Harvest

 

Reception of the olive in the oil mills

The harvested olives are transported to the mills for grinding. The transport methods ensure the integrity of the fruit.

"To maintain the quality of our oil, the olives are processed, at most, within 12 hours of their collection."

Once in the mills, the received fruit is classified, according to the variety, the degree of ripeness and the sanitary state. Afterwards, the olives undergo a cleaning and washing process. 

Grinding and mixing

The grind breaks the structure of the olive to release the liquid part.

The paste is used to form the olive paste that is then pressed to extract the oil.

Separation of solid and liquid phases

Here begins one of the vital phases that will determine the final quality of the product. Once the paste is obtained, it is necessary to separate the liquid part from the solid part. This separation process is carried out by means of a selective filtration (an extraction of the oil remaining in the upper part of the paste is carried out) and extraction by pressure (in hydraulic presses the paste is distributed over the stacked filter layers or discs and they are subjected to the pressure generated by the presses and from which the olive oil, vegetable water and olive pomace are obtained. The oil obtained from the first pressing is of higher quality.

Classification and Storage

The oil is stored in stainless steel tanks before it is packaged and reaches the market in perfect conditions of consumption. In this phase he experiences favorable changes as he loses part of the bitter aromas while earning nuances and sweet and pleasant sensations. The oil is always kept at a constant temperature (18º C).

Packaging of Olive Oil

Before packaging the oil is filtered to remove traces of impurities and moisture.

In the packing plant, the glass bottles and the plastic drums P.E.T are filled and labeled for commercialization.