Modern Facilities
Upon arrival at the olive mill, the olives are carefully inspected at all stages of their oiling, including picking the fruit, washing the olives, grinding the olive fruit, massaging, picking and finally cleaning the produced olive oil.
Modern Facilities
Upon arrival at the olive mill, the olives are carefully inspected at all stages of their oiling, including picking the fruit, washing the olives, grinding the olive fruit, massaging, picking and finally cleaning the produced olive oil.
Receiving the fruit
After harvest, the olives are delivered to the olive mills for processing. They are transported in plastic crates or burlap bags. The olives are processed as soon as possible within 24 hours.
Defoliation removal of foreign matter and washing
The olives are placed in the receiving hopper of the olive fruit and then in the defoliator, for the removal of the sexes and other perishable materials. This is followed by washing the olives to remove any foreign matter (mud, etc.). This process is important because if foreign impurities are ground together with the olive fruit, they negatively affect the aroma of the produced olive oil.
Olive fruit crush
Softening the olive dough
Extraction of olive oil (decanter)
You receive the olive oil through the two-phase process and by using new types of centrifugal machines that can separate the olive oil from the olive paste without adding water. In this way no liquid waste is formed as they are incorporated into the olive kernel. At this point the oil phase is separated from the core (in which the effluents are integrated), with the effect of centrifugal force, which increases the difference in specific gravity between the olive oil and the liquid olive kernel. Olive oil extracted from biphasic decanters may contain small solid particles, which are removed using reciprocating sieves.
Separators (olive oil cleaning)
The final stage of olive oil production involves cleaning it of solid particles (pieces of flesh, bark, etc.) so that the olive oil is free of any foreign matter.
Storaging the olive oil
After the olive oil is cleaned from the separators, it will be stored in large stainless steel tanks in closed refrigeration chambers in order to achieve controlled temperature conditions, with zero relative humidity.
Standardization (olive oil bottling)
Then the olive oil will be filtered and then it will be standardized in packages and white iron.
The quality of olive oil depends entirely on the quality of the olive fruit.
This means that olives should not be left in the field or in the producer's warehouse for more than two days in sacks and more than three to four days in a storage crate. In bags, the olives "light up", they deteriorate and rot. As a result, from rotten olives we have very poor quality (with acids) oil.
For this reason, producers should immediately, after harvesting the olives, have planned with the olive mill to oil their olives as soon as possible.
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