Local farmers can now arrange for the production of virgin olive oil through the island's service. To utilize these facilities, producers must book an appointment via the official telephone line provided by the institution.
The harvest schedule is determined by the olive variety. The season begins in August with Manzanilla and Arbequina olives. Throughout September, the facility will process Hojiblanca and Picual varieties, concluding the campaign between late September and October with the Verdial olive.
To ensure product quality, the Island Corporation has implemented strict delivery protocols. Each batch must weigh at least 200 kilograms and be transported in breathable containers not exceeding 20 kilograms each. Furthermore, olives must be free of leaves and debris, and all safety periods for authorized phytosanitary products must be strictly observed.
