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Podcast: Ecoprolive

The optimal time for harvesting.

Ecoprolive
Ecoprolive
The optimal time for harvesting.
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The Importance of Harvest Time

Getting the right harvesting time is vital. Each variety is in a different zone and ripens on different dates, so nature decides the right time.

The olive on the tree has zero acidity. It acquires it after being harvested, so no more than 9 hours should pass between when it is picked and when it arrives at the oil mill.

A Unique Process: Cold Pressing and Natural Decantation

The Ecoprolive process is very peculiar as we extract the pit before pressing. The objective is twofold: to protect the oil and protect the pulp in order to develop derivative products.

Of course, the pressing is cold to guarantee the qualities. To separate the oil from the water, we use natural decantation rather than centrifugation, always with the aim of preserving the highest polyphenol content. 

A Commitment to Quality and Restaurateurs

We take our time; vertical decanting is slower but the nutritional values increase and the organoleptic qualities soar... and you can tell. The aroma and flavour are more intense. This is why restaurateurs most committed to quality produce rely on us. 

*Interview recorded at Onda Cero Pamplona studios (17/06/2024)

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Ecoprolive Blog_Olive tree image

Not all olives can be Ecoprolive.

Ecoprolive
Ecoprolive
Not all olives can be Ecoprolive.
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Selection of Native and Organic Varieties

At Ecoprolive, we exclusively use indigenous olive varieties that are perfectly acclimatised. The olive tree interacts with the environment, which is very important; it is part of the ecosystem. We opt for the Picual variety from Albacete, Arróniz from Navarra, and Cornicabra from Toledo.  

The Role of Water Stress in Fruit Quality

We select rain-fed olive trees because they suffer more water stress; the more stressed the tree is, the more it will protect the fruit and the more defences it will generate. 

The chosen crops are necessarily organic, as we seek minimal human intervention so that the tree can defend itself. In this way, ecosystems are regenerated, and everything contributes.

The Importance of Collection Time

The time of picking is crucial. When, in its maturation process, the olive tree considers that it should stop protecting the fruit, it stops generating polyphenols and other elements. The fatty acids also change, moving from unsaturated to saturated. 

That is when we will have the ideal conditions from a nutritional perspective. That is why there is weekly monitoring of the fields at the end of the season. After all, what we do is maximise the nutritional value.

Interview recorded at the Onda Cero Pamplona studios (10/06/2024)

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The origin of the Ecoprolive project

Ecoprolive
Ecoprolive
The origin of the Ecoprolive project
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A Project Born in Puente la Reina

Ecoprolive was founded in Puente la Reina in 2012 with the aim of revaluing olive by-products and optimising their properties under the health axis.

Innovation and Health through the Olive Tree

The R&D&I strategy involves rediscovering the olive tree and its antioxidant capabilities. Learning from nature. In this way, we can optimise its benefits for human health and produce organic extra virgin oil, prebiotics, and food supplements.

Commitment to a Healthy Diet

Our aim is the maximum or best concentration of healthy components such as polyphenols, fatty acids, oleocanthal, oleacein... both the tree and the fruit are loaded with nutritional contributions.

The company distributes products in small, carefully run points of sale, places specialising in healthy, high-quality food. We seek establishments where the product is explained. In this way, Ecoprolive reinforces its commitment to well-being and innovation surrounding this ancient resource.

This interview was recorded in the Onda Cero Pamplona studios

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