MANUFACTURING PROCESS

MANUFACTURING PROCESS


THE OLIVE

Where it all begins
Watch video

HARVESTING

The tree is cared for throughout the year.

The olive trees are shaken to dislodge the fruits, while preventing the olive from touching the ground at all times.

It is also done by mechanization, using machines that vibrate the branches or the entire tree to dislodge the fruit.
Watch video

TRANSPORT

The olives are transported to the oil mill, which is the processing factory where the oil is produced.
Watch video

CLEANING AND WASHING

Upon reaching the oil mill, the olives are cleaned to remove any residue.
Watch video

GRINDING AND BEATING

To obtain the oil, the olive must first be ground to make a paste.

The paste is sent to a mixing blender that homogenizes it to facilitate the pooling of the oil.

When the churning temperature stays below 27 degrees Celsiu, it is called “cold-press” production and can thus be indicated on the labels of extra-virgin olive oils.

Watch video

EXTRACTION

The most widely used system in the oil mills for oil extraction is known as the continuous system. A machine called a decanter separates the oil through centrifugation from the vegetable water and solid waste present in the pulp (flesh and bone).

The resulting oil is sent to a vertical centrifuge where the suspended particles are removed..
Watch video

STORAGE

The virgin olive oil is stored in tanks until it is bottled. It must be kept at a constant temperature between 15 and 18°C, and protected from light to keep all its properties intact.
Watch video

FILTRATION

The oil is usually filtered before bottling to remove moisture and organic matter in suspension.

However, virgin olive oil can be bottled without being filtered. In this case, it is called “crude oil”.

BOTTLING

The oil can be bottled in different types of recipients (glass, plastics, metal, etc).

It is very important to protect the olive oil from heat, direct sunlight, and air to protect all its properties.

Watch video

AVERAGE CONSUMPTION

Average global consumption of olive oil is 0.4 kg per person per year.

In Spain, the consumption of olive oil reaches 12 kg per person per year.

This entire rigorous process is followed so that the oil reaches the consumer in top condition.
Now you just have to enjoy it!

Related posts



THE 10 KEY FEATURES OF OLIVE OIL

Read more


THE LEADING PRODUCER

Read more


HEALTH AND WELL-BEING

Read more