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  • Harvest:  To obtain high quality oil the olives are directly forced off the tree by hand.  During this phase all necessary precautionary measures are taken to avoid damage to the fruit so it does not get contaminated with soil particles.  To obtain good quality oil the cellular structure of the olive needs to be whole until the moment it gets pressed.  The olives are pressed in the state that they have been picked off the tree, some attached with insects, covered in their natural oil, or even iced.  The breaking of the cell of the flesh predisposes the oil to be contained to the reaction of hydraulics and oxygenation.  The result of such a phenomenon is raised from free acids needing to be released from the fatty acids; from the triglycerides of oil.  When the work in the fields is finished the olives are transported to the oil mill to be worked on.
  • The Conservation in cases:  The transport and the preservation of the olives is the most critical phase of the entire productive cycle.  The olives should be transferred as soon as possible after the harvest, preferably within 12 hours from the time of harvest.  It is recommended to use aerated cases.
  • De-foiling:  Leaves and little branches that normally fall in with the olives are removed in the field before they are transported to the mill.  The efficiency of de-foiling will improve the sensibility and quality and eliminate the bitter-sour scent that comes with the leaves.
  • The cleaning: The washing of the olives is fundamental to eliminate any particles of dirt and soil that may remain in them, if done properly the oil produced should be clear of any traces of dirt. Grinding Mill: The first phase of the manufacturing at the oil mill: grinding of the olives.  For the grinding mill we use the traditional stone machine or grinder.  The grinder operates at a slow and regulated crushing consistency without any significant increases in increments of the temperature of the paste, giving the oil a sweet and harmonious taste. Process of Extraction through Rotation: During this operation the olive paste is distressed at a slow pace to facilitate aggregation of the oil in drops of such dimensions to allow the successive separation for rotation.  “Time and Temperature” of this process represents the key parameters of the final quality of oil.  The temperature varies between 28-30°c.  The time allotted for this process is between 15-30 minutes in order to obtain oil with a more fruity intensity.
  • The Drying cycle: The entire process continues and it is one of the last systems constructed for the extraction of the oil.  With this system the intent is to save as little as water as possible, or have none at all, so one can obtain oil with a major carrier of Phenol (an aromatic compound) and rich of aromatic substances.
  • The Separation: The final operation of clarification of the cloudy oil (the extraction and separation of oil from water) is performed rapidly and in an efficient fashion with the drying and vertical board commonly known as “separator”.  The oil that leaks from the separator/divider is presented cloudy and veiled.
  • The conservation:  If the olives do not come handled with necessary precautions during the conservation of the oil it can be verified by the flattened disfiguring of the fruit, as well as noting the aroma and the arising defects of the rancid triggers of oxidation.  The chemical composition of the oil can be influenced by its resistance of oxidation.  A major hold of linoleic acid and a low supply of phenol antioxidant substances (oil which is not too bitter or spicy) are elements that can have an effect on one another.  Oil that presents these characteristics is certainly less stable where the olive, instead, presents a major supply of antioxidants (oil which is more bitter-spicy).  The choice of the typology and of the dimensions of the bins in the warehouse of the oil is a key factor for guaranteeing the correct conservation of the product.  They are surely inadequate of several traditional bins; there are those that swear by terracotta or tin, or tubs of stone which are glazed.  There are also those of cement however it presents difficulty of closing and difficulty of cleaning the inside walls.  The conservation of oil is performed completely in containers of inox steel equipped with cone shaped bottoms and deposits to drain the film and sediments in a sterile atmosphere without oxygen. Other important particulars are the control of temperature of the atmosphere in the warehouse.  Our oil is conserved at a temperature between 10°- 18°c avoiding the oil to become excessively warm consequently allowing the oil to congeal or curdle.


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