Olive (Olea) seed germination is a process in which the seed absorbs water and begins to develop a root and a leaf. This occurs when the seed is exposed to suitable environmental conditions, such as temperature, humidity and light.


The best time to plant olive trees depends on the geographical area where the planting is to take place. In the north of Spain, for example, the best time to plant olive trees is between March and April. In the south, the best time to plant olive trees is between September and October. In areas with warmer climates, such as the Mediterranean, olive trees can be planted all year round.


The land for olive trees should be well located, at an altitude of no less than 500 metres, with good exposure to the sun and a good level of humidity. It should be free of weeds, with good drainage and good soil quality. The soil must be deep and sufficiently resistant to withstand cycles of drought and excess water. In addition, the soil should be protected from strong winds and have a good water supply for irrigation, either from an aquifer or from a water source such as a dam or river. Good soil preparation prior to planting is also very important. This includes removing weeds, thinning the soil to improve water absorption, and incorporating nutrients and compost into the soil.


The optimum temperature for planting olive trees is between 10°C and 25°C. These temperatures are adequate to keep the trees healthy and allow them to thrive. The ideal temperature for most varieties of olive trees is around 20°C. If temperatures extend for too long below 10°C, the trees will begin to suffer.


Seed drying: Seed drying is necessary to allow the germination process to take place. This is done by leaving the seed at room temperature for a few days to allow it to lose some of its water.
Seed hydration: Once dried, the seed must be hydrated to start the germination process. This can be done by soaking the seed in water for a few hours until it softens.
Sowing: Once the seed has been hydrated, it is ready for planting. This is done by placing the seed in a pot or planting box and covering it with soil or compost.
Temperature and light regulation: It is important to keep the temperature and light at a suitable level for the germination process to take place. The optimum temperature for olive tree germination is between 18-21°C. Light is also important for the seed to germinate, so it is advisable to keep the seed exposed to indirect light.
Watering: Watering is essential to ensure that the soil is moist so that the seed will germinate. Watering should be frequent, but not excessive, to avoid waterlogging.
Germination: Once all conditions are in place, the seed should germinate within a few days. When germinated, the seed will produce a small plant with green leaves. The germination process is complete and the plant is ready to be transplanted to its final location.


The flowering of the olive tree usually takes place during the months of April and May. This flowering is characterised by the appearance of numerous small, aromatic, white flowers, which are grouped in inflorescences. These flowers produce a sweet, aromatic nectar that attracts bees to carry out the pollination process. Once the flowering has passed, the fruits of the olive tree will begin to ripen, leading to the production of oil.

Imagen olivar en fase floración


Now, with the purchase of any box of extra virgin olive oil from Oleoestepa, Estepa Virgen, Egregio, or Maestro Oleario, you will receive a complimentary reusable shopping bag made of RPET.

Disposable plastic bags have become a serious problem for waste management worldwide. In Spain alone, each person uses an average of 144 plastic bags per year, generating an immense amount of waste that severely impacts the environment.

Recognizing the need to adopt more sustainable practices, we want to offer you a solution that helps reduce the amount of plastic waste. Our Oleoestepa RPET reusable shopping bag is made from recycled plastic, promoting material reuse and contributing to the care of the planet.

This bag is durable, breathable, easy to wash, and can be folded for convenient storage. With a material weight of 140g, it can carry up to 12-15 kg of weight and features both short and long handles, as well as a reinforced base for versatile grip.

In addition to being ideal for carrying your daily groceries, fruits, and vegetables, this bag is versatile and can be useful in various situations. Incorporate this bag into your everyday activities and help care for the environment in a practical way!

This promotion is available both at our associated cooperatives and on our online store. Don’t miss the opportunity to get this reusable shopping bag made from recycled plastic with the purchase of Oleoestepa, Estepa Virgen, Egregio, and Maestro Oleario extra virgin olive oil, except for 250 ml formats and gift boxes. The promotion is valid until stocks last (5,000 units).

Make your purchase of extra virgin olive oil and get your complimentary RPET bag. Together, we can make a difference and reduce our impact on the planet! For more information about our sustainable innovation, we invite you to visit our website. Thank you for joining us in this important commitment to the environment!

You can learn more about our sustainable innovation by clicking here.

Yesterday, the cooperative society Oleoestepa organised a technical training day for its technicians and oil mill masters, for which it had the invaluable collaboration of the Institute for Agricultural and Fisheries Research and Training (IFAPA) of the Andalusian Regional Government, specifically the IFAPA Venta del Llano centre.
This initiative arose from Oleoestepa’s commitment to the continuous training of its workers, which is an essential aspect for optimising processes and updating methodologies, enabling it to maintain the excellence of its production. The event, held on 8 June in Oleoestepa’s assembly hall, brought together more than 50 oil mill technicians from Oleoestepa’s 19 associated cooperatives.

Attendees and trainers at the technical conference “Specialised Training in the Preparation and Quality of Virgin Olive Oils”.

Under the title “Specialised Training in the Preparation and Quality of Virgin Olive Oils”, topics of vital importance were covered, such as the influence of beating time and temperature on oxidation volatiles; alternatives to beating the paste; and analysis using artificial vision of parameters related to the texture during the beating of the olive paste. All this with the aim of maintaining the highest qualification of Oleoestepa’s technical staff and keeping up to date with all the new technologies that are being implemented in the sector.

Lourdes Blanco Páez

Administration Manager of the Sor Ángela de la Cruz cooperative in Estepa (Seville).

After completing her university studies in labor relations and some work experience, she had the opportunity to work in this cooperative during the olive harvest campaign in November 2001, performing administrative functions. “And what was going to be a one-time support job became the beginning of my professional life and the link with the cooperative for the rest of my life,” Lourdes tells us.

During the more than 20 years she has been working at the cooperative, she has seen many changes, “everything has changed at a technological level, even the building is not what it used to be”, she tells us. All these changes have meant a very significant improvement in the management of the cooperative and member services. “When I started we didn’t use the Internet and now we even have a communication platform with the member; now everything is easier, faster and more effective, but it requires continuous training and constant renovation” confesses Lourdes.

Although her position is linked to the administration of the cooperative, her work is broader, “in the cooperative we have to be very versatile, so that we can lend a hand to any colleague in times of great task”.

When she started working in the cooperative, she was the first woman in an all-male space. Fortunately, over the years, the presence of women has grown significantly in all areas: technical advice, olive mill and administration.

However, from her point of view, the fact of being a woman has never been a handicap in her professional development in the management of the cooperative. “I always had the doors open to continue training or to take any course or activity to improve my work. And when I became a mother, I was also able to reconcile my professional and family life,” says Lourdes. Lourdes was less reluctant to deal with the members, especially the older members, but even so it was not very significant, since most of them she already knew from being neighbors of Estepa and from her previous job.

At present Lourdes considers that women are well represented in all areas of this cooperative, “even in the governing council we already have a female member, and we hope that this will be a stimulus for the incorporation of more women to the main governing body of the cooperative,” says Lourdes.

With a view to the new generations, Lourdes advises young people to get training, whether they want to run farms or work in production, “everything is becoming more and more computerized and mechanized, so they have to have a specialization, but fortunately with this cooperative project in the region there is a future”.

You can see all the stories of cooperative women: https://bit.ly/31YYKY7

Purificación Arteaga Martín

Chemical technician at Oleoestepa’s oil laboratory.

As a former university student of the chemistry branch of science, her first words are aimed at trying to put an end to the myth that science is a man’s world. “During my chemistry courses, I always had more female than male classmates,” explains Puri.

After completing her higher studies, she began her professional career in the newly created Oleoestepa laboratory some 20 years ago. “From the beginning I felt very identified and involved with the scientific project of the Oleoestepa cooperative, so I feel very fortunate to have been able to contribute to its development,” Puri confesses proudly.

As a chemist with more than 20 years of experience, she highlights the great differences in the instrumental and analytical aspects since its beginnings. “The fact of being an ENAC-accredited laboratory has always allowed us to have the latest technology available, being one of the pioneering centers in everything related to oil analysis,” explains Puri.

As regards gender issues in the world of business in general and science in particular, Puri says she has not felt any differences in treatment due to the fact that she is a woman, “we are a team in which gender does not matter when it comes to rights and obligations; I have never encountered any obstacles or limitations to the development of my professional career as a scientist in all these years”.

Beyond the laboratory area of Oleoestepa, where the presence of women is in the majority, she considers that there is still space within the cooperatives where women have not managed to normalize their presence at all, “mainly in areas where greater physical strength is required or management areas in the boards of the associated cooperatives”.

Regarding the young women who are currently training to become the scientists of the future, she knows that the road is full of difficulties, but with determination and perseverance everything can be achieved. In rural environments and those linked to agriculture, this complication is much greater, but in return the reward in the form of continuous enrichment is also greater. In this line Puri conveys her gratitude to all those who make up the great family of the Oleoestepa cooperative, for not ceasing to learn day after day from the olive sector and the rural world in general. “Sincerely, I can say without sounding grandiloquent that I am fortunate to consider every morning of these 20 years that my work is the best”.

You can see all the stories of cooperative women: https://bit.ly/31YYKY7

Many farmers think that by increasing the number of production factors used they are able to proportionally increase the production and profitability of their farm. But the reality is that the use of more production factors than necessary in most cases only reduces the profit of the farm and increases the risk of contamination of the environment and the food produced.

Integrated production is an agricultural production system that uses natural regulatory mechanisms, taking into account environmental protection, farm economy and social requirements, in accordance with the requirements established for each product in the corresponding production regulations.

In general terms, it is an agricultural production system that optimizes the use of the productive environment and uses natural regulatory mechanisms to control pests and diseases, taking into account three key issues. One, environmental protection. Two, the economics of the farm; and finally, society’s demands for increasingly healthier and safer food.

What are the rules of integrated production?

The rules of integrated production have the direction and supervision of an agronomist trained in integrated production, which must be complied with by farmers integrated in farmers’ associations (API), which is embodied in the concept of good agricultural practices.

This concept is based on the following issues.

  • soil conservation
  • optimization of water use
  • optimization of solar energy use
  • biodiversity conservation
  • rationalization of fertilizer use
  • rationalization of the use of phytosanitary products
  • reduction of pollution of agricultural origin

By following these codes of Good Agricultural Practices, agricultural activity is much healthier and less environmentally damaging, without underestimating the significant savings in cultivation costs.

What are the advantages of integrated production?

The cultivation of olive groves through the application of Integrated Production techniques is an environmentally friendly model to obtain high quality products, with all the guarantees of food safety and without renouncing the productive capacity of the farm, making a rational use of natural resources, especially water, while at the same time taking care to avoid the erosion of our soils, in order to guarantee a sustainable agriculture in the long term, and to collaborate in the maintenance of a more habitable planet.

How does integrated production affect the environment?

As soon as spring awakens and with it the vegetative activity begins again in the olive trees, technical controls will warn of diseases and pests that can damage the plant and the fruit. If necessary, the specific actions to combat pests or diseases will be carried out always protecting the fauna and flora, and guaranteeing that the fruit to be obtained will be free of any type of phytosanitary residue.

How does Oleoestepa develop its integrated production?

Oleoestepa’s associated olive mills receive olives from olive trees grown exclusively under integrated or organic production techniques. The plots of land that belong to an Integrated Production Association (API) have an agronomist in charge of it, with more than 24 technicians in the cooperative. This technician is in charge of advising and controlling the different tasks required in the day-to-day cultivation of the olive grove, with each task being recorded in the farm notebook.

Oleoestepa’s 19 olive oil mills are authorized to produce integrated production extra virgin olive oil. In the oil production process itself, one of the most critical, the oil mill industry, like the olive grove operation, must meet demanding technical requirements to guarantee the success of this important phase. One of them ensures that the olives and oil will be permanently in contact exclusively with authorized food material, or the different analyses to which the olives and oils are subjected in preventive controls and quality certification.

In terms of corporate social responsibility, the integrated production system contributes to a better rural environment and oils with certified food safety.

All the efforts and care dedicated to the forest of more than 7 million olive trees come to an end, as the second-grade cooperative Oleoestepa SCA begins the period of early harvesting of olives for subsequent cold extraction in the associated olive oil mills.

Just like last campaign, Oleoestepa celebrates the start of the season by launching a limited edition, unfiltered extra virgin olive oil, mostly of the hojiblanca variety grown in the Estepa Denomination of Origin region, with a fruity aroma of green olives with light touches of ripe olives, with hints of leaf and grass, highlighting the intensity of its fruitiness, as well as its balanced bitterness and spiciness.

Oleoestepa unfiltered extra virgin olive oil is characterised by the rustic appearance lent by pieces of olive pulp, which give it a more natural appearance, recommending its consumption raw with a slice of bread or in salads.

This limited edition is available in a 1 litre glass bottle and in a 5 litres bottle. Its high quality is guaranteed by the Estepa Designation of Origin, which gives it a high vitamin E content. Its environmental sustainability is certified with the Integrated Production seal.

They have a best-before date and can be purchased at associated oil mills, authorised establishments and through the online shop by clicking here.

Those of us lucky enough to live around the Mediterranean Sea have a very close relationship with a tree: the olive tree. In fact, it has been a fundamental part of Mediterranean culture for more than 2,000 years.

This intimate link over the centuries with the inhabitants of the Mediterranean arc, the main olive oil producing area, and the intense consumption of its fruit, the olive, and its juice, the oil, leads us to believe that there is widespread knowledge of its origins, particularities, benefits and recommended uses.

Unfortunately this is not the case. For various reasons that we are not going to discuss here, there are many myths and falsehoods that are present in society about olive oil, negatively affecting a greater consumption of the healthiest vegetable fat, as has been proven by the numerous scientific studies that have been carried out.

Here is our little grain of sand to clear up doubts and help to deepen the culture of extra virgin olive oil, also known as EVOO.

  1. Does heating extra virgin olive oil diminish its health benefits?

Many people claim that extra virgin olive oil should only be used for salads or raw. It should never be heated as it reduces its health benefits. This is false.

Cooking with olive oil actually makes meals healthier. For example, a study published in the journal Food Chemistry showed that olive oil introduces phenols and antioxidants into vegetables when cooked.

  1. Is extra virgin olive oil good for frying?

It is common in recipe books not to recommend the use of extra virgin olive oil when frying because of its low smoke point. False.

Several studies have shown that extra virgin olive oil is the most stable cooking oil when heated, thanks to its high polyphenol content, which stabilises and protects the oil when it is subjected to high temperatures. This is why it is the most recommended for healthy frying.

  1. Is genuine extra virgin olive oil the kind that solidifies in the fridge?

Some olive oil “gurus” recommend putting extra virgin olive oil in the fridge to verify its purity and high quality when it becomes cloudy or solidifies.

This is false. There is no home test to check the authenticity of olive oil. Some oils turn cloudy in the refrigerator and some do not. The quality of a virgin olive oil is checked by physical, chemical and multi-residual analyses carried out by an accredited laboratory and a sensory analysis carried out by a panel test approved by the International Olive Oil Committee (IOC).

  1. Does the green colour of the oil indicate its quality?

A large number of consumers think that a very green colour indicates the high quality of the olive oil, the more intense the colour, the better the flavour. This is false.

The colour is not an indicator of the quality of olive oil. In fact, it varies from a pale yellow to a dark green colour, depending on the variables of the olive tree: the place where it grows, the climate and the time when it is harvested. It even changes in its evolution process from the time it is produced until its best-before date. In short, you can enjoy a magnificent extra virgin olive oil with straw-coloured tones or find intense green oils with defects.

  1. Are all olive oils equally healthy?

“What difference does it make to take olive oil or extra virgin olive oil if they have the same properties” say many consumers when choosing their vegetable fat. This is not true.

Extra virgin olive oil is pure olive juice, with no defects whatsoever, and has the most health-giving properties, which increase the higher the quality of the oil. This has a lot to do with its polyphenol and oleocanthal content. We must not forget that olive oil is the result of the mixture of refined oil and virgin olive oil, which gives it colour, flavour and health properties.

  1. Does olive oil expire or does it improve with time, like wine?

Some people think that olive oil expires, others think that over time it takes on attributes, becoming richer, like wine. In both cases this is false.

Olive oil does not expire. Its label does not mark an expiry date, but a best-before date. In other words, it is not harmful to the organism if the oil is consumed after the best-before date, but its qualities will deteriorate due to progressive oxidation and rooting. As juice, extra virgin olive oil gradually loses its properties and at a certain point defects begin to appear. It is at this point that it ceases to be extra virgin olive oil. Therefore, the date that appears on the back label of a bottle of extra virgin olive oil indicates the latest date by which its content maintains its properties as an irreproachable juice, without any defects whatsoever.

  1. Is olive oil with higher acidity better?

There is widespread confusion about the acidity of olive oil. In fact, many consumers (usually olive oil consumers) believe that olive oils with higher acidity are more intense than those with lower acidity. FALSE.

Acidity is a chemical parameter that has nothing to do with taste, it indicates the amount of fatty acids that deteriorate by degradation or fermentation in the raw material. In other words, the higher the acidity, the lower the quality, without affecting the taste. This is why you can find two extra virgin olive oils with the same acidity, but with very different flavours, both of which must have less than 0.8%. In the case of extra virgin olive oils protected under a Designation of Origin, this requirement drops to 0.3%.

  1. Is olive oil fattening?

If you have reduced or discarded olive oil from your regular diet because of the belief that it is fattening, you are wrong. FALSE.

Among the many other healthy properties of extra virgin olive oil is its satiating capacity, reducing that irrepressible urge to eat without measure.

Likewise, its high content of healthy fats facilitates the transformation of food, favouring digestion.

  1. Is consuming olive oil good for the heart?

Many people, especially those with cardiovascular problems, reduce their consumption of olive oil because they think that olive oil, being a fat, cannot be good for the heart. FALSE.

As a fundamental pillar of the Mediterranean Diet, extra virgin olive oil has beneficial effects associated with its regular consumption, demonstrated by many studies, including the Predimed project.

  1. Is cold extraction of olive oil the same as first pressing?

When we point out that our oils are cold-extracted, many consumers think that this is the same as first cold pressing. FALSE.

Cold pressing was done in old mills with presses in which an olive paste was pressed without heating. Nowadays, thanks to new technologies, the juice is obtained from the olives by extraction through mixers and centrifuges that separate the oil from the olive paste. If the whole process is carried out at less than 27ºC, the properties of the resulting oil remain unalterable.

Everyone knows that extra virgin olive oil is a very complete ingredient at a nutritional level, but it is common to doubt whether or not we can give it to our baby and when is the right time to start introducing it into his diet. The answer is clear: yes. We have to do it because it is very beneficial for their growth. In fact, its composition has many similarities with breast milk.

What are the benefits of olive oil for the baby?

Among the more than 150 components of extra virgin olive oil are vitamins A, D, E and K, and oleic acid, a monounsaturated fatty acid, which helps control cholesterol by lowering LDL (“bad” cholesterol) and increasing HDL (“good” cholesterol). Here are some other benefits for your baby’s body.

  • Extra virgin olive oil is made up of 99.9% vegetable fats, rich in good calories, essential for your baby’s growth.
  • It is an important source of antioxidants that act on a preventive level in the oxidation of cells against free radicals.
  • It improves the assimilation of micronutrients such as vitamins A, D, E and K, and important minerals for the body.
  • It is a very interesting option to prevent and relieve constipation in the baby, as it helps to regulate intestinal transit. If consumed regularly, their stools are softer and intestinal inflammation is reduced. But remember that it is not an immediate and miraculous remedy, its effects are noticed in its daily consumption, and you should not give him “more oil” when he is constipated.

When can I give olive oil to the baby?

In view of the above-mentioned benefits, we are not exaggerating when we point out that babies should drink olive oil even before they are born. The consumption of extra virgin olive oil is especially recommended during pregnancy, both for the benefits it brings to the mother, as well as the help it provides to the good development of the fetus. In fact, it is well known the great importance of a healthy and balanced diet during pregnancy, which can even influence the baby’s body mass index.

Extra virgin olive oil can be introduced into the baby’s diet when complementary feeding begins, starting with small amounts, for example, with a drizzle on a slice of bread.

How can we give olive oil to the baby?

The best way to consume extra virgin olive oil is raw, as this way we take advantage of all its nutritional properties.

The best ways to introduce it in the baby’s diet are:

  • Adding a drizzle of extra virgin olive oil to the puree just before mashing it.
  • Adding a few drops to bread when we have already introduced it in their diet.
  • In any type of food we make: omelets, casseroles…
  • When the baby starts to chew solid foods such as vegetables, it is recommended to dress them by adding a little extra virgin olive oil.

What is the best olive oil for babies?

In the market you can find many different types of oil: extra virgin, virgin, olive oil and pomace oil. The one you should give your baby is extra virgin olive oil (also known as EVOO), because it is the one with the highest quality and the lowest acidity.

The varieties of olives used to make the oil give it different flavors: hojiblanca, arbequina, picual, cornicabra and a long etcetera. Among them there are relevant variations in terms of their fruitiness and level of bitterness and pungency (we remind you that bitterness and pungency are positive attributes of a high quality EVOO), so we recommend a learning process, starting with fruitier oils, such as the one from the arbequina olive, and gradually introducing you to the rich (and complex) world of extra virgin olive oils. In a little more than 6 months you will be able to enjoy oils with a marked herbaceous fruitiness and a significant level of spiciness and bitterness, such as our hojiblanca variety.