MORE THAN JUST AN OLIVE GROVE

Environment
EVOO
Info

La Samiaja is located in Vega de Archidona, between the Peña de los Enamorados and Sierra de Gracia: a place of legend next to the natural site of La Hoz de Marín, where in times of yore Romans and Arabs left their mark. It is a rich and varied ecosystem in which we can find an abundance of Mediterranean forest shrubs such as the retama, caper and asparagus bushes, and trees such as the eucalyptus, the holm oak and wild olive tree varieties.  And of course, the traditional olive tree; around 70% of our grounds are dedicated to its cultivation.  Wildlife in the area includes hares, deer, foxes and wild boars, and of particular interest are the many species of birds: European bee-eaters, nightingales, barn swallows, hawfinch, kestrels… Our strategic location south of the peninsula and our proximity to important water resources (Laguna de Fuente de Piedra, Reserva Natural de las Lagunas de Archidona) means this territory has become an important bird migration route. It is therefore no surprise that our aim is to preserve this unique habitat. The ecological way in which our olive trees are grown, unlike conventional methods, is free of chemical products and uses techniques that are respectful to the environment.  These are related to long-term soil productivity, the use of organic and mineral materials, rainwater harvesting, integrating cover crops… For soil regeneration, we employ the tea compost technique, obtained through the elaboration of ecological liquid fertilisers and which allows us to reincorporate agrarian waste into the ecosystem.

Location

La Samiaja has a privileged location. In front of the imposing Peña de los Enamorados and only a few kilometres away from the municipality of Archidona, declared a ‘historic-artistic’ site, and the north-eastern region of central Málaga.

Olive grove

The total surface of the land is 40 hectares, 70% of which are used exclusively for the olive grove. The inclination of the land, which reaches heights of up to 700m, promotes the ideal soil conditions for ecological production.  In the last census, we counted over 5,000 olive trees.

Varieties

The main varieties of olive tree grown are: Picual (Marteña), Hojiblanca, Gordalilla, Empeltre and Redondilla.

EVOO

We produce two main types of extra-virgin olive oil: one is obtained from the Picual variety, with intense green fruit aromas, and the other is a blend (Coupage), which produces a riper olive.

Climate

Mediterranean and continental climates, which provide a big contrast in temperature between the summer and winter months, and between night and day. The low temperatures in the cold months delay the ripening of the olive. This provokes a change in the acidic profile of the oil, increasing its oleic acid levels and lowering the amount of saturated and unsaturated fatty acids.

Harvesting

For the PICUAL EVOO, made with a green fruit, we aim for an early harvesting, before the fruit ripens (in October). This gives the oil a more intense aroma and flavour, in which vegetable notes predominate and which will present a higher level of natural antioxidants. The olives are harvested overnight to maintain them at low temperatures and therefore preserve all the nuances of aroma and flavour. The COUPAGE EVOO olives, with riper fruit notes, are harvested in December so as to obtain a sweeter oil.

Mechanical processes

The harvest is carried out in a traditional way, using only physical and mechanical processes, which guarantee the optimal state of the olive.

Transportation

The freshly picked olives are immediately transported to the oil mill to halt the process of oxidation and preserve the fruit’s properties as much as possible.  The olives are carefully transported in perforated crates, which prevents the fruit being crushed, as this would accelerate fermentation and, as a consequence, increase the acidity levels.

Inspection

Our olives go through a rigorous quality control process. Those that show any anomalies are discarded, with the aim of always preserving the exceptional quality of the oil.

Extraction

The olive juice is extracted using a cold press, through a two-phase continuous extraction process. Temperatures are carefully regulated so they never exceed 26 degrees Celsius. Once the juice is filtered, the oil is then ready for packaging.

Flora

Next to the olive grove are numerous species of trees, scrubland and plants that are scattered around the area, a testimony of the rich natural and scenic heritage of Archidona.

Sustainability

We aim to preserve local biodiversity through the ecological practices we have adopted: efficient energy saving methods, integrating sheep grazing around the olive grove, efficient management of residue and biomass.

Beekeeping

An activity that contributes to the development of agroforestry, thanks to the bee’s pollination process.  This activity provides La Samiaja with its Organic Multiflora Honey, elaborated with the nectar and pollen of the olive grove’s wild flowers.

Spreading the word

We always try to divulge all our actions in favour of sustainable development through different methods of communication, which include offering talks and activities to promote environmental awareness.

Fauna

A varied local fauna completes the ecosystem. In particular, the presence of numerous bird species, due to our strategic position as a migratory route.

Aceite Ecologico la Samiaja. Medio Ambiente y Desarrollo Sostenible