ELABORATION

Throughout the day, we receive the batches of recently harvested olives at the oil mill. They are subjected to a visual inspection to see the state of the fruit, verifying that it is healthy and has a good external appearance. They are then processed in the cleaning area, where the leaves are blown, the branches removed and the olives washed, for subsequent storage in the stainless steel hoppers and immediate processing.

The next steps are the crushing and the beating, these are carried out in cold, the temperatures are lower than 21 Celsius degrees, and the beating time is very short, thus conserving all the volatile components, which cause the fruity aromas and flavours that are transmitted from the fruit to the juice.

Once the olives have been beaten, they are centrifuged. This process consists of separating the liquid part, the vegetable water and the oil from the solid part, and the mass (stone, pulp, etc.) as a result of the different densities of the different components of the olive.

In the final phase of the processing of the oil, it is cleaned in the decanter, consisting of the separation of the liquid (oil) from the liquid (vegetable water), as a result of its different densities. It is at the end of this process when the master makes his classification of the oil that will go to one or another deposit, through tasting.