Oil
making

In the oil making process, it is extremely important to ensure that the oil is extracted with the least damage to the olives in order to maintain its composition and organoleptic properties. In this way it is possible to obtain olive juice of the utmost quality: EXTRA VIRGIN OLIVE OIL.

1. Harvesting

To obtain a fine quality oil, it is essential to pick the olives solely from the tree. , The olives must be healthy and at their optimum ripeness. The olives are harvested directly from the tree, either by traditional methods of hand-picking, beating with a stick or else by vibration and a harvester.

The harvesting period starts in October and goes on until mid-February, although most of the olives are harvested in the first two months of this period.

2. Transport

To avoid damaging the olives during transport to the mill, it is essential that this is done as quickly as possible and in good conditions. Transport should be made in bulk, in rigid boxes or containers with a limited capacity, or in a wagon. Transport in bags is prohibited.

The olives must be delivered to the mill and crushed either on the same day as harvesting or, at the most, within 48 hours, in order to prevent ageing and oxidation.

3. Selection

Only healthy olives in good condition are used to make Extra Virgin Olive Oil.

4. Crushing

This is the process that grinds and breaks the olive, including the pits, to form a paste that will later yield the oil.

5. Malaxing

The olive paste obtained in the mill is then mixed in order to make it easier to extract the oil. The malaxing time and the temperature are controlled so that there is no loss of aromatic compounds and no acceleration of the oxidation processes.

6. Centrifuging

and, in the second stage, the oil is separated from the water. First through the separation of the solid and liquid and then by a process based on different densities.

7. Storage

Once the EVOO has been obtained, it is essential to keep it in optimum conditions. The oil is stored in stainless steel tanks at a controlled temperature of around 15-18ºC, allowing it to mature with no oxidation.

8. Packaging and marketing

EVOO is sold in containers with a maximum capacity of 5 litres, made from a material that does not affect the quality and prestige of the oil. Polyethylene containers are not permitted.