This page tells the story of the olive oil as it is made with us.
If the olives are ripe, the nets will be put under the trees. The picking is done by hand. The olives wil fall on the net, causing the olives witch are collected from the te trees not be mixed with the earlier fallen olives. Also there will be a small amount of leafs.
It´s important that the olives that have fallen earlier are not mixed with the just picked olives. These olives are already "soured". If these olives would also be pressed the would the acidity much higher.
If all the olives are all taken from the tree the olives will be put in small crates. If the crates are full they weigh between 20 and 25 kilo. Depending on the size of the olives.
The following procedure is to put the olives on an open "slide". In this "slide" are slots these slots are making it possible for the leaves to fall and the olives to role. The olives roll into a casket which is placed at the bottom of the slide.
At the end of the day the cases will be brought to the frantoio (olive press). Here the cases will be loaded in a larger crate. This crate weighs, if its full between 250 and 300 kilo. If the crate is full the olives can be pressed.
The box with olives will be placed with a forklift in a tilting. Via a conveyor belt, the olives are transported to a washbasin. Before the olives drop in the bath the leaves are sucked by a large vacuum cleaner. In the bath, the olives are washed. Again they go over an open slide so the last leaves between the olives won’t get in the press.
If this box is full with olives they are transported to the millstones via a worm gear.
If the olives are crushed for half an hour, the puree will now be heated in a container with a worm gear. Also here the puree will stay about a half hour heated to around 25 degrees.
Hereinafter as the crushed olives are put on a round cotton disk. The pasta is automatically distributed and centred by a pole with holes allowing the olive oil to flow if the pasta is going to be squeezed. There are 5 cotton disks on each other with olives pasta in between. After every 5 cotton disk there will be put a steel plate on top. This will be done until the pole with holes or is full.
The presses itself takes between half an hour and 45 minutes to complete. Pre editing the olives has than taken approximately an hour and a half.
Slowly the pressure of the hydrolysis press stepped up to 400 bar. The moisture what this word comes from the olives collected United via a pipe through a sieve into a bowl. The olive oil floats on top of the water, which is also to a large extent in the olives.
If the olives pasta is squeezed empty, the pressure of the press is taken off. (The squeezed pulp is caught and sold to companies. These companies editing the pulp through which even more oil from the pulp can be taken. This oil is also known as refined. However, mixed with a certain percentage of real extra virgin olive oil this oil may also be sold as extra virgin olive oil.)
The container filled with water and olive oil will now be redirected to the centrifuge.
If there are several presses used for a person, one will wait with removing the water until all olives pasta is squeezed.
If there is enough liquid the centrifuge will be filled with the liquid. In the centrifuge the pure olive oil will be separated from the water. This process takes about half an hour. The water is drained through the sewer. The extra virgin olive oil is obtained in a bin. As seen on the photo with a nice green yellow color.
You can order this oil here in the quantities of 0.25 to 0.5 liter.
You can order larger quantities, 2 to 50 liters, here.