Make a good extra virgin olive oil can be hard but possible if you follow These specific steps:
1. Agronomic management of the olives
2. Autumn is harvest time. Follow the rhythms of nature and reap the rewards in the right ripeness.
3.Position the olives harvested in aerated plastic containers for about 20-25 kg. Store them in a cool, ventilated and process them immediately to avoid fermentation and mold.
4. Bringing the olives to the mill as soon as possible and work them with the system of continuous cold extraction. Separated from leaves and twigs, washed and dried, the drupes are reduced to a paste by mechanical crushers
5. Kneading internship begins now: The olive paste is, at this moment, Addressed in a tank where it is stirred for 30 to 40 minutes. Not never Exceeds the temperature of 27 ° C
6. Now the dough thoroughly reshuffled is sent into the decanter, where the oil is extracted by centrifuge. Further centrifuge to remove all traces of water. The oil gushing from a faucet
7. The olive oil is stored in stainless steel tanks in air-conditioned rooms. Where the temperatures between 15 ° C and 18 ° C is constant Throughout the year
8. Oxidation is fought with a plant blowing nitrogen.
9. Oxygen, in fact, is one of the worst enemies of the oil, as the fly for oil.
10. The passion for extra virgin oil !
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