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Manufacturing and Packaging

Manufacturing

HOW DO YOU GET?

The extra virgin olive oil is a 100% natural juice which preserves the aroma, flavor, vitamins and all the properties of the olive, the only vegetable oil that can be consumed as it gets. Comes directly from olives to squeeze, albeit a slightly more complicated process to squeeze an orange.

When the olive oil mill reaches the first thing you do is clean it, to separate it from impurities like leaves and small branches that come off the tree while the fruit. After cleaning the olives and is ready to be milled in the mill, this grinding basically consists of four steps. Throughout the process, both the olives and the oil are always in contact with inert material (stainless steel) to prevent tampering.

The first step is grinding in a mill crushing the olives to break cell structures containing oil basically is how to put the olives into a kitchen blender, but larger. The result is a dough or paste of olives crushed olives, a mixture of pieces of bone and skin, oil and vegetable water.

The next step is the mixing, in a blender, the dough is mixed olives to homogenize the mixture and promote bonding of small oil droplets in increasingly large drops. It is important that the mixing time does not exceed 90 minutes and the mass temperature does not exceed 27 or 28 ° C.

After whipping, the mass passes centrifugation, in a decanter mass is centrifuged at high speed to separate different components by density difference. In the cylindrical drum decanter three concentric rings are formed with the different components, the residue formed by dry olive, bone and skin, with some moisture and density about 1.2 g / ml as the ring outermost. The vegetation water has a density slightly greater than 1 g / ml, for their dissolved components, and forms the intermediate ring. Oil with a density of 0.92 g / ml as the innermost ring.

The last step is filtering, to remove the last impurities, depending on which mill different systems are used for this last step. Vertical centrifuges, which re-spun at high rpm oil and decanters batteries are the most used. Some also use filters stainless steel mesh.Once away from moisture and impurities and is ready to move to warehouse to be packed.

All of our extra virgin olive oils are cold processed therefore the temperature in the transformation process does not exceed 19 º C.

Packing

 

The packaging of our "Olive Juice" is performed on the premises of FUENTEOLIVA, by highly qualified, varieties of olives that dominate our oils are Lechín, Arbequina and Martena in a proportion elquilibrada provide a variety of flavors , smooth taste and stability.