Our Work!

Pruning of Trees

Pruning is a very important part in the production of "Taggiasca cultivar" extra virgin olive oil in Imperia and can, if done correctly, multiply the harvest. At Costa dei Campi, we practice the chipping of the truncated branches (ie a shredding by means of a motor tool) which offers 2 important benefits: the chipped waste is used as fertilizer on site and, since we do not burn the waste green, we avoid the production of carbon dioxide and fire risks, very frequent in the Imperia areas.

The Mowing of Plants

Unlike the usual use of poisonous herbicides for the elimination of unwanted herbs and plants in the olive grove, we at Costa dei Campi mow the plants with the use of mechanical trimmers in the driest periods when the mowed grass also acts as a mulch to keep the soil cool and sheltered from high temperatures. In addition, the herbs, flowers and small plants that are deliberately "preserved" in the olive groves serve as a deterrent against many types of antagonistic insects and flies of the Taggiasca olive.

The Fertilization of the soil

Unfortunately, the need to produce at an industrial / intensive level has led large companies to use large quantities of synthetic chemical fertilizers that speed up the growth of olive trees in the first years, but cause important shortages of the soil in the long term and various diseases of the shrubs. It is believed, for example, that the famous Apulian xylella may be the result of the abundant and excessive chemical fertilizations that lead the plant to "go crazy" and to death.
In a healthy and responsible agriculture, where the observation and study of the soil, the leaf and the stem of the plant is decisive for the maintenance of the ecosystem, it is more appropriate to use animal fertilizers available inside or in proximity of the farm. Those who once cultivated the Taggiasca olive tree in Liguria were aware of this fundamental factor: in fact, it was normal to let the flocks graze in the plots of land next to the fruit trees.
In our fields this habit is, where possible, still preserved while, where the flocks fail to arrive, manual fertilization is carried out.
With this "gentle" process, in addition to enriching the soil in a sustainable way, our Taggiasca olive gains quality and the consumer HEALTH!

Biological treatments against Parasites

The large-scale use of DIMETOATO spray has caused serious damage to the environment, the extermination of bees and fatal diseases for humans throughout Italy for many years.
Fortunately, it has been withdrawn from trade since 2020, despite many crafty farmers still using it.
Over the years, less poisonous and less harmful methods for the ecosystem have been studied and found to combat the fly and the bedbug (the natural parasites of the Taggiasca olive) in the olive groves of Imperia.
The remedies we use and which differentiate us from most of Imperia's oil companies are the result of many years of studies, tests, field research and failures.
Sustainable methods with zero environmental impact are slower and more rigid but effective if practiced in time: PLAYING IN ADVANCE is one of Costa dei Campi's prerogatives.
The rock dust that we sprinkle on the foliage covers with a greyish patina the leaf and the drupe (the fruit of the olive tree) which are so unappetising and uninviting for the usual parasites, that, at the sight of that color and smearing the fins of this dust, they prefer to flutter elsewhere, leaving our beloved olive unscathed.
Obviously, as with all biological methods, good technical skills are required in the treatment and it is not always effective, so we must also fall back on other solutions.
Other methods that are used are, for example, the traps (tap-traps) that contain alcoholic and protein solutions that attract insects by trapping and eliminating them.
For some time we have also been studying the possibility of cultivating herbs and plants near olive trees that could attract and distract some types of insects from the ripening olive.
In short, ORGANIC agriculture requires constant study, respect for the environment and great determination in researching and experimenting with ever new remedies. And this is what really DIFFERENTIATES us from others.

Harvesting and Processing of the Olive

Observing the olive helps us to understand when it is time start harvesting. The ripening must be perfect: with a too green fruit we will have a more sour and bitter result and a low production, while an overripe drupe will produce an excessively delicate and not very fruity oil. Maturation is therefore of fundamental importance for the excellent result of a high quality extra virgin olive oil.
Our oil is obtained by searching for the most appropriate time for harvesting and, once done, the olive is squeezed and transformed in a maximum of 24 hours.
The liquid, rich in antioxidant, polyphenol and nutrient properties, is left to settle in stainless steel drums for a maximum of 30 days before being bottled and purchased by our customer. In this process, no filtrations are carried out to eliminate the excess residue which, in our opinion, is a sign of great quality.
Unlike the mass production of large companies that trade oils that are always the same and standardized, here every harvest season is different.
Consequently, the flavors also change and for this reason Costa dei Campi oil is always different and each vintage is a new journey to travel and discover. A true "POETRY IN THE LIQUID STATE" !!