Our native organic olive oil extra
The processing of extra virgin olive oil is a complex and detailed process.
The cultivation of olives is an ancient tradition that requires great passion and dedication.
Every year certain processing phases are repeated, such as fertilization and fertilization , pruning , pest control and harvesting . These phases are very important to obtain an excellent quality oil. The processing of olive oil generally consists of five phases .
harvest
The harvest is an important phase, because the right time for the harvest is crucial for the high quality of the olive oil. The olives are picked by hand – mechanical devices may also be used to detach the olives from the branches. Nets are laid out under the trees, which will later make it easier to collect the fallen olives.
cleaning and pressing
After harvesting, the olives are weighed and thoroughly washed. This is done using a special machine that rinses the olives on a belt under running water.
The pressing of the olives with large grinding stones is the oldest pressing method, which dates back to the Hellenistic period. Today, many oil mills use the more modern hammer mills, which produce an olive mash by pressing the olives against a grate and crushing them.
kneading
After harvesting, the olives are weighed and thoroughly washed. This is done using a special machine that rinses the olives on a belt under running water.
The pressing of the olives with large grinding stones is the oldest pressing method, which dates back to the Hellenistic period. Today, many oil mills use the more modern hammer mills, which produce an olive mash by pressing the olives against a grate and crushing them.
extraction
In this phase, the oil is separated from both the solid components and the water . This is done using a machine that uses centrifugal force.
bottling
In the final phase, the olive oil is bottled from large cisterns in glass or plastic .