ORO Y OLIVO
At Oro y Olivo, we cultivate our organic olive groves in the heart of the Sierra de Enguera, where altitude, mountain dry-farming, and stony soils bring character and authenticity to every fruit. We are committed to agriculture that respects the environment, without synthetic chemicals, favoring biodiversity and carrying out an early harvest that maximizes the concentration of polyphenols and antioxidants. We extract our Extra Virgin Olive Oil cold, below 22°C, to preserve its nutritional properties and sensory purity intact. Furthermore, we craft honeys and pates with the same philosophy: listening to nature to offer authentic, healthy products full of identity.
Organic farming
In the Sierra de Enguera, organic farming is not simply a chemical-free cultivation technique; it is a deep commitment to the regeneration of the landscape and the pursuit of absolute purity in every drop of oil. Working in a mountain dry-land environment, we understand that the olive tree is not an isolated element, but part of a complex ecosystem that we must protect to obtain a superior category EVOO.
Cultivation: A Return to Olive Tree Resilience
Organic farming transforms the relationship between the tree and its environment, directly affecting the development of the olive:
Living Soils and Natural Nutrition: Instead of synthetic fertilizers, we enrich our stony and calcareous soils with organic matter, fostering a network of microorganisms that help the roots absorb minerals in a balanced way.
Biodiversity as a Shield: The organic olive grove in Enguera coexists with pines, rosemary, and thyme. This ground cover and the surrounding flora attract beneficial insects that control pests naturally, eliminating the need for insecticides and guaranteeing fruit free of residues.
Water Stress Management: In mountain dry-farming, the olive tree adapts to the natural availability of water. This moderate stress, managed under organic principles, induces the tree to concentrate its resources in the fruit, improving its cellular structure.
Impact on the Olive: Quality over Quantity
Organic management alters the chemical composition of the fruit, preparing it to be a “superfood”:
Polyphenol Explosion: It has been shown that organic olive groves, by defending themselves naturally from their environment, produce olives with a higher concentration of polyphenols and antioxidants.
Sturdier Skin and Pulp: The absence of forced nitrogen from chemical fertilizers results in fruit with a slower and more balanced ripening, which translates into firmer skin and a pulp richer in essential vitamins such as Vitamin E.
Varietal Purity: Without the interference of synthetic products, varieties such as Villalonga or Alfafara show their most authentic morphological and sensory characteristics.
Organic Oil: Purity and Sensory Power
When these olives reach our mill, the premium extraction process ensures that the effort in the field is transferred to the bottle:
Extreme Cold Extraction: We process the fruit below 22°C, an indispensable requirement to preserve the volatile compounds and medicinal properties of a high-end organic oil.
Superior Organoleptic Profile: Mountain organic oils offer an unmatched aromatic clarity. On the nose, notes of freshly cut grass, tomato plant, and fig leaf are presented in a more vibrant and clean way.
Natural Stability: Thanks to the high load of antioxidants (polyphenols) derived from organic farming, the oil resists oxidation better, maintaining its freshness and health benefits for much longer.
