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Olive Growing

The Art of Organic Olive Growing at Olio Sasa

 

Olio Sasa cultivates olive growing with passion and respect, in harmony with the Sardinian nature, to produce a unique extra virgin olive oil.

Olive growing, the cultivation of olive trees, is an ancient tradition originating from Mediterranean regions. This unique know-how, passed down from generation to generation, allows for the production of high-quality olives and exceptional oils. The olive tree, a symbol of natural wealth and sustainability, is used both in gastronomy and cosmetics, offering a precious and versatile resource. 🌿

The History and Origin of Olive Growing

Olive growing, or the cultivation of olive trees, dates back over 6,000 years in Mediterranean civilizations. Initially practiced by the Greeks and Phoenicians, it spread to regions such as Greece, Italy, and Spain, thanks to the ideal climate in these areas. The olive tree became a symbol of peace and prosperity, playing a crucial role in both the economy and gastronomy. Today, olive growing represents a model of sustainability, combining tradition with environmental respect to produce exceptional olives and oils.

The Key Stages of Olive Growing

Olive growing follows a meticulous process, from planting the olive trees to harvesting the olives, to ensure high-quality olive oil. Here are the main steps:

  1. Planting the Olive Trees: Choosing the right location is crucial. Olive trees require well-drained soil and a warm, dry Mediterranean climate. Proper soil maintenance, without chemical fertilizers, allows the trees to thrive naturally.
  2. Pruning the Olive Trees: Regular pruning helps optimize olive production while ensuring the health of the trees. This is typically done once or twice a year.
  3. Harvesting the Olives: Harvesting is done manually, often with combs or other specialized tools, to preserve the quality of the olives. The olives are harvested at their optimal ripeness to guarantee the best flavor of the oil.

The Production of Olive Oil

Olive oil production is an ancient art that blends tradition and innovation to create superior-quality oil. Every step of the process, from harvesting to extraction, is crucial to ensure an extra virgin oil with unparalleled flavors.

Olive Harvesting: Unlike manual harvesting, mechanical harvesting uses machines specifically designed to shake the olive trees and collect the olives without damaging the trees or the fruit. This method allows for harvesting the olives at their optimal ripeness, preserving the quality of the oil.
Olive Preparation: The production of olive oil begins with a thorough cleaning and sorting of the olives to remove impurities and ensure that only high-quality fruit is kept. The olives, along with their pits, are then crushed to obtain a homogeneous paste, releasing the oil contained in the fruit’s cells while preserving its natural properties.

Next comes the malaxation process, where the paste is slowly mixed to enlarge the oil droplets, concentrating the aromas and nutrients without compromising their integrity.

Cold Pressing: The olives are then crushed and cold-pressed to extract the oil. This method, which never exceeds 27°C, helps preserve all the aromas and nutritional properties of the olives. Cold pressing is essential for producing extra virgin olive oil, the purest and finest form.

Filtration and Decantation: After extraction, the oil undergoes a filtration process to remove residues and impurities. It then rests for a few weeks to allow for natural decantation, ensuring a clear, high-quality olive oil.

The Art of Olive Growing

Olive growing is much more than just a cultivation; it is a true art that combines tradition, expertise, and respect for nature. Through careful farming and production methods, the resulting olive oil is an exceptional product, rich in flavors and benefits. Whether for gastronomy, cosmetic care, or simply appreciating the beauty of the olive tree, each step of the process reflects our commitment to offering high-quality products while preserving the heritage of Mediterranean oleiculture.