Every spring, the olive tree fills with small white flowers known as rapa or trama. Although they are discreet, from them is born one of the greatest treasures of the Mediterranean: the olive.
Flowering usually occurs between April and June, depending on the climate and the olive tree variety. During those days, the tree experiences one of the most delicate and important moments of the year. The wind carries pollen from one flower to another and, if conditions are favorable, the so-called fruit set begins.
Not all flowers will become olives. The olive tree produces thousands of flowers, but only a small portion manages to develop. After fertilization, the flower loses its petals and a tiny green fruit appears, which will grow slowly throughout the summer.
From there, a fascinating natural process begins: the olive accumulates oil, antioxidants, and healthy compounds such as polyphenols and biophenols that will give character and quality to the EVOO.
At Cerro de las Vacas we experience this stage with special attention, because a good flowering is the first step to obtaining an early-harvest extra virgin olive oil that is intense, balanced, and full of life.