To achieve exceptional olive oil results, two crucial factors come into play. The first one is selecting the optimal harvesting period for the olives and then ensuring their timely transport to the olive press. Once we identify olives with the ideal level of maturity, characterized by a healthy appearance, good size, and color, we begin the harvesting process. We carefully collect the olives either mechanically or by hand and place them in perforated plastic crates to minimize stress during transportation to our olive mill.
Thoroughly cleaning the olives holds significant importance in the oil production process as it creates the ideal conditions for obtaining a pure, high-quality product. Introducing clean olives into the production line also protects the oiling machinery from excessive and unnecessary wear and tear.
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The cleaning process naturally involves the removal of leaves, branches, stones, and other foreign objects before the olives move on to the pressing stage. Leaves and lightweight debris are eliminated through suction mechanisms, while dirt, rain mud, and residues such as pesticides are washed away using running water. This meticulous cleaning ensures the olives are impeccably prepared, guaranteeing the best possible outcome with utmost care.
Preparing the olive paste is a critical stage that greatly influences the quality of the resulting olive oil. The purpose of grinding is to break down the flesh's cell structure and facilitate the release of olive oil enzymes. To accomplish this, we employ two state-of-the-art crushers that maintain a consistent temperature during the process, ensuring optimal fruit breakdown based on its specific variety.
The subsequent step involves fermenting the fruit. Fermentation is a slow and controlled mixing process applied to the ground olives, typically lasting between 20 and 40 minutes. This stirring action encourages the aggregation and separation of small olive oil droplets released during grinding. Fermentation always occurs under controlled atmospheric pressure, with the temperature kept below 22-25 degrees °C / 71.6 - 77°F (for cold pressing). Maintaining these conditions is crucial for preserving the olive oil's exceptional quality and nutritional value.
This process serves three main purposes:
- Ensuring thorough fruit grinding.
- Allowing sufficient time for the droplets to coalesce and form larger drops of olive oil.
- Enabling the fruit's enzymes to generate the distinct and varied aromas and flavors characteristic of olive oil.
Using an advanced decanter machine and centrifuge, we separate the olive oil from the other components, dividing it into two distinct phases. The oil obtained from the initial centrifuge undergoes further processing in a second, faster-spinning centrifuge to remove any remaining liquids or moisture.
After producing the olive oil, the olive oil producers usually conduct chemical analyses and organoleptic measurements to naturally ensure the final product's superior quality. Then, we categorize the olive oil into batches based on its variety and quality characteristics, storing it in stainless steel tanks.
The extra virgin olive oil is now ready to be shipped worldwide, allowing you and your loved ones to savor its exquisite flavors and aromas. The Greek olive oil is the best olive oil in the world.