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Winter dormancy after harvest
December and January. It begins once the fruit has matured. The activity of the tree is minimal until spring.
This is determined by the training method, espalier, seeking to increase the surface area exposed to sunlight. It requires technical know-how and the entire field team, since it is done manually.
The flower buds begin to develop at the same time as the tree’s vegetative growth.
Small open flowers with a large amount of pollen in the environment.
Some of the successfully-pollinated flowers stay in the tree and the fruit begins its development.
During growth, fruit size increases and the pit hardens.
Start of ripening
Green fruit advances in the ripening process, entering veraison or colour change (green, yellow, purple-red, black).
Early mechanical harvesting, which begins in mid-October, aims to get the aromas that the green olives can still offer.