Within the program highlights the II International Symposium Azeites do Sul
INNOLIVA highlights its presence in Portugal with more than 3,200 hectares of olive groves
Madrid, April 28, 2017.
Beja (Portugal) welcomes from yesterday, April 27, and until May 1, the thirty-fourth edition of Ovibeja, the largest gathering of olive oils in the Portuguese country. The fair aims to show the public the innovations of extra virgin olive oil (AOVE) as well as promote the global promotion of the olive grove. INNOLIVA has almost 6 million olive trees in Portugal, that is, most of its cultivation.
Ovibeja has in this new edition an extensive program of activities, from round tables or conference cycles by professionals from the sector, to musical shows; but it should be noted, the celebration of the Second International Symposium Azeites do Sul, which will take place tomorrow – Saturday 29 – as the summit of this fair. It will be attended by national and international experts from the olive sector who will address the process of oil transformation from the production of the olive to the commercialization and export of the product.
In addition, within this meeting, will take place one of the most important awards deliveries of the continent, the seventh edition of the Extra Virgin Olive Oil International Contest-CA Award | Ovibeja, which has managed to become an international benchmark. INNOLIVA managed to win the silver medal in the 4th edition of the Contest, in 2014, in the category “Frutado Maduro”, managing to place the producer among the best in the world.
The company based in Navarra has four cultivation units distributed in Portugal: Olivares de Conceiçao (494 ha), Olivares de Carmo (727 ha), Olivares de Fatima (842 ha) and the most important and extensive in Portuguese lands, Olivares de Covadonga (1210 ha).
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 it favors the obtaining of 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.