Elaboration

One of the most important aspects when it comes to obtaining a good olive juice is the downtime that the olive has to go through from when it is picked until it enters the mill, which must be as short as possible.

The harvest is done very early, always depending on an optimal state of maturity, it will give us an authentic fruit juice with which our senses can enjoy its olfactory and gustatory richness.

This harvesting is in turn carried out in a very short period of time, since as the day-to-day harvesting progresses, the olives mature rapidly. The type of harvesting is mechanical (shortening the times in which the olive is without grinding) and subsequent loading into the trailers that will transport the olives quickly to the oil mill.

Our single-varietal oils are harvested early so they better preserve all the aromas and properties.

Just 2 hours after the start of the day, the first batches of olives arrive at the oil mill, where a first visual inspection is made of the state of the fruit, verifying that it is healthy and has a good external appearance. It is subsequently processed in the cleaning plant, which consists of separating the olive from possible impurities such as leaves and branches, using a cyclone that blows them, and washing them for subsequent storage in their stainless steel hoppers and immediate processing.

The grinding and blending are carried out cold, with a very short blending time, thus preserving all the volatile components, which cause the fruity aromas and flavors that are transmitted from the fruit to the juice, as if it were an orange.

After the shake comes the physical centrifugation, which consists of separating the liquid part; alpechín (vegetation water) and oil, from the solid part; mass (stone, pulp,...) as a consequence of the different densities of the components of the olive.

As a final phase for processing the oil, it is cleaned in the vertical centrifuge, which, like the horizontal one, consists of the separation of liquid (oil) -liquid (alpechín), as a consequence of their different densities. It is at the exit of this vertical, when the master classifies the oil that will go to one tank or another, through tasting.

Once classified into its corresponding tanks, the oil is allowed to decant naturally. After decanting, we will filter all the oil, so that in this way we avoid the purging of tanks, which is not perfect and thus prevent possible humidity and Decanted impurities can have a negative effect on its evolution during the rest of the year.

They are immediately racked and stored in tanks, under a controlled temperature in the same winery between 18º - 20º, ready for packaging directly, so that in this way, their chemical and, above all, organoleptic qualities remain unchanged throughout the year.