At the moment of separation from the tree, the olives start a changing process based on oxygen. The composition of the ingredients begin changing and the positive properties of the natural vegetable oil are constantly being reduced. Therefore, little time should elapse between harvesting and processing and during the entire process the contact with oxygen has to be minimized. Within the framework of the EU Olive Oil Regulation, time and other important details are set for the various quality levels of olive oil. The challenge is to transport the harvested olives in a small time frame to the oil mill and reduce the contact with oxygen as much as possible.
In today’s oil mills, various work steps take place in order to optimize the time, temperature and other processing requirements:
In the entrance area the sacks are emptied onto a conveyor belt.
The conveyor belt guides the contents through a water bath in which leaves and other foreign substances are separated and the olives are cleaned.
The olives, including the kernels, are then crushed into a pulp. The resulting pulp from crushed / ground olives and residual water is passed into a centrifuge.
In the centrifuge the separation between oil / water / olive pulp takes place. The olive oil is filtered (fibers and residues of olive pulp are filtered out)
Next the oil in the tanks is pumped and further storage suspended matter sinks to the bottom of the tanks
Fillers are then supplied or supplied from the tanks.
The result is a cold extracted olive oil which comes directly from olives. In this production process the reduced contact with oxygen and heat guarantees a pure vegetable oil.
In addition, for the production of BIO oils only own oil mills and bottling lines are used to prevent contamination by non-biologically produced oils. As well, only natural fertilizers and no chemical aids or spraying agents are used. The respective cultivation areas and oil mills of our manufacturers are certified.