The key to good olive management is to mill the olives quickly. This is why the location of the mill, in the centre of the plantation, is so important, ensuring minimum transport times.
In addition, by sourcing the grapes from our own plantation, the harvest is carried out at the same rate as the milling, in a coordinated manner, so we do not need to store the olives, which is detrimental to juice quality.
Early mechanical harvesting, which begins in mid-October, aims to get the aromas that the green olives can still offer.
Continuously and rapidly, to preserve the quality of the fruit.
CLEANING AND WASHING
The remains of leaves and branches are separated by means of a blower and a deleafer, and then lightly washed with water. At this point the olives are weighed and registered on traceability records.
Hammer mill, which crushes the olives.
At low temperatures, for a short period of time. This preserves aromas and beneficial components such as polyphenols.
Separation of solids (pomace) from the liquid (oil and water from the olive itself) by means of mechanical centrifugation.
Separation of water and oil. As the centrifuge turns, the difference in density pushes the water towards the exterior while the oil remains in the interior.
To remove particles in suspension by gravity before sending the oil store.
Air conditioned room with stainless steel tanks to preserve the final product. The oil is kept in tanks until bottling. The empty space in tanks is filled with food-grade nitrogen to prevent oxidation.
Packaging on request, always in dark containers and oxygen-free for perfect preservation.