Minimally invasive olive cultivation
Maximum space for trees and nature

The basic concept is to interfere as little as possible with the local ecosystem in all areas and techniques of olive cultivation, based on current data and studies (see above, cf. viticulture). On the one hand, this results in optimised health and longevity of the olive trees in terms of sustainability. On the other hand, nature is given as much freedom as possible, including a minimal CO2 footprint without the use of fossil fuels.

Terroir requirements

• Favourable microclimate thanks to south-facing, wind-protected valley locations of the olive groves (65/13 trees)
• High light exposure of approx. 2,600 hours per year (Ihringen), with an upward trend
• Cold air drainage due to the slope of the terrain
• Well-drained loess soil without waterlogging

As a contribution to the revitalization of the old Kaiserstuhl mixed landscapes in the sense of oleavitic culture, biodiversity is increased and symbiotic relationships between trees and vines are promoted, among other things

“An integral part of this concept of working by hand is also to allow the olive trees, animals and people to rest in this natural environment.”

Training method

• The trees were pruned in the usual manner in Andalusia in spring 2018, which triggered rejuvenation due to their high sprouting capacity.
• To enable risk-free olive harvesting without ladders, only half-stems were purchased.
• The trees will continue to be kept low and spreading out to the sides in the future.

‘The aim is to ensure the best possible light penetration through the foliage, which is necessary for fruit development.’

Pruning

• The first pruning took place in spring 2024, reducing the number of main branches to three per tree.
• In spring 2025, the tree crowns were reshaped into a vase-like form by thinning out the bushy branches in the centre.

Plant protection

• No risk of infection due to importation of trees with health certificates and isolated island location.
• No use of herbicides or pesticides.
• In particular, no use of copper to combat olive downy mildew, which is practised elsewhere in facilities producing premium oils (cf. viticulture).
• Manual removal of isolated infected leaves.

Selective irrigation

• Water supply via several large tanks with taps in the field where necessary
• Targeted hose irrigation of individual trees as required using irrigation pipes placed directly against the root ball, which also promote soil aeration
• Consequently, minimal consumption of the increasingly important resource ‘water’ through evaporation or unnecessary irrigation

Harvest

The half-stem architecture allows harvesting without a ladder. The olives are picked by hand directly into belly tubs without exception; there is no conventional use of nets, rakes or other aids.

• The branches suffer no damage and hardly any leaves are lost.
• The particularly gentle handling prevents pressure damage.
• Defective olives are selected and discarded on site using a highly specific process.