The 5,000 olive trees of Taldarroba withstand temperatures of more than 42 degrees in summer and freezing, below-zero temperatures in December. When autumn comes, as though by a miracle, the fruit appears, nature’s greatest exponent, to be transformed into that coveted, green-coloured, liquid gold. A tiny island in the vast olive sea of Spain, which contains over 280 million olive trees, just over 10% of which are in Extremadura.
A place where the most prized legacy parents have passed down to children is the message of respect for the land, a land where three basic elements – soil, sun and water – combine discretely and capriciously in order to perpetuate a tradition as ancient and Mediterranean as oil and wine production, year after year; a place where the only transformation of the fruit is entrusted to a nature that is cruel and relentless on some occasions, and generous and comforting on many others.