Número de olivos milenarios o monumentales

por municipio y por perímetro de tronco (2014)

Municipios Rangos de perímetro de tronco a 1,30 m Total

3,50-4,00 4,00-5,00 5,00-6,00 6,00-7,00 7,00-8,00 >8,00

Alcanar 2 6 – – – – 8

Benicarló 6 10 6 4 – – 26

Càlig 18 16 9 2 1 – 46

Canet lo
463 427 172 35 13 5 1.115
Roig

Cervera
25 25 4 2 1 1 58
del M.

Freginals 43 21 8 1 – – 73

Galera, La 5 – – – – – 5

Godall 41 28 14 2 1 – 86

Jana, La 346 405 132 34 13 8 938

Mas
6 8 2 – – – 16
Barberans

Pena-roja
– 1 2 – – – 3
Tast.
Rossell 26 14 5 – 1 – 46

S. Carles
4 1 1 – – – 6
Ràpita

Santa
6 5 – – – – 11
Bàrbara

Sénia, La 66 91 13 3 – – 173

Traiguera 94 135 50 11 7 3 300

Ulldecona 534 502 153 39 5 1 1.234

Vinaròs 7 3 2 1 – – 13

Total 1.692 1.698 572 135 42 18 4.157

Most of the millenary olive trees in this area lie along the old Via
Augusta, a Roman way that linked Cadis, in the South of the
Iberian Peninsula, with the capital of the empire. The relative
underdevelopment of the Sénia territory until recent times has
been one of the main reasons for their preservation.

In order to be registered as a millenary olive tree, the diameter

of the trunk has to be over 3.5m at a height of 1.3m. A majority
of the specimens belong to a local variety of olive trees known as
“Farga”
The census has been a key tool to create awareness of the
cultural and economic value of these pieces of heritage that had
been ignored, if not neglected, for years.

At the moment, there are eight local producers labeled with the
“millenary olive trees’ oil” brand. 2016

To preserve the Maestrat landscape and the culture linked to

these monumental trees, since 2003 the Intercoop group
together with the Clot d’en Simó cooperative has been
producing and commercializing an olive oil obtained solely
using olives from these ancient trees. The technical experts of
the cooperative monitor their growth, checking that all the
necessary work is carried out to ensure top quality during the
harvesting period. They also decide the right time for
harvesting, which depends on the state of the olives. The olives
are taken directly to the mill to extract the oil using a two-stage
continuous system and are processed the same day so that no
more than eight hours pass from picking the olives to extracting
the oil. The oil is then taken straight to a shed where it
undergoes natural separation.
The result is an oil with full complex aroma; soft fruit aromas
are dominant with flower and herb overtones. The flavor is
initially sweet, then becomes slightly bitter due to the freshness
of the olives.