The olives collection may be done manually or mechanically according to climate, cultivar characteristics, olive tree and soil. Olives must be picked directly from the tree at the optimum ripening stage, avoiding damages and traumas for fruits and then rapidly transported to the mill.
Once arrived at the mill, olives should be stored in a cool and breezy area and immediately worked. After being washed and leaves removed, olives are milled and once reduced to a pulp they are firstly subjected to kneading and then to extraction of oil, by mechanical systems (pressure, centrifugation, or leaching).
Oil Storage and Filtering
The newly extracted olive oil is filtered to remove pulp fragments and suspended impurities. Then it is stored away from light and oxygen in stainless steel containers.
Oil packaging is made with fully automated machines to ensure cleanliness and hygiene during all the process. The containers materials and shapes protect from light, oxygen and heat. The packages are subsequently protected with a plastic film or a cardboard packaging to be safely transported.
Distribution should ensure an effective rotation of the lots according to the product shelf-life. The shelves must be sized considering the product sales to ensure that the olive oil remains on display as little as possible, away from light and heat sources.Production Process,