The extraction of the oil is done in our own mill. The olives come only from our production. The olive grove has been in biological conversion since 2017.
1 – HARVEST
Harvest occurs around November 15 until December 15, when the olives are revolving, i.e. they go from green to ripe fruit. The fruit is harvested using vibrating combs. The vibrations in the foliage will then cause the olives to fall to the ground on pre-positioned nets. They are then picked up manually and emptied into the tractor trailers.
2 – CLEANING AND STRIPPING
The olives stored in boxes arrive at the mill, they are then passed in a washer and rinsed with water. They are then transferred to a stripper where the leaves and branches are blown and disposed of.
3 – GRINDING
The olives, once clean, will then be passed whole in a grinder. It is important to keep the core that will bring some acidity and structure to the oil for better preservation. The crushed olive will continue its way in kneading bins in order to homogenize the dough to facilitate the extraction of the oil.
4 – SEPARATION OF OIL
In this last step, we will transfer the dough to a centrifuge to separate the ‘margine’ (solid matter – water) from the oil. The margin will be recovered and spread in our orchard. This will serve as an organic fertilizer. Extra virgin oil is then ready to consume!