Your cart
There are no more items in your cart
Oil Mill
From our olive grove to your table, no Intermediaries involved
Oil Mill
From our olive grove to your table, no Intermediaries involved
Reception
As soon as they are picked, the olives are delivered to our mill as quickly as possible. They are then sorted by variety and inspected with the aim of classifying them pursuant to quality. Once sorted and classified, the transformation process begins.
Reception
As soon as they are picked, the olives are delivered to our mill as quickly as possible. They are then sorted by variety and inspected with the aim of classifying them pursuant to quality. Once sorted and classified, the transformation process begins.
Washing and cleaning
The olives are put through a cleaner to remove any foreign material collected in the picking process. The leaves, branches and small particles are air-blasted and stored (to be returned to our olive groves thereafter) and the olives are then thoroughly cleaned in the washing machine.
Washing and cleaning
The olives are put through a cleaner to remove any foreign material collected in the picking process. The leaves, branches and small particles are air-blasted and stored (to be returned to our olive groves thereafter) and the olives are then thoroughly cleaned in the washing machine.
Grinding
Once the olives have been classified and cleaned, they are then ground. This process transforms the fruit into a paste, thereby facilitating the extraction of the oil in the olives.
Grinding
Once the olives have been classified and cleaned, they are then ground. This process transforms the fruit into a paste, thereby facilitating the extraction of the oil in the olives.
Thermo-mixing and centrifugation
The olive paste obtained after the grinding process is beaten with the aim of homogenising and facilitating the extraction of the oil in the subsequent centrifugation process. The drops of oil (oleic acid) agglutinate to form an oily phase that is easier to separate from the aqueous phase (water from the olive) and from the solid or pomace phase (skin+pulp+broken pits).
Conducting the entire process, from harvesting to the cellar, with an extraction temperature of below 22 degrees, enables us to preserve the flavour and properties of the fruit to the maximum, thereby obtaining a natural olive juice with a high polyphenol content.
Thermo-mixing and centrifugation
The olive paste obtained after the grinding process is beaten with the aim of homogenising and facilitating the extraction of the oil in the subsequent centrifugation process. The drops of oil (oleic acid) agglutinate to form an oily phase that is easier to separate from the aqueous phase (water from the olive) and from the solid or pomace phase (skin+pulp+broken pits).
Conducting the entire process, from harvesting to the cellar, with an extraction temperature of below 22 degrees, enables us to preserve the flavour and properties of the fruit to the maximum, thereby obtaining a natural olive juice with a high polyphenol content.
Would you like us
to grind your harvested olives?
If you´re a farmer, we would be delighted to help you get the most out of your harvest.
You alone will decide on the process used to extract your oil, achieving amazing results.
To this end, we provide you with both our facilities and our team of professionals, who will help you throughout the entire process. From the delivery of the olives to the choice and personalisation of your own bottle, in the event you wish to bottle your oil.
For more information, please fill out the form below.