Virgin olive oil is the oily juice of olives, which is separated from the other components of the fruit. When obtained using the appropriate production systems and fresh and healthy fruit at the right point of maturity the oil has outstanding organoleptic characteristics.
We take great care with this process in order to select the best quality olives. To harvest successfully, we take into account the optimum moment of maturity according to the variety.
This involves picking the olives directly from the tree by hand so that neither the fruit nor the tree is damaged. This technique is used for table olives. It is a slow and labour-intensive process.
A long stick is used to hit the branches so that the fruit falls onto canvas blankets surrounding the tree. Then, they are put into baskets to be cleaned in sieves.
The beater is a small vehicle that picks up and separates the olives from stones and branches.
The comb is based on traditional beating but with a mechanical stick that beats the branches. The olives then fall to the ground.
This is a mechanical arm that is attached to the trunk and branches of olives trees. It makes the trees vibrate until the olives fall.
The olives are transported to the mill as quickly as possible. In order to guarantee the best quality, recommended transport time is 24 hours.
When the olives reach the mill they are classified by variety, level of ripeness, and condition.
Before handling, the olives are grouped according to their characteristics. The best are selected for making extra virgin olive oil. Top quality oil is only obtained from whole, healthy, ripe olives.
Once transferred to the conveyor belt, the olives go through an air tunnel to remove leaves and branches.
Then they are washed with water to remove mud and stones.
The whole olive, including the pit are pressed and crushed in order to release and separate the oil that the fruit contains.
Today, metal mills are used, which can be wheel mills or hammer mills.
The olive paste obtained from grinding the olives is mixed to release even more oil. The mixing temperature must not be more than 27°C so as not to lose the aromatic components and to avoid accelerating the oxidation process.
In order to obtain top quality oil, the temperature of the paste must not exceed 27°C and it must not be mixed for longer than 90 minutes.
This process uses centrifugal force to separate the solid from the liquid.
This results in oil with a little water in it and the solid mass of the olives and the remaining water.
This process uses vertical centrifuges to completely separate the oil from the remaining water.
When the paste is centrifuged at high speed, separation occurs due to the difference in density – waste, water, and oil.
The material of the storage container must be inert (ceramic tile, stainless steel, polyester fibre, glass, etc). Under no circumstances should iron or copper be used, as these materials cause oxidation.
The ideal temperature is between 15 ° C and 18 ° C in order to allow the oil to mature without oxidising.
We use dark bottles to shield our extra virgin oils from light, thereby protecting the quality throughout the product life cycle.
Traceability and transparency of our extra virgin olive oil appears on our labels, which give detailed information about our products, including the physical and chemical parameters, bottling and harvest dates, and the expiry date.