Arbequina is INNOLIVA’s big bet for the production of EVOO
Madrid, April 7, 2017.
The world distribution of the olive grove has increased remarkably this past year with the planting of more than 150,000 hectares, of which most, 85%, has been in espalier. INNOLIVA has been using this system for years on its farms, divided between Spain and Portugal. The predominant varieties: Arbequina, Arbosana and Koroneiki.
The World Olive Exhibition (WOOE), held a few days ago in Madrid, analyzed from the hand of Juan Vilar the situation of the future of the sector and its consequences. The expert in olive oil economy assured that in the expansion of the world olive grove three varieties had stood out: Arbosana, Arbequina and Koroneiki.
In INNOLIVA the Arbequina variety predominates almost in its entirety. In this sense, Miguel Rico, president of the producer, explains that «the most important productive structure of INNOLIVA is precisely in the municipality of Alvalade do Sado (Portugal), in the El Carapetal farm, which with its 1,300 hectares is the largest olive grove with olive trees in a hedge that exists in the world. » «In this farm we have our own mill where we produce about 10,000,000 liters per year (100% extra virgin) 98% Arbequina and 2% Arbosana and Koroneiki,» he adds.
In addition, Vilar comes time emphasizing the important growth that the olive grove will experience and trellis.
According to the expert, this expansion in the olive sector can be dangerous for Spain, whose olive groves will have to face changes and innovations so as not to be overwhelmed by the situation.
INNOLIVA has been betting for years on innovation and the advantages of the trellis system and also continues its expansion to new international markets to increase its competitiveness
About Innoliva
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and favors obtaining Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.
