Olive Plantations and Production Process

Olive Plantations

The Vallesur olive grove is located in the southern Peruvian city of Tacna. The vast plantation covers 30,000 hectares at the top of the Atacama Desert.
The Tacna region has an ideal climate for growing olive trees due to its proximity to the Andes Mountains and the presence of the Humboldt Current in the
Pacific Ocean, with an average annual yield of 10,000 kg of olives per hectare.
The warm climate, sandy loam unique to the desert, sunshine hours and temperature differences between day and night (12.5°C to 28°C) make the olives
grow large and fragrant.

Extensive olive groves covering 30,000 hectares

Good climate and sandy loam soils

Fertiliser

Minimal use of pesticides

Weeding and pest control are carried out by hand as much as possible on the Vallesur plantation, with minimal use of pesticides.

The main fertilisers used are guano, a fermented fertiliser made from pruning waste from olive groves, and organic fertilisers such as cow dung and sheep manure.

Guano, with its high content of natural ingredients, is the best organic fertiliser for the production of safe, secure and high-quality crops.

Plantation Water

The Tacna plantation is located at the top of the Atacama Desert, where olives are irrigated with spring water from the Andes Mountains.
The mineral-rich underground spring water keeps the olive trees healthy throughout the year.

Hand-Picked Olives

On the Vallesur estate, the harvest season usually runs from February to June. During this period, the olive berries are harvested entirely by hand.
This reduces damage to the olives, and the trees, and ensures that the olives are always of high quality.

Twigs and olive leaves are removed manually

All the farmers carefully harvest the fruit one by one by hand

Plantation Water

The Tacna plantation is located at the top of the Atacama Desert, where olives are irrigated with spring water from the Andes Mountains.
The mineral-rich underground spring water keeps the olive trees healthy throughout the year.

Cold extract process

Vallesur is made from olives collected by hand and extracted within 24 hours using the cold-extracted method (compressed extraction without heat).
The acidity level is 0.22%. Not only the aroma but also the nutrients contained in the olives remain.

The production of Vallesur olive oil is certified for hygiene management in accordance with HACCP, ensuring the safest and highest quality olive oil from Peru.

01
  Commercialisation in state-of-the-art facilities
02
            Safety considerations and streamlining the manufacturing process
03
    Provides the best olive oil

Ingredients and nutritional composition of Vallesur

Vallesur olive oil contains zero trans fatty acids.
It is rich in oleic acid, which is expected to maintain proper blood cholesterol levels and prevent lifestyle-related diseases, and polyphenols, which have a strong antioxidant effect and help prevent lifestyle-related diseases such as arteriosclerosis.
The oil is made using the cold-pressed method, which does not apply heat, so the many living nutrients contained in olive oil can be taken into the body as it is.

100% pure extra virgin olive oil (acidity 0.22%)
Energy: 123 calories.
Protein: 0g.
Total fat: 13.7g.
– Trans fatty acids: 0g.
– Saturated fatty acids: 2.1g
– Monounsaturated fatty acids: 10.2g
– Polyunsaturated fatty acids: 1.4g
Carbohydrate: 0 g
Sugar: 0g
Sodium: 0 mg
Cholesterol: 0mg
Food additives: no

Contact Form

Stay updated

Sign up for our newsletter to get the latest news, announcements, special offers and event information

Legal

Stay Connected

TOP