Spring reaches its peak in our estate. The olive grove is transformed, leaving behind the sober green of winter to dress in a whitish and subtle mantle. It is the time of flowering, an ephemeral event that marks the destiny of our next harvest.
Spring reaches its peak in our estate. The olive grove is transformed, leaving behind the sober green of winter to dress in a whitish and subtle mantle. It is the time of flowering, an ephemeral event that marks the destiny of our next harvest.
At Coto Bajo, olive grove care is essential to produce quality extra virgin olive oil. One of the key processes is destemming, which consists of removing the stalks to optimize the health of the tree and improve its yield. Discover how this work benefits both the olive tree and the crop.
Olive oil tourism offers olive mills and cooperatives a unique opportunity to diversify revenues and strengthen their brand. Through authentic experiences centered on olive culture, it improves market positioning, builds customer loyalty and promotes sustainable tourism, enriching both visitors and producers.
The olive sector faces critical challenges such as climate change, global competition, and the need for sustainability and technological innovation. At Coto Bajo, we are committed to addressing these challenges through sustainable practices and advanced technologies, ensuring a prosperous and environmentally friendly future for olive oil production.
Olive oil consumption has grown globally, highlighting its health benefits. Mediterranean countries are leading its use, while others such as China and the USA are incorporating it.
Discover how to prepare delicious appetizers with extra virgin olive oil, a pillar of the Mediterranean diet. From crusty breads and flavored cheese, to guacamole and anchovies in vinegar, these recipes stand out for their flavor and nutritional benefits. Use Coto Bajo Extra Virgin Olive Oil to get the best results in your dishes.
We provide you with 5 tips to maintain unalterable aspects such as the quality, benefits and flavor of Extra Virgin olive oil in summer. By respecting adequate light, temperature and packaging conditions, you will prevent your oil from spoiling with the arrival of heat.
Coto Bajo will be in Salimat 2024 from May 30th to June 2nd in Silleda (Pontevedra). We will present and sell our extra virgin olive oils, artisan honey and the novelty of the year, the Organic Extra Virgin Olive Oil. Visit us at Plot C18, Pavilion 1.
