PRODUCTION OF EXTRA VIRGEN OLIVE OIL
Extra virgin olive oil is a natural food produced by olive trees and we consume it as such, with all its qualities, aromas, and flavors. This is why it is considered to be an oily juice made from olives.
In order to preserve all the qualities and natural attributes, we need to be careful during all production stages, which consist of milling the olives and allowing the oil to naturally separate at low temperatures.
Step 1
HARVESTING, TRANSPORT, AND WASHING
As harvest season approaches, we begin to evaluate the ripening of the olives and the initial appearance of aromas and oil content that has been accumulating in the olives. When the time is right, the harvest begins. For the sake of the quality and freshness of the oil, it is key that the time between harvesting and processing in the oil mill is short.
Step 2
MILLING
When olives come in from the field, they are checked and classified according to their origin, variety, and characteristics. After washing, the olives go to a mill where the whole fruit is ground into a paste that is used in the separation stage.
Step 3
SEPARATION
To be able to separate the oil from the rest of the olive, the paste obtained from the mill must first be kneaded. Small drops of oil are released that combine to form larger and larger drops. At this stage it is very important that temperatures are low and processing times are short, which prevents losing many natural compounds responsible for the oil’s aromas, flavors, and other attributes. Once the oil has been freed from the paste, we continue separating it from the rest of the drupe. This is done by passing it continuously through a centrifugal machine. Since it is lighter, the oil forms a ring that separates out from the water and solids. Through this continuous process, we obtain olive oil, before moving it to stainless steel tanks to be stored at low temperatures.
Step 4
FILTering AND STORAGE
The oil obtained from the centrifuge can now be consumed and has all the freshness and aromas of extra virgin olive oil. To preserve these characteristics, it must be filtered. We filter it in order to eliminate very fine solids that may have remained in suspension. Finally, it is bottled in dark glass bottles to protect it from the light.