Organic production in Olipe

Organic production in Olipe
Organic olivesThe Organic production system is the basis of our work in the field; it is perfectly suited to our conditions, where cultural traditions and new technologies and knowledge come together.
 

We understand Organic production as a modern system of agriculture; its basis is the people who work and live in these olive groves, who bring their experience and knowledge.

This Organic production is modern and up-to-date, because we respond to the most urgent social needs of today, not only from an environmental point of view with a clear focus on preservation of the environment, but we go further, dealing directly and unapologetically with topics such as Food safety, Human health, Rural development... We especially dignify the farmer and rural areas in general, valuing their activities and identifying the numerous positive aspects that they bring to society.

Organic production means a clear differentiation of the product, not only from the point of view of the production system, but also emphasizing the quality that it provides to the food. This differentiation is essential to as we seek to emphasize an added value with a clear objective: to dignify the farmer and the rural area in general, valuing their activities and identifying the numerous positive aspects that they bring to society.

The Certification of Organic production guarantees strict excellence and security, for both producers and consumers. For this reason, we submit our controls to an external certifying body, SC-CAAE, an accredited organization dedicated to excellence and with a wealth of experience verifying all the processes, both in the field and in the industry, under the strict regulations CE 834/2007, NOP-USDA and JAS.

Organic food is produced with methods that protect the environment and respect animal welfare.

10 reasons to eat organic foods:

1) Quality: they respect the natural production cycles, favouring the concentration of sugar, acids, vitamins and minerals that the food needs to maintain all the parameters of flavour, smell, colour, etc.

2) Health: These are foods free from toxic residues (without antibiotics, pesticides, additives or GMO); that also means an advantage for the health of producers, because it reduces the risks associated with exposure to these substances.

3) Rural development: they provide quality of life of farmers, thanks to their socioeconomic benefits. In addition, they stimulate the interest of youth, helping to promote inter-generational transfer of knowledge.

4) Climate change: organic food production encourages the responsible use of energy, helping decrease CO2 emissions and encouraging carbon retention in soil and vegetation.

5) Environment: they come from a production method respectful toward the environment, which avoids pollution of the soil, water and air.

6) Biodiversity: they conserve habitats and contribute to their preservation, encouraging the development of different species, many of which are presently threatened.

7) Local varieties and indigenous animal breeds: they promote the use of animal breeds and plant varieties that are adapted to the particular conditions of each area.

8) Animal welfare: their production allows animals to grow at their natural pace and with adequate space and food.

9) Development and Equality: they support fair trade and encourage self-reliance in developing countries, stimulating their progress.

10) A Sustainable model, an Alternative, a Solution: as opposed to an intensive model that exhausts resources, organic production uses them in an optimum way, keeps the natural balance and assures a future.

 

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Certifications

Certification Service CAAE. It is the Certification body for the organic agriculture and livestock
Territorial Quality Los Pedroches
Food Safety Management System  JAS – Certification of Organic Production for the Japanese market
Quality Management System – ISO 9001  Quality Certificate
Verification of Carbon Footprint