The difference between our olive oil and the oils coming from mono-intensive agriculture is quite large. Our olives are grown organically and naturally, without any chemicals including pesticides, herbicides or artificial fertilizers. We try to make agriculture as wild as possible to enrich the soil microbiome, and as a result, we get very tasty and concentrated olives . Instead, in a mono-intensive olive grove, the concept of biodiversity is relegated to the background, and all chemicals used will damage the entire soil microbiome, affecting the taste and the nutritional quality of the olives.

Another big difference is that most of our olive trees are centenary (some three hundred years old) compared to mono-intensive olive trees that are no more than ten years old. After that years, they are cut down to plant new ones. The difference is that in centenary olive trees, production is smaller and therefore with more quality. The fruit has more concentrated properties. Meanwhile, young olive trees have huge production quantities and therefore, with a less appealing flavor. In addition, in the traditional olive grove, irrigation is not done, while in the mono-intensive it is done, thus increasing the weight and liquid of the olives, making its content more diluted. Regarding the issue of biodiversity, our olive trees are inserted in agroforestry systems where other trees abound such as cork oaks, holm oaks, almond trees, apple trees, pear trees and also spontaneous vegetation soil coverings. In a mono-intensive system, we find hectares and hectares of only olive trees in a "sterile" environment, which is why it is an unsustainable system and more prone to pests and diseases. On the other hand, in a system where polyculture is privileged, the whole system will be stronger against pests and diseases because it attracts all types of animals and microbes, forming a much more complex food chain than in a mono-intensive system.

It is our intention to be as transparent as possible with our products so the consumer can effectively know what type of food is buying, and not just another brand with a beautiful label.

by
Tiago Cartageno
Proprietário da Quinta Vila Rachel