Our Olive Mill
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Our vertical production starts from the olive trees in the estate and continues to the mill and bottling facilities. There are also storage facilities and a logistics department.
From the growth of the tree and the olive, to the production, standardization, storage and promotion of the olive oil, we have streamlined the process.
Olive oil production is a meticulous process that transforms olives into one of the most cherished culinary oils. It begins with the harvesting of ripe olives, typically in the fall, when their flavor is at its peak. After harvesting, the olives are washed to remove impurities and leaves.
Next, they are crushed into a paste, traditionally using stone mills or modern mechanical crushers. This paste is then gently mixed to allow the oil to separate from the pulp. The mixture is subjected to pressing or centrifugation to extract the oil, which is then filtered to remove any remaining solids.
The final product is stored in dark glass bottles or stainless steel containers to protect it from light and air, preserving its flavor and quality. Extra virgin olive oil, the highest grade, is known for its rich taste and health benefits, making it a staple in kitchens around the world.
In our olive oil mill, the process of olive sorting is a crucial step that ensures only the highest quality fruit is used for oil production. As freshly harvested olives arrive at the mill, workers meticulously inspect each batch, removing leaves, twigs, and any damaged or overripe olives. The sorting tables come alive with vibrant greens and deep purples, as skilled hands swiftly separate the best olives, which are firm and free from blemishes. This careful selection not only enhances the flavor and purity of the olive oil but also contributes to the overall quality, ensuring that only the finest oil makes its way to consumers. Once sorted, the olives are ready for milling, where they will be transformed into the liquid gold prized by chefs and home cooks alike.
