Here we use traditional and modern methods of sustainable farming to manage the extensive fruit and
vegetable gardens.
We grow produce all year round: Good organic food for the family, guests at The Unconventional Centre, a local cooperative and for a pop-up restaurant, “Chandrakani Cafe “, serving delicious food to 40-50 guests in order to raise money for the Refugee Community Kitchen (RCK).
We also harvest a couple of tonnes of olives per year, producing around 400 litres of the finest organic, cold-pressed, extra virgin olive oil and sumptuous eating olives.
The Unconventional Centre encompasses the accommodation and events aspect of this abundant site, which is named after the golden oriole, a bird that is often present on the farm during spring.
We produce 2 different single-estate oils:
One from
the local typical Spanish variety, called Manzanilla,
and
another from the smaller, more peppery Picual olive
variety.
Picking begins in November, when the olives are ripening from green to black.
With a skilled team of 4-6 people we can pick on average a ton of olives in 4 days, load them into the
trailer
and get them to the mill within 3 days of them
leaving the branches, to conserve their natural
goodness
and ensure the production of oil that is low
in acidity and high in nutritional quality and taste
(“extra virgin“).
At the local co-opperative olive mill the olives are
cleaned and crushed, resulting in a mass from which
the oil is extracted at temperatures below 24°C (“cold-press”), using centrifuge and filters.
Once pressed, the oil is kept in the cool and dark to
settle for approximately a month, after which we
decant the oil in to containers for sale.
To order, contact us:
