The world around us has changed enormously in recent years. One of the most positive changes has been renewed attention to what we put on our tables and the value of wholesome food.
Around a year ago, we decided to begin converting our farm to organic production, firmly believing that we could contribute to this major change.
Obtaining organic certification is no simple matter. It involves costs, and this is part of what gives organic extra virgin olive oil added value compared with conventional oil. We want to tell you about the long journey towards certification, beginning with the steps we have taken so far.
After submitting our application with the help of our trusted agronomist, we received the first inspections from the certification body Bioagricert and began following the production standards.
We stopped using conventional pesticides intended to eliminate organisms that harm plants and threaten the harvest, including herbicides used to control weeds, as well as mineral fertilisers. We have used only plant protection products permitted under the organic production standards.
For our part, we doubled our efforts in cultivation, working the soil more frequently to control weeds and adopting targeted agricultural practices, such as more open pruning.
We do not hide the fact that the trees produced less during the first year, without chemical products intended to boost vegetative growth and therefore the quantity of olives per tree.
Despite these drawbacks, we at Tunnaliva are, if anything, even more convinced of our decision.
Alongside respect for the environment and protection of plants and animals, we believe that a product such as olive oil, used every day by adults and children alike, should be completely genuine and free from any trace of chemical products.
Be wary of anyone calling a product organic merely because they do not use a particular pesticide. Only the traceability provided by organic certification can give you confidence in your purchase.
We look forward to completing the conversion process and offering you organic Tunnaliva extra virgin olive oil.
From the page to the table
Single variety Nocellara del Belice, milled within 6 hours of harvest and cold extracted below 27°C. In the format of those who use it every day.
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