The height above sea level, the extraordinary thermal range throughout the year, and the water stress caused by regular drought periods provide the native Acebuches of Sierra Mágina with a greater response in the form of bioactive components of the fruit, which translates into increased antioxidant content (tocopherols and polyphenols) and vitamins A, D, E and K, in Acebuchina oil.
Wild Acebuches that grow spontaneously are specimens with a genome that is unique, unrepeatable, and different from the rest of Acebuches; in this, it differs from all olive tree varieties (the “domesticated” Acebuche, brought to the Iberian Peninsula by the Phoenicians) that share the genome inherent to each olive variety.
In the hills of the Cortijo Virgen de los Milagros, 600 metres above sea level, the Acebuches present the following characteristics. They can grow in rocky environments, taking advantage of the fissures in the rock for their initial development and are abundant high up in our hills.They develop like a tree or a bush and do not usually reach a great height. Very slow vegetative growth and great longevity.
Many specimens do not yield Acebuchina, they are pollen emitters and this pollen will be genetically dominant over any olive tree pollen. A trunk that is thick, robust and bulbous at its base, shaped like an elephant’s foot. Prickly greyish branches, the leaves are usually round and much smaller than olive tree leaves.
Also, the Acebuchina is much smaller than any other olive variety at the same point of ripening.There are different types of Acebuchinas: some are particularly small, with hardly any pulp, others are slightly larger with a more squared or elongated shape. The stalk that joins the fruit to the tertiary branches is always amazingly strong, and one can often come across dehydrated Acebuchinas, from previous years, still attached to the branch.