The olive oil we use to soak our organic herbs into has been carefully chosen for location and quality. It comes from a region in Spain near the Mediterranean coast and next to the River Ebro.
The olives are crucially not watered as such and instead the ancient trees use their 100 years old root systems to search for underground water as well as being at the bottom of slopes fed by rain water. This insistence to not overwater and to survive on rain and underground water creates a far better flavoured olive which is richer in nutritional value overall and contains more natural sugars, trace elements, vitamins, mineral and phyto-nutrients.
The taste and aroma of olives and olive oil is often critically decided by water levels, not too much and not too little.
When younger trees are overly watered simply to survive, a lesser quality of olive is ultimately produced. For the almost equal component of a good olive is sunshine so it is good to note that the trees were originally planted to receive maximum sun radiation from when the sun rises until it sets. Sun is the best catalyst for creating medicinal and nutritional components and these olives have plenty in Spain.
Finally, organic, natural fertilizers are used, which is usually the ‘alpechin’ a fibrous mix of olive residue and water, which is retained after the processing of the olive oil and olive paste is completed.
This anti-oxidant rich food is spread at the bottom of the olive trees once a year to enrich both the soil and organic methods to treat any olive fruit diseases. All this preserves flavour integrity and keeps the trees healthy.
