Olive Grove

Our olive grove is testimony to a great family and agricultural heritage, where ancient traditions thrive alongside more modern agricultural practices.  Following closely in ancestral footsteps, the cultivation of the trees is handled carefully and with great patience as each tree slowly reaches maturity.

The ancient olive trees grow above a carpet of wild flowers of chamomile, daisies and poppies interlaced with wild thyme, asparagus and other wild vegetables.  This unique terrain enhances the flavour and taste of our olive oil.

PROagro producers' farms are approximately 800 acres of land with 100,000 olive trees, plus 12,000 acres of land with 360,000 olive trees which are owned by co-operative farmers giving a total of 12,800 acres of land and 460,000 olive trees.  The farms produce, process, and package the finished product for delivery to the consumer.

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Harvest

Olive oil production in our groves brings together the wisdom of the past, the marvels of modern technology, and the true benefits of the hard work and determination of the people who produce it.

Our pruning techniques are designed to reduce the yield and enhance the concentration of the oil’s flavour.  When the fruit approaches ripeness, our farmers work rapidly shoulder to shoulder to collect the fruit and then prepare the trees for their winter sleep.  

As the locals say, you can extract average oil from excellent berries but it is impossible to extract excellent olive oil from an average berry.  

Taking the necessary steps to deliver exceptional harvests, in PROagro we constantly adhere to best practices in harvest and processing the oil.  

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Milling

At the sorting table, berries are meticulously selected for further processing.  Only high quality, healthy olives are accepted for PROagro products.  The fruit is selected for colour, ripeness and prime condition.

Olives are processed in our own mills using continuous extraction within 24 hours of harvesting.  We use only cold extraction where the processing temperature remains below 27 degrees Centigrade and only the first extraction is used.  These lower temperatures mean that the quantity of the olive oil is reduced whilst its quality and flavour is enhanced.

We use decanting to separate the sediments from the core.  The timing of the processing is carefully monitored and controlled.  All of this allows us to produce oil of the highest quality with virtually no acidity.

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A day at the farm

A day at the Olive Farm is amazing.  The specialty of growing -from olive fruit to a sumptous meal with olive oil-  delicious, original recipe olive oil.  The different flowers, fruits, nuts, herbs and spices planted around the olive trees which contribute to the olive oil's aroma, taste, flavour and style is a not-to-be-missed sight in the farm.

Spending time in understanding the different methods of harvesting the olive fruits is extremely rewarding; the prime consideration is always the quality of the end product.

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