From olives to oil

The transformation process that leads from olive to oil extra virgin is very complex: only skilled hands can do it!

  • OLIVE HARVEST

    The optimal olive harvest takes place in November because you can get a rich oil (unsaturated fatty, antioxidants, aroma, low acidity). Harvesting is done with semimechanical methods such as harvesters, or compressor, that do not cause damage (either to the olive or the branches of the tree). Once collected, the olives are deposited in perforated crates, transported to the oil-mill, and quickly milled (within 24 hours) to avoid the fermentation and the deterioration of the oil quality.

  • WASHING

    The olives are washed to remove some foreign materials such as earth, stones or leaves. The removal of foreign bodies is crucial because they can give the oil unwanted flavors.

  • PRESSING

    The washed olives pass in a hammer-crusher, consisting of a room inside of which steel hammers striking the olives and bump them into a grid. The olives are reduced to small pieces by the continuous hammering break. When their dimensions pass beyond this grid, the olive dough is completed. The pressing causes an emulsion, pushed between water and oil with lower yields compared to conventional milling. Product quality is conditioned by next kneading.

  • KNEADING

    The past obtained from the pressing passes into the kneading machine that breaks the emulsion of water and oil: it facilitates the aggregation of the oil droplets. During kneading, the continuous mixing of the dough produces a best quality organoleptic oil.

  • EXTRACTION BY CENTRIFUGATION

    In order to separate the liquid part from the solid they use the centrifugal or separator. There are two liquids (water and oil) with different density. The different density allows their separation by centrifugation. The oily liquid contains a certain amount of water which must be eliminated by centrifugation. This operation allows the elimination of solid substances.

  • BOTTLING

    Finally the oil is bottled in bottles of 0,1- 0,25 – 0,5 – 0,75 – 1 litre dark glasses to limit the contact with the light, and in tin cans from band 3 and 5 litres.