DURING HARVEST SEASON, WE TAKE THE TIME TO CAREFULLY HANDPICK & SORT OUR OLIVES. EACH AFTERNOON, WE THEN DRIVE TO OUR ORGANIC-CERTIFIED PRESS. THESE STEPS ENSURE THAT OUR EXTRA VIRGIN OLIVE OIL’S ACIDITY (FREE FATTY ACIDS) REMAINS LOW. OUR LAST 3 HARVESTS’ ACIDITY LEVELS WERE 0.2 %, WHICH GRANTS OUR PRODUCT THE STATUS OF EXCEPTIONAL AMONG EXTRA VIRGIN OLIVE OILS.
the olive press process
STEP 1
The olives are first separated from the leaves, then washed.
Next, they are crushed and sent to the malaxer.
The malaxer’s function is to slowly knead the paste in order to better separate the water from the oil.
step 2
The olives are then centrifuged, a process whereby the water and oil are tapped off from the center.
during the above-mentioned processes, the temperature is kept below 27 C, which results in an extra virgin olive oil that is cold pressed.
step 3
FINALLY, THE DECANTER REMOVES THE POMACE FROM THE OIL, WHICH IS THEN SEPARATED FROM THE WATER.
THE FINAL RESULT IS AN EXTRA VIRGIN OLIVE OIL RICH IN OLEIC ACIDS AND IN POLYPHENOLS.
storage
OUR OLIVE OIL IS STORED IN A cool DRY PLACE IN STAINLESS STEEL CONTAINERS with hermetically sealed air chambers, ENSURING IT STAYS AWAY FROM DIRECT SUNLIGHT AND oxygen. WE TAKE GREAT PRIDE IN KNOWING THAT OUR CUSTOMERS will, with each sip of this exceptional organic evoo, GET A TASTE OF OUR LAND.
