Ijuí em Foco - Azeite pé de oliva

[00:00] - Opening and Introduction Presentation of the program "Ijuí em Foco" and introduction of guest Micael Guer, partner-owner of Pé de Oliva. Screening of an institutional video of the brand (2025 Harvest). [02:08] - The Origin and Trajectory of Pé de Oliva How the passion for olive growing arose. The transition from a small property (7 hectares) that previously produced milk to olive cultivation as an alternative to remain in the countryside. The challenges at the beginning in 2015/2016 and the achievement of owning its own industry in 2026. [07:00] - The Ideal Climate and Soil for Olive Trees Discussion about Rio Grande do Sul being the largest producer in the country and the novelty of cultivation in the northwest region. The climatic needs of the olive tree (hours of cold), the risks of rain during flowering and the care required for the region's more clayey soil. [10:46] - The Secret to High Quality and Green Harvesting What differentiates a premium olive oil from common ones on the shelves. The importance of the minimum time between harvesting and extraction (only 3 hours at Pé de Oliva) to avoid oxidation, and the choice to harvest the olives while still green to prioritize quality over yield. [17:09] - Sector Challenges and Implementation Costs The lack of qualified technical assistance and research in Brazil, the high cost of establishing an orchard, and the return on investment time (approximately 5 to 8 years). [19:41] - How to Taste Olive Oil and Perceive Quality A didactic explanation of how professionals taste olive oil: the aroma of cut grass, the bitterness on the palate (presence of antioxidants), and the spiciness in the throat. [22:18] - Tips for Choosing Olive Oil at the Market What to look for on the label. The importance of checking the harvest (commercial imported olive oils are usually old), the myth of acidity, and the recommendation to always use dark glass packaging. [25:59] - Commercial Break Local announcements from Shimaus Videografia. [28:15] - Benefits of Olive Oil for Health The high concentration of polyphenols and bioactive compounds in green olives. Its beneficial effects as a natural anti-inflammatory, cardiovascular protection, aid in controlling cholesterol, diabetes, and preventing Alzheimer's symptoms through the Mediterranean diet. [31:21] - The Step-by-Step Production Process at the Olive Mill (Industry) Detailed explanation of the steps: cleaning and washing, crushing (with pits), churning (to loosen the oil), centrifugation at 4000 RPM (separation of pomace and cloudy oil), and final filtration before storage by variety. [40:00] - The Consumer Profile and Regenerative Agriculture Discussion about the market niche that values ​​health and gastronomy. The use of regenerative agriculture (composting, rock dust, and cover crops) to keep the orchard ecosystem alive. [44:28] - Future Perspectives of the Company The expansion of the industry's services to other local producers, plans to resume single-varietal olive oils (mild, medium, and intense), and the future launch of a line of flavored olive oils. [47:43] - Where to Buy and Final Considerations The golden tip is to prioritize olive oils produced geographically closer (Brazilian, Uruguayan, and Chilean) because they are fresher. Physical points of sale in Ijuí and customer service via Instagram. End of the program.