How we make oil

We can proudly say that we have one of the most modern olive mills in Europe. We exclusively produce extra virgin olive oil.

Extra virgin olive oil is obtained exclusively through mechanical processes at a temperature not exceeding 27 degrees Celsius. We also guarantee that our olives enter processing only one hour after harvesting, and the entire olive fruit is utilized; in other words, nothing is wasted.

From the flesh and skin, we make hummus – fertilizer, we extract the pit for heating (pellet), and we dry the watery part, from which we also make fertilizer. In this way, we complete the entire ecological cycle of processing where we have no waste because we reuse everything.

The mill processes about 5000 kg (5 tons) of olives per hour. With new technology, we achieve a greener color in the oil, more polyphenols, cleaner oil that has a longer shelf life. Our oils are always filtered after processing and stored in oxygen-free barrels (filled with nitrogen); in this way, we extend the shelf life of the oil, and it can last up to two years. Otherwise, after ten months, they become rancid and inedible.

Importance of Polyphenols

Polyphenols are antioxidants that we sense when we smell the oil and feel that "scratchiness" in the throat when tasting it. Extra virgin olive oilmust have a maximum of 0.80 free fatty acids (FFA). Our oils have between 0.15-0.20, which is 4-6 times less than the allowed maximum of FFA. If the feeling of 'scratchiness in the throat' and 'fruitiness' in the aroma is absent, it means that the oil is not extra virgin olive oil and has been produced at a temperature higher than 27 degrees Celsius.