The work of the olive grower requires very long time.
In fact, it takes a whole year before you can collect the fruits of the olive tree.
During this long period the plants must be treated following a precise rhythm: they must be fertilized both in winter and in spring to allow the right contribution of mineral organ substances to the soil;
they must be pruned to renew them and ensure that the fruits have optimal exposure to light until they are collected.
La scelta di non utilizzare diserbanti chimici
comporta la necessità di gestire il suolo dell’uliveto tramite trinciatura e decespugliamento, che vanno eseguiti frequentemente anche al fine apportare al terreno materiale organico derivante da erba e da rami triturati con l’ausilio del biotrituratore.
During the summer
it is important to proceed with an intense irrigation and to continuously monitor the presence of pests, especially the olive fly, the most fearsome in olive growing, as it tends to sting the fruits damaging them, and therefore must be kept under control through phytosanitary treatments.
bisogna inoltre effettuare un continuo monitoraggio sulla presenza dei parassiti
soprattutto della mosca dell’olivo, quello più temibile in olivicoltura, poichè tende a pungere i frutti danneggiandoli, e quindi deve essere tenuto sotto controllo attraverso i trattamenti fitosanitari.
In the autumn period
harvesting is finally carried out through the beating, carried out with pneumatic combs in the case where the olives are destined to the oil production or with the manual procedure for those destined to the brine.
The freshly picked fruits
are placed in special perforated boxes and transported to the mill in the shortest possible time, in order to preserve the organoleptic characteristics of the oil that will be produced from them.