Our Olive Mill

An advanced olive mill, combining tradition with technology.

What makes Elaiourgiki Iraias Olive Mill unique is the linear production with predetermined parameters for production conditions depending on the Quality, Variety and Degree of ripeness of the olive.

The Olive paste always circulates through a closed circuit to prevent contact with the air and, therefore, oxidation.

Water is not used during oiling, except for the washing machine. The olives are placed in the masher, and then in the mixers where water is usually added. We choose a closed circuit throughout the process and to not add water so that the oil does not oxidize and is protected from the external environment. After the blender, the oil is removed by centrifugation and extracted with filters from the separator. It is then placed in the tank and then in the pipes, and finally it is standardized.

Throughout the process the temperature does not exceed 25-27 degrees Celsius. Temperature is one of the factors that can degrade the quality of the oil so maintaining the right temperature is important.

Inside the tanks the oil is kept at 17 degrees Celsius and in shade because the light degrades the quality. The air inside the tank is filled with nitrogen (inert gas). The olive oil is filtered with ecological paper filters before storage, to remove any impurities.

All processes are monitored and controlled digitally.