HOW EXTRA VIRGIN OLIVE OIL IS MADE:
The Olives are collected and taken to the mill ( Almazara). They are cleaned as they must be free of leaves and stones to protect the olive. To ensure the quality of the oil, the olive must be processed within 24 hours of being harvested, this avoids any possible fermentation.
Next the fruit is pressed ( Molienda) until it becomes a paste which is then whipped and prepared to separate the liquid from the solid by centrifuge continuous system. Here there is one litre of water added per kilo of paste and added to a horizontal centrifugal machine, where the solid is separated from the oil must. The must is then passed on to a vertical centrifugal machine, where the oil is separated from the vegetable water. This continuous centrifuge system allows greater production as the storage of the olive is avoided. This in turn improves the quality of the oil and increases the cleanliness and hygiene.
The oil obtained is then stored in Stainless Steel containers and kept in temeratures of between 15C and 18C until it is ready to go to market. As it is a natural product it is best used before 18 months old.
HOW OUR OLIVE OIL IS PRODUCED:
See the video showing our olive groves and the production process.