Conservation and exploitation of existing olive trees.

The olive tree is one of the oldest fruit crops, with evidence of its domestication for more than 5.500 years. It is native to the Middle East and at the beginning of the first millennium B.C. it spread throughout the Mediterranean with the Phoenician trade. In the Iberian Peninsula it expanded during the Roman colonization and later during the Arab period. Initially it was valued to make light, body ointment, preservable fruit in salt, fodder and wood to work and burn. Then it would take on basic importance as exclusive dietary fat.


The most efficient way to recover the biological activity of a soil is by incorporating fresh organic materials with strong microbial load (that is, living compounds). In addition, it is essential to maintain a plant cover. Thus, physical and biological fertility feed each other.


Ecological production seeks the greatest possible closure of the nutrient cycle within the farm, such as the return of the pruning branch to the ground by crushing. Noncommercial mill byproducts such as marc, leaves or twigs can be composted and returned to the ground.


Spain is the world's leading producer of table olives. 21% of the "olives" consumed on the planet are Spanish.

(Text prepared with general sector data: ASEMESA.)