Our olive orchard covers 20 hectares with more than 5,000 trees. When we purchased the land in 2012 the young orchard was abandoned: the weeds were taller than the trees. With considerable investment and hard work the orchard is now a beautiful, productive part of the farm. Our annual olive harvest starts in April and lasts about eight weeks.

We have two primary varietals of olives, Arbequina and Picual, which are harvested and processed into olive oil. The third varietal, Manzanilla, is a pollinator variety and the olives are only occasionally lacto-fermented for table olives.

We manage the olive orchard with a combination of conventional and permaculture methods, relying heavily on animal grazing to help manage pasture regrowth and suppress weeds.