Harvest
Through various physical and chemical analyses, the optimal harvest time for subsequent processing is determined.
Las aceitunas se recolectan de forma manual o mecánica dependiendo del tipo de cultivo, variedad, sistema de conducción del olivar, entre otros factores.
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Immediately after harvesting, the olives are transported in boxes or bins to the oil mill or extraction plant. To achieve excellent extra virgin olive oil, the olives are processed within 24 hours of harvesting.
Transport
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Once the olives arrive at the mill, they are cleaned. First, a stream of air removes the lightest elements, such as leaves, stems, etc. After this, the olives are "washed" to remove any dirt or other debris that may remain stuck to them. Perfectly clean olives are ready to be milled.
Reception and cleaning
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En la etapa de molienda, la aceituna se “muele” a través de un “molino de martillos” que rompe los tejidos vegetales, desgarra la pulpa y rompe el carozo. De esta manera, se obtiene una “pasta” que luego será amasada. En el proceso de “amasado” se busca favorecer la separación del aceite del resto de la pasta. Para ello la “pasta” que se encuentra en las amasadoras se somete a la acción continua del “termo/batido”, a una temperatura promedio de 30°C durante un determinado tiempo.
Grinding and Kneading
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Extraction
Luego del amasado, se procede a separar el aceite del resto de los componentes. Para ello la “pasta de aceituna” se somete a la acción de la fuerza centrífuga (Decanter) que debido a las diferencias de densidades entre los componentes, logra separar el aceite del resto de los elementos. A partir de aquí, ya podemos disfrutar de este exquisito alimento.
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The resulting oil still contains solid impurities and some moisture, which is why it then passes through a filtration system. It is then stored in stainless steel tanks, free from oxygen and at gentle, constant temperatures, leaving the olive oil ready for fractionation.
Filtering / Storage
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Once the oils have been cut and the different blends obtained, the oil is divided into various types and sizes of containers. The corresponding labels are affixed to each type of olive oil, and the oil is ready for distribution and marketing.
Division
