1. Olive is very differently pick and pack from others fruits and vegetable.The process for obtaining and producing extra virgin olive oil comprises the following stages:
- reception, cleaning and storage
- pressing and mixing the olives
- oil storage and packaging
2. At the time of harvesting, depending on the olive variety, soil, water, cultivation and degree of ripeness, the olive contains approximately the following:
3. Oil: 15-30% Water: 40-55% Stone and vegetable matter: 23-35%.
4. Reception
Reception, washing and storage of the olives
5. When the olives are inside the oil mill they pass though a blower and a sieve that removes leaves, twigs and olives in poor conditions. Then, if necessary, they are washed by means of a fine spray to remove any dust and mud that may be present. When completely clean, they are weighed and transferred to the chute that feeds the mill.
6. Blower - washing – weighing - chute
7. Milling
Milling, mixing and extraction
8. A stainless steel hammer mill presses the olives (this is faster and more hygienic that the old granite millstones). Thus, we obtain a mass consisting of oil and water from the fruit, together with solids (stone, pulp and skin). This mass is mixed at a constant temperature of less than 27ºC (cold).
9. This mass is then taken to a centrifuge that separates the oil from everything else (stones, pulp, skin and water from the actual fruit). This stage is performed very quickly and at a low temperature and knowing that we will not extract all the oil this way, but the obtained quality makes it worthwhile. This oil can now be consumed.
10. However, separation is not complete and a further centrifuge operation is required to remove traces of pulp and water.
11. Storing
Storage and packaging
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