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Manufacturing process

A manufacturing process maitrized allows the development of a product of great quality.

Between the moment of the harvest of olive and that where oil starts to run in the manufacturing plant, time does not exceed 24 hours, thus guaranteeing a better balance of the flavors, savors, vitamins and antioxidants.

Crops :

We carefully select each olive variety, composed principally of picholine marocaine, picual, arbequina, in addition to other varieties such as koroneiki, arbosana, picholine languedoc, Frantoio, ….  A drip irrigation system optimizes the fertilization and water application for each olive variety.

Harvest and Transportation :

La récolte et le transport

To avoid all stresses or traumatism of the tree and fruit, the olives are hand picked or by olivium. Transport is done in food plastic cases.

Storage of olives :

Essence to produce a finesse olive oil is the way of working. The time which rises since the harvest and until the extraction should not exceed the 24 hours, or will then begin a process of fermentation which affects considerably quality and the organoleptic characteristics of oil, thus producing typical odors was unemployed, mildewed, wet and ground.

Reception, stripping and washing :

La réception, l’effeuillage et le lavage

The olives are receipted in several independent places of unloading, according to the quality of the fruits. Then, the stripping and the washing must be effective in order to eliminate any foreign body (sheets, branches...) which could accentuate flavors of sheet, green, bitter, rough and astringent. Cleaning with water must be quickly; a large time of contacts can cause a rise of acidity.

Broyage/Malaxage :

 
La préparation de la pate
  • Milling : the olives are crushed and ground - pits included- within the 24 hours following harvest. The ingredients found in the olive stone permit a better conservation of the oil.
  • Mixing : The obtained paste is then delicately kneaded to facilitate oil extraction.

Separation and filtration :

The separation of the solid/liquids phases is carried out by a continuous modern system of centrifugation. This operation is used to separate oil and the olive mill wastewater from the solid unit formed by pulp and the cores (oil cake).
The separation of the liquid phases can be done by decantation or centrifugation and is used in its turn to separate oil from the vegetal olive water.
At the end, to have a pure olive oil free from impurity, we can carry out a last filtration definitively (optional), thus allowing to separate the oil of the last impurities still present..

Storage :

Stockage du produit fini

To preserve the highest quality of oil, the storage section of olive oil must respond to these conditions:

  1. It must be built with materials easily cleaned.
  2. It must have a weak daylight.
  3. It must be equipped with heat insulation.

For best preservation, the oil is left to sit before bottling.  When stored in a cool, dry place, it enables the conservation of all its attributes for up to 18 months.

En conclusion

In order to obtain a virgin extra olive oil of quality, the quality of olives is very important, at a stage of optimum maturity, is recently collected and that the material and the installations in contact with the product are clean and in perfect state.