Traditional olive groves are much more than a farming system: they are landscape, culture, sustainability, and the livelihood of thousands of families. With the aim of protecting them and giving them the voice they deserve, the Association of Producers in Defense of Traditional Olive Groves has been officially introduced, a new organization created to safeguard farmers’ real needs and place them at the center of the decisions that affect their future.

The presentation took place at the Hotel Condestable and marks the first step of a project that is getting off to a strong start, bringing together around 20 cooperatives and approximately 15,000 farmers from the provinces of Jaén, Granada, and Córdoba.

Defending Traditional Olive Groves in a Context of Intensification

During the presentation event, José Gilabert, president of the IGP Aceites de Jaén; Antonio Rafael Almirón, sector representative of Agro-food Cooperatives in Granada; and Nuria Yáñez, technical director of Almazaras de la Subbética and the provincial representative of this advocacy in Córdoba, took part.

As was made clear, the association was created to defend traditional olive groves against the advance of intensive and super-intensive models which, although more productive in volume, put the social, economic, and environmental sustainability of many olive-growing areas at risk. In José Gilabert’s words, this new entity “will defend traditional olive groves against the path of intensification that the agri-food industry is taking”.

A Fight for Equity, Generational Renewal, and the Land

Among the main objectives of the Association of Producers in Defense of Traditional Olive Groves is the demand for a fairer distribution of the CAP, as well as other key resources such as water, which currently—according to what was reported—tend to favor large farms over small and medium-sized farmers.

Another major challenge the association will tackle is generational renewal, seeking real options that make the future of farming attractive to young people. Without farmers there are no olive groves, and without traditional olive groves there is no living territory or oils with identity.

The Commitment of Almazaras de la Subbética

At Almazaras de la Subbética, we fully share the values and goals of this new association. Our cooperative model, made up of more than 7,000 families, is deeply connected to traditional mountain olive groves, respect for the environment, and the defense of a sustainable, quality production system.

That Nuria Yáñez, technical director of Almazaras de la Subbética, is an active part of this initiative and represents this advocacy at the provincial level in Córdoba reflects our firm commitment to the sector, to our farmers, and to the future of traditional olive groves.

Looking to the Future

The creation of the Association of Producers in Defense of Traditional Olive Groves is an important step toward uniting voices, pooling efforts, and working together for an olive-growing model that preserves the land, biodiversity, and the human value behind every olive.

At Almazaras de la Subbética, we will continue supporting initiatives that, like this one, defend the origin, quality, and essence of our EVOO.

La entrada The Association of Producers in Defense of Traditional Olive Groves Is Born se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

At Almazaras de la Subbética, we have celebrated the awards ceremony for the winners of the Olivar de la Subbética photography contest, a now-established initiative that seeks to highlight the scenic, cultural, and ecological richness of our surroundings, strengthening the bond between those who inhabit it and those who capture it through the lens.

The contest, for which entries were open from 7th April to 25th May, has seen wide participation from both amateur and professional photographers. Under the theme ‘Olive Groves of the Subbética’, participants have submitted images that stand out for their artistic quality and their ability to convey the essence of this unique landscape, which forms part of our collective identity.

Through this contest, Almazaras de la Subbética seeks to reinforce the knowledge and appreciation of an environment that holds significant economic, cultural, and environmental value.

A judging panel committed to art and local heritage

The works were evaluated by a judging panel composed of professionals from different departments of our oil mills. The judges’ decision was announced on 28th May. We have received photographs ranging from the purely aesthetic to the emotional and symbolic: all of them, artistic and personal perspectives on what one of the most important and prominent elements of our history and our land represents to their authors.

The winners of this edition are:

• First prize: Rafael Secilla Sicilia.

• Second prize: Francisco Pérez de Rosas Baena.

• Third prize: María Isabel Alcalá-Zamora Acero.

• Special Members’ Prize: Manuel Pérez Aguilera.

The first-place winner received a prize of €300 and a bottle of Rincón de la Subbética. The second and third prizes consisted of product sets valued at €150 and €100, respectively. Meanwhile, the Special Prize for members was a product hamper valued at €150.

Exhibition of the winning works

As part of the recognition for the award-winning works, the selected photographs will be exhibited on our own premises, as well as at the Bermejales shop in Carcabuey (Córdoba). This exhibition will allow the general public to experience firsthand the artistic sensibility of the participants and their vision of the olive grove.

A continued commitment to culture and the environment

Our Digital Photography Contest represents a firm commitment to promoting visual culture and the connection with the local area. It encourages an artistic perspective on a landscape that, due to its natural, economic, and historical value, deserves to be preserved and celebrated.

From Almazaras de la Subbética, we thank all participants for their involvement and reiterate our commitment to the promotion of local heritage through cultural initiatives that are open and accessible to all.

La entrada The winners of the Photography Contest collect their prizes at Almazaras de la Subbética se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.

The keys to obtaining the highest quality

And in this post, we want to tell you what those factors are that affect its quality and that we must take into account to truly appreciate the gem that reaches our kitchens and our dishes:

1. Olive variety: Yes, there are numerous olive varieties, and each one has specific characteristics that influence the flavour, aroma, and chemical composition of the final oil. Varieties such as Picual, Arbequina, Hojiblanca, and Cornicabra, among others, provide different organoleptic profiles. Which variety should we choose? Well, the appropriate choice will depend on other factors, such as the climate, the type of soil, and the preferences of the producer and the market.
2. Growing conditions: Or agronomic conditions, which include, as mentioned above, the type of soil, the climate, and the management of the crop. All play a crucial role in the quality of the EVOO. Olive trees need well-drained, nutrient-rich soils, as well as a suitable climate with sufficient sun and moderate rainfall. But we must also be careful with the management of irrigation and fertilisation to avoid water and nutritional stress on the trees, as this could negatively affect the quality of the fruit and, therefore, the oil.
3. Harvest: A moment of extreme importance in the process and, therefore, a determining factor in the quality of the oil. The olives must be harvested at the optimal point of ripeness, as both early and late harvesting can affect the organoleptic profile of the EVOO. As we’ve told you in previous posts: green olives tend to produce oils with a more intense and bitter flavour, while ripe olives produce sweeter, milder oils. Furthermore, the harvest must be carried out in a way that minimises damage to the fruit, using appropriate techniques and tools.
4. Processing: The step that comes right after harvesting. Now is when the olives must be processed as quickly as possible to prevent oxidation and fermentation, which can deteriorate the quality of the oil. The extraction process includes several stages: washing, milling, malaxation, and separation of the oil. The temperature during malaxation is crucial; it must be kept low to preserve volatile compounds and antioxidants.
5. Storage: This step must be carried out under optimal conditions to prevent the degradation of our EVOO. It is essential to protect the oil from light, heat, and oxygen, as these factors accelerate its oxidation and rancidity. The storage containers, preferably stainless steel, must be hermetically sealed and kept in cool, dark places. For this reason, the final packaging should also be opaque or made of dark glass to protect the oil from light.
6. Chemical and organoleptic aspects: When we talk about measuring the quality of an EVOO, we are referring to its evaluation based on both its chemical and organoleptic characteristics. The chemical parameters ( include the content of free fatty acids, the peroxide value, and phenolic compounds, which must be within the limits established by regulations. As for the organoleptic aspects, a panel of professional tasters evaluates the flavour, aroma, and the absence of defects such as rancidity, mustiness, or fermentation.

In addition to these factors, we must be mindful of many others that are also determined by the time of year, especially when it comes to protecting its storage. And it’s summer!

The climate in the summertime is a determining factor in the quality of extra virgin olive oil. High temperatures, solar radiation, rainfall, and humidity, as well as winds and storms, influence the development of the olives and, consequently, the characteristics of the oil. The proper management of these factors, through cultivation practices such as irrigation, wind protection, and management of water stress, is essential to ensure the production of high-quality EVOO. On the other hand, adapting to climate variations and mitigating the effects of climate change that we have been experiencing for years are significant challenges for olive oil producers worldwide.

In conclusion, we must bear in mind that the excellent quality that arrives at your table bottled at our Almazaras de la Subbética, and the proof of this is that we offer you some of the most award-winning EVOOs in the world and in the history of our country, is the result of a combination of factors that begin in the field

La entrada The most relevant factors affecting the quality of extra virgin olive oils se publicó primero en Almazaras de la Subbética | Tienda Online de AOVE Premiado.