The Olive Oil Extraction Process
The extra virgin olive oil extraction process
The olive harvest
The harvest usually starts in October or November depending on the weather conditions. This stage is very important to avoid olives alteration. Hand picking is the best method, although very expensive and slow, because it ensures the integrity of the olive. Our farm always performs the manual harvest.
The olives pressing
The olives are pressed within 12 hours from the harvest, obtaining a smooth paste. The olives are cleaned inside a pneumatic washer and then rinsed to ensure that every bit of dirt has been removed from the fruit. After this the fruit is pressed. At this stage it is important that the crushed fruit is not heated or subjected to any stress, which could destroy the polyphenols in the fruit. The crushed olives are then closed inside a machine for the malaxation process.
The malaxation process
The paste is mixed gently and slowly for a specific and precise time in order to allows the smaller droplets of oil released by the milling process to aggregate and be more easily separated.
The oil is then, of course, separated from the vegetable waters and marc. This process is undertaken using a decanter, which completely removes any impurities, water or fruit remains. The resulting oil is passed through a centrifugal separator for a final clean before exiting the machine at a maximum temperature of 24°C (almost completely cool).
The finished product
The finished product is then stored in stainless steel silos at a temperature between 20°C and 22°C. The silos are inspected until they are completely full. They are then sealed until they are analysed prior to bottling.