This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.
It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemicals are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are transferred to a trailer that has a grid with small holes to sift the olives and remove any small branches and some leaves that may be present.
Next we move on to the mill. Here the first step is to separate the olives from the leaves that have remained.
This is done with a blower that makes the leaves fly away and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.
Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.
This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.
It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemical products are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are passed to a trailer that has a grid with small holes to sift the olives and remove the small branches and some leaves that may be present.
Then we move on to the mill. Here the first step is to separate the olives from any leaves that may be left.
This is done with a blower that makes the leaves fly and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.
Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.
Who we are
Our Oils
First-pressed extra virgin olive oil
and cold-pressed, 100% Arbequina olives.
Who we are
ORGANIC AND BIODYNAMIC EXTRA VIRGIN OLIVE OIL
SHIPMENTS TO ALL EUROPE
Elaboration
We want to create an oil of the highest quality.
This goal is the basis of everything we do.
The production process is initially marked by the way the olives are harvested. We pick the olives with a tractor vibrator. Thanks to this, the olive falls from the tree into the tractor's press and remains clean since it does not touch the ground and cannot get muddy or contaminated in any way. A good oil needs quality olives. That is why we pamper our olives so much.
This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.
It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, from the moment the olive appears on the tree, no chemicals are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process, the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present.
After harvesting the olives with the vibrator, the olives are transferred to a trailer that has a grid with small holes to sift the olives and remove any small branches and leaves that may be present.
Next we move on to the mill. Here the first step is to separate the olives from the remaining leaves. This is done with a blower that makes the leaves fly and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.
Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.
The next step is the blender. Here the paste is being beaten. Depending on the product you want to obtain, you can beat it for 20 minutes to 60 minutes. In this process, the oil molecules are formed. An important point to take into account to obtain a good oil is oxidation. The fact that you are beating the paste helps oxygen enter and accelerate the oxidation process. That is why we have decided on vertical and not horizontal blenders. Being vertical, the surface of the paste that is in contact with the air is much smaller than if it is horizontal. In addition, the blenders we use work at half-eight and thus we reduce oxidation even more.
After beating, the paste is sent to the decanter. This machine simply applies the principle that the oil is lighter than the rest of the substances in the paste. The decanter centrifuges the paste at thousands of revolutions per minute. Due to the centrifugal force, 3 concentric layers are formed, the outer one is made up of impurities, the middle one is water and the central one is oil.
![20210804_143122[1].jpg](https://static.wixstatic.com/media/485755_79f66499280645f5b816ab7afc3ccf7c~mv2.jpg/v1/crop/x_1268,y_0,w_2764,h_3024/fill/w_632,h_691,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/20210804_143122%5B1%5D.jpg)
Once the oil is obtained, many people filter it. The problem is that when filtering, vitamins can remain in the filter since these are usually relatively large molecules. To avoid this, we do not filter, instead, we decant naturally. We extend the decanting process for several weeks, thus eliminating any small sediments that may remain.
When the oil leaves the decanter, it is sent to a cold storage chamber where it remains at a constant controlled temperature. Inside the chamber, the oil is stored in stainless steel vats. These vats have a floating lid, meaning that the lid rises or falls and always remains at the level of the oil that is in the vat at that moment. In this way, the 2 main enemies of the oil can be avoided, which are light (the vat is made of stainless steel and light cannot enter) and oxygen (since it has a floating lid, there is no air in contact with the oil). There are also vats that inject a gas to prevent the oil from being in contact with oxygen and thus prevent oxidation, but we have discarded this system because we think that the possible interactions of this gas with the oil have not yet been sufficiently studied.
The oil remains in the vat until it is packaged (we do not use plastic, we only package in glass or tin). We try to have very little packaged stock since the oil is best kept in the vat.
We ship throughout the Peninsula and Europe and also export to Germany through an international logistics company.