The cultivation of the olive tree is an ancient tradition of Mediterranean peoples. The Vatika in the center of the Mediterranean, and the locals have embraced this culture and the benefits of olive oil. So a thousand years of tradition continues today from growers in the area that carry the legacy of their ancestors.
Staying olive lasts throughout the year and includes interventions such as pruning it, watering and fighting pests that attack the olive and wrist. The pruning of the tree is responsible to keep the tree healthy, to shed the dry parts to ensure a balance in development, better ventilation and better access to fruit in the sun. It is an extremely important process that begins with the harvesting of the fruit and lasts almost until March to prepare olives for next year. Irrigation has favorable effects on vegetation, flowering and fruiting olive while weeding bait mainly ensures the highest quality of olive oil.
The olive harvest is done by producers either by hand or by gentle mechanical means which ensure healthy fruit and excellent final oil. It starts in our region since the beginning of October and lasts until the end of the year, earlier than other areas and begin one month later. This is due to the particular climatic conditions that favor the cultivation of olive trees and contribute to the production of one of the finest olive oil in the world.
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