The Finca La Torre mill estimates that in this campaign it will produce around 60,000 liters of extra virgin olive oil intended for bottling, a figure that coincides with the commemoration of its 15th anniversary. This forecast reflects a balanced campaign, with healthy fruit and a high content of polyphenols and antioxidants, as the company details in a statement.
Specifically, the company faces the current harvest with "good expectations" regarding quality, supported by the rainfall recorded during the months of December and January, which made it possible to ensure a harvest of medium volume. Although the subsequent period has been marked by a lack of precipitation, the farm has had supplementary irrigation in summer to accompany the development of the olive grove.
With regard to the varieties, the production estimate is divided into about 40,000 liters of hojiblanca and 15,000 liters of arbequina, while the remaining volume will correspond to cornicabra and picudo.
"The size and quality of the fruit are quite high. The winter rains were sufficient to guarantee the harvest and now the goal is to harvest quickly, avoid storms at this key moment, and take the olives to the mill at their optimal point," said the agronomist engineer and person in charge of production at Finca La Torre, Víctor Pérez.
Olive picking began in late September and has been designed with an approximate duration of 40 days, adapted to the progressive ripening of each variety. The work schedule starts with cornicabra and picudo, continues with arbequina, and ends with hojiblanca.
This campaign coincides with the 15th anniversary, a milestone that the company links to the modernization of its facilities, the push for its brand, and the consolidation of a model focused on high-quality extra virgin olive oil.
"If I look back, the progress has been enormous. 15 years ago we were starting practically from an obsolete mill, with no bottling line and with a company that did not exist as we understand it today. Now we sell most of our bottled oil, and the evolution of the brand speaks for itself," Pérez explained.
The project is based on an owned estate, an ecological and biodynamic olive grove, early harvesting, and cold extraction. This working method seeks to preserve the organoleptic properties of its oils and maintain a constant profile from one campaign to the next.
Finca La Torre places its trajectory within the growing interest of the sector in early-harvest oils and in differentiated elaborations. "15 years ago, they treated all of us who made early oils as crazy. Today, practically all the companies have a line of this kind," it has pointed out.