Agronomic features

The plants, grown dry and arranged in specialized but not intensive crop, with a space of trees   that allows an excellent airing of the canopies and a degree of interception of the ideal sunlight, are cultivated with a shape circular called “pot” with annual pruning. This form of cultivation enhances the photosynthesis activity of the plant. It also facilitates the execution of crop operations, in particular pruning and harvesting.

 The rest of the pruning are chopped, thus contributing to the nourishment the soil. The soil processing is minimized by also taking advantage of the natural weed of the soil

Strategy for plant protection and fertilization

Fertilizations are administered annually in the spring using soil analysis, following the principles of integrated agriculture and using organic fertilizers, which are slow release. Particular importance is given to the leaf fertilizer that complements that of the soil with amino acids from enzyme hydrolysis and with fertilizers based on meso and micro elements, especially in pre-flowering.

For the plant protection our farm, in order to reduce the number of applications of plant protection products, carries out careful monitoring on the presence of parasites, with the traps with sexual attractiveness.

Pietragrande farm is part of the network of companies monitored by ARSAC (Regional Company for the Development of Calabrian Agriculture) for the issuance of regional extension service bulletins aimed at the realization of integrated defense.

If the interventions are necessaries, the treatments carried out relate to the use of copper to control the main fungal diseases; natural antagonists; of pheromone traps and microbiological insecticides for the control of lepidoptera and diptyters (olive fly).

Olive harvesting

The olive harvest takes place, depending on the maturation of the different cvs, from the end of October to the end of November.

The harvest is done through pneumatic or electric knock downs or combs. The collected olives are placed directly in perforated bins that allow good air circulation, avoid an overheating and fermentation.

The olives collected are brought to the mill within 8-10 hours in order to keep intact the olives characteristics.