The Dique Pichanas forms a mirror of water of almost 12 kms of length. This deagoates the flow to the Rio Pichanas and from there through channels the river flows in part in Olivares Paso Viejo; With which are irrigated almost 400 hectares of olive declared organic and certified by several international agencies. Our enterprise harvests the selected olives from that establishment that is only 15 kms downstream.
Paso Viejo Is a small town of 800 inhabitants that receives water from the Pichanas Dam: only means to produce in the northwest of Cordoba. We are located at a height above the level of the sea to 800 mts. And the Stacked Stones Complex is 70 meters away. On this level. The irrigation of the mountain slopes (Sierras of the north of Córdoba) that border the wide valley and that accumulate in the Ditch Pichanas of which Olivares is the first irrigator so the water is totally pure. Both the dam and the settlement is located in the north of the Cruz del Eje Department and acts as a hinge between the valley of Punilla and Translasierra.
We select our olives in a production of 2,000,000 kilos using the varieties "ascolano", "arauco", "santa catalina", "santa catalina gigante", "camomile giant", "nevadillo" and "frontolla". The harvest of the table olive is made by hand using almost 400 harvesters for 5 months a year. This depends on the variety as there are early, late, and according to the color, the more months pass can be grown ripe or reach the black.
These olives, once harvested, arrive at the processing plant located within the Piedras Amontonadas enterprise in drawers of 20 kgs capacity to avoid deterioration and once there, begins its preparation with methods that strictly respect organic production standards. The fruits are selected manually according to their size, color, perfection and are packaged arriving to the consumer without any additives or preservatives, which ensures their organic condition. We are currently developing green olive paste with almonds, brown and black sesame
This one is inside the property of Stacked Stones and we are constructing it in stepped terraces on the slopes of the hills. In this way we optimize the use of water and logistics by lowering the olive in "steps of elaboration" to arrive at the bottom (with the passage of three months minimum) a table olive almost without contact of any machine as it falls By gravity step by step.