How is the process carried out?
High technological innovation for a prime production of extra virgin olive oil
Leaf removal and washing
Leaf removal and washing are crucial steps in obtaining high quality olive oil.
The aim of these operations is to remove leaves, branches and debris from picking. The linear washing machine carefully cleans each single olive and constantly renews the washing water. Next, the olives are dried with air dryers so as to limit any water in the extraction process and preserve flavours and aromas in the final product.
Crushing
The knife crusher is one of the plant’s best features.
Here the walls and membranes of the freshly-washed olives go through mechanical crushing processes, turning them into a paste. Knife (or disc) crushing at controlled speed prepares a good paste before malaxing, without causing excessive changes in temperature and thereby succeeding in preserving the product’s freshness.
Temperature control
An adequate temperature protects the fruity flavour-forming processes and the extraction of phenol substances (antioxidants). Through a heat exchanger set up between the crusher and the malaxers, the paste (cooling or heating) is conditioned at the temperature established by the processing protocol.
Malaxing
During malaxing the olive paste is mixed, aiding the separation of solid (pulp and pit) from liquid (oil). The innovative vertical malaxing shortens the times of this stage, guaranteeing maintenance of the ideal temperature. Also, the vacuum system used in this process prevents the paste from oxidising.
Separation
During malaxing the olive paste is mixed, aiding the separation of solid (pulp and pit) from liquid (oil). The innovative vertical malaxing shortens the times of this stage, guaranteeing maintenance of the ideal temperature. Also, the vacuum system used in this process prevents the paste from oxidising.
Filtration
The purpose of filtration is for bottling and placing only high quality olive oil on the market. This operation removes every residue of water and pulp particles left in the oil which, if not removed immediately, would lead to processes of product fermentation and oxidation, limiting its shelf-life. Filtration is therefore a crucial process for maintaining long-lasting fragrance and flavour of olive oil.
Bottling
The bottling machines feature a vacuum and nitrogen delivery system to guarantee a good shelf-life for an excellent extra virgin olive oil!