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Picking techniques
To obtain the Aire del Sur oil we choose the areas of our olive groves with the best and the healthiest fruit, mechanically picking only the fruit hanging from the tree at its mature moment, i.e. the best moment of ripening which allows us to preserve all the fruity flavour and aroma of our oil, even though we lose the oil of the non-usable olives (i.e. quantity of oil). We manage to attain an excellent quality. Firstly we pick the Arbequina, then the Picudo and lastly the Picual. We take care to remove in any spoiled fruit, as in these the oxidization starts sooner. All the olives are milled less than 10 hours after being picked. This way the newly picked fruit is very fresh and retains all its organoleptic attributes which have been obtained with the care given to the trees. |
