The cycle of olive cultivation
Olive cultivation is a year-round cycle. Therefore, it's important to give the plants attention and love throughout the year to ensure the best possible harvest every year.
winter
Our olive year begins immediately after the harvest. Care for the olive plants during the cold winter months is divided into three phases:
After the harvest, the fields must be plowed and loosened. This helps the rain penetrate deep into the soil and thus meet the trees' water needs.
Old and dead branches must be removed in winter. Olive trees are pruned in winter to ensure, among other things, that the plants can receive sufficient sunlight in the following months.
In addition to conventional circular saws and chainsaws, there are also special tools for this step that are long enough to allow clean and safe cutting of the higher branches.
In winter, the decision also arises as to whether or not to fertilize the field this year. This depends on the current soil conditions and, due to the time involved, shouldn't be done every year. Corovita relies on natural manure for this step because of our organic commitment.
Spring
In the months of March to May, olive trees typically bloom, offering a glimpse of the upcoming harvest. Among olive growers, spring is also considered the most beautiful time of the year, as entire landscapes bloom, offering a stunning view.
Technically, the fields are plowed again during these months and the decision is made whether the harvest should be protected from the fruit fly and its larvae.
Summer
In summer, the olive trees are largely left undisturbed while the fruit gradually matures. In the later months, initial preparations for the harvest can be made.
Autumn
The harvest officially begins in mid- to late October. Nets are placed under the olive trees throughout the area to catch the falling olives.
The ripe trees are then shaken with special machines to ensure the fruit falls gently from the branches. The harvested olives are then collected and transported to the mill by tractor for further processing.
From the field to the bottle - The production of Corovita organic olive oil
Thus, the cycle of olive cultivation is complete, and another whole year is over! After the harvest, the trees are prepared for olive cultivation without a break, while the processing of the fruit continues in parallel. You can find more information about the processing and utilization of olives here .
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