The olive grove is an ecosystem that requires constant attention throughout the year to ensure optimal olive oil production. At the Coto Bajo estate, we pride ourselves on carrying out each task at the right time, with the utmost respect for both the olive tree and the surrounding environment. One of the essential cares is the destemming, a process that ensures the health of the tree and a quality harvest. In this article, we explain in detail what olive tree pollarding is, why it is necessary and how it is carried out.
Olive tree pollarding consists of removing the varetas, small shoots that arise at the base of the trunk or on the main branches. These shoots arise in order to provide shade to the trunk during the summer months when the sun is strongest. However, once they have fulfilled their function, it is important to remove them to prevent them from consuming the tree’s energy that should be directed to the fruit-producing branches.
As mentioned, the branches serve to protect the trunk of the olive tree during the summer, but once the temperature begins to drop, these unnecessary branches can affect the overall development of the tree. Pollarding ensures that the sap flows properly to the productive branches, optimizing the health of the olive tree and its ability to produce quality olives.
Leaving the canes untrimmed can cause the olive tree to concentrate its resources on these branches rather than on fruit production. Pollarding allows all the tree’s energy to be focused on the productive parts of the tree, which translates into a better olive harvest. This process is key in estates such as Coto Bajo, where we seek to maintain a sustainable balance between production and respect for nature.
The weeding can be carried out in two main ways: manually or by using chemical products. Traditionally, this work has been carried out manually, using tools such as axes or pruning shears. This method, although more laborious, is also more environmentally friendly and allows precise control of branch growth.
In recent years, some growers have started to use chemical products to dry out the vines and prevent their growth. However, at Coto Bajo we opt for manual techniques that guarantee a minimum impact on the olive grove ecosystem.
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The ideal time to carry out pollarding is in late August or early September, when temperatures begin to cool and the tree no longer needs the shade provided by the canes. Performing this process at the right time ensures that new canes do not sprout again and that the olive tree is in optimum condition for harvesting the olives.
At Coto Bajo, we are aware that the care we dedicate to each olive tree is reflected in the quality of the Extra Virgin olive oil we offer. De-stalking, being a key process for the well-being of the tree, is part of our philosophy of sustainable production and respect for nature. Thanks to these efforts, we obtain an olive oil that maintains all its organoleptic properties, in addition to being an ecological and responsible product.
Pollarding is just one of the many tasks necessary to ensure that our olive trees remain healthy and productive year after year. At Coto Bajo, we always carry out this and other processes at the right time, ensuring maximum respect for the olive tree and its environment.
If you want to enjoy an Extra Virgin olive oil obtained with this care and commitment, we invite you to visit our online store at www.cotobajo.es/tienda. There you will find a product of exceptional quality, the result of dedication and respect for our olive trees, we are waiting for you!
Learn more: The impact of EVOO on agriculture and rural development
