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1. HARVEST |
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2. TRANSPORT
Transport is made twice a day in boxes of 20 kg capacity. We want to avoid olives are heaped up which could increase their acidity. Finally we get the freshest product
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3. CLEANING
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4. MILL, SHAKE AND MIXING
The temperature in this phase never is higher than to 27ºC because under this temperature mass doesn't loses its natural properties. All Olive Oils brands remark the Olive Oil obtained by this process as "Cold Press." |
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5. DECANTER
In this phase we separate Olive oil and residual matter (Orujo). |
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6. CENTRIFUGATION
In this phase the olive oil is cleaned. It takes place the separation of olive oil and water |
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7. STORAGE
The Olive oil is stored in the cellar inside stainless steel containers. Temperature must be maintained between 15 and 18ºC . |
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