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It's that time of year again. Despite the devastating storms in November that disrupted our annual plans, we were finally able to harvest the olives and press our extra virgin organic olive oil. For olive oil, not only is the harvest ... Continue reading
In recent years, we have been adjusting the packaging of our organic extra virgin olive oil, but there was a major drawback: the tin cans we used, although food-safe and BPA-free, were prone to dents. During transport, even a slight ... Continue reading
Miguel Abad, olive oil technician and person responsible for EVOO at Campillo de Julia, has written this report on the sensory and polyphenol analysis of this year’s EVOO.
Technical information
Yield: sms. 38,85%
... Continue reading
We recently shared by email, with the families who have adopted an olive tree with us, about how we've experienced a very strong drought that has even changed our character. And we have decided to also share through this medium some ... Continue reading
The last month of the year. It is time to review the evolution of our crops.
Crops that had difficulties this year: olive trees, persimmons and honey.
The repilo is a fungus that spreads with humidity and defoliates the ... Continue reading
Miguel Abad, olive oil technician and person responsible for EVOO at Campillo de Julia, has written this report on the sensory and polyphenol analysis of this year's EVOO.
Technical information
Yield: sms (49,88±5,05)%.
... Continue reading
Between the end of October and the beginning of November we will harvest the olives from the olive trees to produce the Extra Virgin Olive Oil from your harvest, which you will be able to receive at home from December onwards.
It ... Continue reading
