Barcelona has commenced production of its own extra virgin olive oil, sourced from recovered and newly planted olive groves within the Collserola Natural Park. This pioneering initiative aims to revitalise local agriculture, prevent forest fires, and foster social inclusion.

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The Fundació Catalunya La Pedrera, in collaboration with the cooperativa L’Olivera, spearheads this ambitious project. They have already pressed the first batch, named ‘Oli Nou de Barcelona’ (New Oil of Barcelona), using native Catalan olive varieties.

“The oil has been made with three native Catalan olive varieties: Arbequina, Vera del Vallès, and Becaruda, a very interesting type of olive that is being rediscovered,” stated Pau Moragas, head of production for L’Olivera. This ecological cultivation project includes both ancient, century-old trees and newly planted ones.

Revitalising Collserola’s Agricultural Heritage

The project directly addresses the decline of agriculture in Collserola, a vital green lung for the city. A severe Siberian cold snap on 2 February 1956 devastated Catalonia, freezing water in Barcelona’s fountains and prompting many Collserola farmers to abandon their vineyards and olive groves. Miquel Rafa, Director of Sustainability and Territory for Fundació Catalunya La Pedrera, explained the long-term impact. “It was a brutal frost. If 21% of the natural park’s surface was dedicated to agriculture then, today it is only 6.4%,” Rafa noted.

This abandonment transformed the diverse agricultural mosaic into a continuous forest mass. This change significantly increases the risk of forest fires, a major concern for the residential areas bordering the park. The project aims to restore this mosaic, creating firebreaks and promoting biodiversity. Project leaders have identified 156 hectares with agricultural potential, representing approximately 2% of the natural park’s total surface area.

A Multi-faceted Community Project

The Collserola olive oil offers multiple benefits beyond local food production. “Collserola oil is also a food with multiple added values,” Moragas emphasised. “It holds territorial value, contributing to fire prevention and agricultural mosaic recovery. It also has social value, produced within a social inclusion project. Finally, it represents cultural value, preserving the area’s agrarian tradition.”

Workers conducted the harvest manually last winter. They then subjected the collected fruit to a low-temperature extraction process with light beating. This method ensures a high-quality product. The cooperativa L’Olivera, based in Vallbona de les Monges, has managed the Can Calopa estate in Collserola since 2010, where they already produce wine. The olive oil initiative also provides employment for individuals with disabilities or those at risk of social exclusion, aligning with L’Olivera’s social mission.

Overcoming Challenges for Future Growth

The initiative faces several challenges, including wildlife and vandalism, according to project leaders. Additionally, African Swine Fever (ASF) currently restricts movement within the Collserola area. “Although agricultural work is permitted, ASF requires safety measures that slow everything down,” Rafa lamented. Officials expect the situation to normalise by October, allowing for new tree planting.

The first batch of ‘Oli Nou de Barcelona’ was pressed at L’Olivera’s facilities in the Urgell region. However, the long-term goal is to establish an olive mill within the Barcelona metropolitan area. This mill would process Collserola’s olives and those from other local growers. By 2028, officials expect production to reach approximately 5,000 to 6,000 kilograms of olives, yielding around 1,500 litres of oil.

Fundació Catalunya La Pedrera maintains a flexible budget for the project. They are actively engaging with local city councils and landowners. They propose territory custody agreements, a mechanism that facilitates rapid action and new olive tree planting. This meticulous work of identifying and clearing suitable plots will allow the initiative to expand. The project is also scalable, potentially extending to other Catalan territories and incorporating crops like almonds or carob trees.

This project represents a significant step towards a more sustainable and resilient Barcelona. It promises to deliver high-quality local produce while safeguarding the natural environment and supporting vulnerable communities.

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Originally published by El Periódico Barcelona. Read original article.