The Errezil apple or the Ibarbia apple is one of the most well-known varieties of apples that is named after the Gipuzkoan people. About 30 years ago, a number of women from Errezil came together and started working to find new opportunities to get out of the block. They were the first steps of the project that is currently the Errezil Fair: “People moved a lot through the fairs in the area to sell apple, and we started thinking about what we could do to get people to buy apples and get products made from apple for sale,” explains Jone Irulegi, co-founder of the Amenabar project.

Processing centre and shop

The seven women who started the project began selling apples at the premises assigned by the City Council of Errezil. Besides selling the apple as it was, each made in his own house a lot of sweet apples, jams, compotes and other products. About twenty-five years ago, however, the project took a major leap: In collaboration with the City Hall, the transformation space was set in motion and until then, what each one did in his house was worked together. “In that space we do everything: all the elaborations, the labels… and from there come the products with the brand Errezilgo Azoka,” says Irulegi.

Although the initial offer was made of products made with the Errezil apple, they quickly realized that there was more to offer in the village. “Different fruits are produced, such as pears and plums, and with them we also start making jams.” Today, within the Errezil Fair there are a wide variety of products: seasonal beans, nuts, hazelnuts, cheese, homemade bread… These products are sold both in the store they have in the processing area and in the fairs of the area, for direct sale and without intermediaries.

Errezil Apple Week

In addition to the production, the women baserritarras of the fair also work in the diffusion of the Errezil apple. In fact, on the first Sunday of December, every year, the Errezil apple market is celebrated. In recent years, together with the Errezil Apple Association, they have extended the program throughout the week: talks, tastings, pintxo pote and fair, for example, last year.

Regarding awareness and dissemination, Irulegi explains that visits and small courses are also carried out in the transformation space. “In addition to bringing our small salary home with productions, we try to teach people what the Errezil apple is, what it is for and how important it is,” he says. He laughed and said in a half-voice: “Continuing to work together after almost thirty years will be a sign that something has been done right, right?”