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
< PREMSA
EL VALOR QUOTIDIÀ del turisme lleidatà
Les comarques del Pirineu i les Terres de Lleida són una destinació turística cada cop més preuada per visitants de dins i fora de les nostres fronteres. Però, plantejant el fet des de l’altre costat de la “trinxera”, el creixement del sector a la demarcació també alimenta la riquesa de negocis i professionals: taxistes, cuiners, forners o comerciants es beneficien de l’arribada de visitants, que ja signifiquen el 12 % del PIB del territori
(...)
De visitants també n’atreu, i molts, l’empresa Oli Cometes, de Cervià de les Garrigues. La seva responsable, Neus Costa, treballa en dues línies: la producció de l’oli amb el petit molí de la finca i l’oleoturisme, una via de negoci que va impulsar fa dos anys i que ha aconseguit generar moviment turístic a la zona: “Ens arriba gent de Barcelona i també de diversos països europeus, sobretot alemanys”, assegura.
N’hi ha que hi van per fer la visita convencional i n’hi ha que s’hi acosten amb l’interès de conèixer de primera mà com es fa l’oli biodinàmic, un procés que es desenvolupa en aquesta empresa garriguenca i que compta amb l’aval del segell internacional Demeter: “Els turistes poden veure com collim, i això és important perquè d’aquesta manera estem fent cultura de l’oli”, diu Costa, que recorda que en l’oferta turística de la seva empresa també s’hi inclouen esmorzars de pagès i aperitius abans i després de fer el recorregut turístic.
El volum de visitants ha anat creixent en els darrers mesos, un fet que genera riquesa per a la resta de la comarca. Molts visitants que arriben a Oli Cometes completen la jornada en altres municipis com les Borges, l’Albi o la Pobla de Cérvoles. Acollir el turista i recomanar-li altres indrets dels encontorns és una de les claus de la riquesa del sector.
(...)
Llegir article >>
