It was the Phoenicians and the Greeks who implanted the olive tree in the Iberian peninsula, but without doubt the great expansion and improvement in the cultivation of the olive tree is due to the Romans as they planted olive trees in all their colonies where it could be cultivated.
In our farm “El Campanario” located in the village of Escacena del Campo (Andalusia) for 5 generations we’ve been trying to get the best of the clay soils of the Campo de Tejada. We have dry & irrigated lands, but also a unique olive grove in an area close to the mountains & the famous ruins of Tejada (old roman village).
In the 1960’s the olive trees were planted on our farm, trees that we are still taking care of today. Dr. Mariano Jiménez (he was the local veterinarian) and his wife, Ms. Mercedes Romero, carried out many innovations regarding cultivation and irrigation techniques, as well as introduction of new varieties of seeds and livestock of all kinds. These innovations allowed them to obtain the best yields of the land, taking advantage of the quality of their land and access to abundant water through various wells.
In 2016 we started the conversion of the olive grove and part of the land to organic agriculture. The Jiménez Romero family, who still owns the farm, always had a dream, a passion …… “the love of the land, the care of the environment and biodiversity to obtain the best organic food. ”
La Trajana extra virgin olive oil is a blend of 4 varieties of typical Andalusian olives. A coupage that allows us to obtain a fresh and fragrant oil with a traditional taste and very little bitterness.
The Lechín olive is characteristic of Seville, Cordoba, Cadiz, Malaga and Huelva. Its name comes from the whitish color of its flesh.
This olive tree can withstand droughts and frosts, but also adapts well to the poor limestone soils.
The lechín oil is full of vegetable flavors, with a medium bitterness & notes of green almonds.
Mono varietal lechín oil is not usually commercialized, but it is often found in blends of olive oil with hojiblanca and picual olives.
Verdial olives give a fruity -flavored oil with a pleasant sweetness and no bitterness. Rich in linoleic acids, the verdial is usually combined with other varieties such as hojiblanca, resulting in perfect organoleptic qualities and medium stability.
It represents 20% of the world’s olive grove and in Spain it reaches 50%. Its geographical spread is linked to Andalusia, the main producing region of the world.
Picual olive trees have a high productivity, with a high fat yield (can reach up to 27%), a high stability index and a high content of oleic acid.
The picual oil is a large body oil with regular bitterness and a certain woody flavor. The mountain oils are usually milder with a fresh & pleasant flavor.
It is among the best-known Spanish varieties. They are small olives, but very appreciated for their early entry into production, high productivity and good fat yield among the varieties with the highest percentage of oil extraction).
The arbequina oil has a fresh fruity smell with aromas of almonds and other fruits. With very little bitterness this is a very sweet oil that sometimes even present a touch of exotic flavor.