The manufacturing of the olive oil:
Manual harvest, with a comb and nets
The olives gathered from October to December that are ‘green' or ‘older' must be brought quickly to the mill, time has a huge impact on the quality.
Sorting of the olives that arrived in the mill: a beautiful fruit will give an oil of good quality.
The continuous mechanical extraction chain is powered by bins that contain 400 kg of olives.
The manufacturing of the olive oil:
First, the leaves that are attached to the olives are removed, then the olives are washed with clear water. The grinding is done with machines, steel hammers rupture the olive and its pit against a grid.
Next, it's the slow blending at 27°C (which will be called cold) of the olive paste. This step is mandatory in the preparation of the precious juice.
Cold blending of the milled paste with the pits
Then, the decanter eliminates the pits named ‘pomace'. The pomace, which is still abundant in olive oil (5%), will be mixed to the food of the bulls or spread in the groves. The water is then separated from the oil with a vertical centrifuge named clarifier. The olive water will be spread as well in the fields for the fertilization of the groves.
The olive oil is done, it is a natural product because nothing has been added or removed from the fruit juice, and nothing has been used for its making: no dye, no preservative and no chemical product!
Between 5 and 7 kilos of fruits that received the heat and light of the sun during the summer are necessary to obtain one liter of olive oil, so of course this fruit is full of sun and vitamins. Its multiple benefits for health doesn't need to be proven anymore.
Just after its manufacturing, the olive oil can be consumed, it's a fresh product!
