Production of olive oil
- harvest, grind, press and centrifuge
The harvest begins with the laying out of collecting nets. According to most traditional kind here the Olive trees
becomewith a long stick works on, in order to harvest the olives from the branches to. In the connection branches
and sheets become by hand sifted out and the olives into breathe-active bags for transport to the Frantoio
(Mill of oil) poured.
In order to win the oil contained in the olives, the fruits must be prepared accordingly. In addition come the olives
into the edge runner. That is a kind enormous dish with upright standing, rotary Stones. Two Granite-millstones
of 2000 kg each turn in the edge runner and grind 300 kg of olives during 30 minutes. This paste is spread on
round press mats, stacked on a press car and then under mechanical press up to approx. 400 kg pressed.
In order to win the olive oil, the paste is uniquely pressed carefully within 2 hr. on approx. 400kg. It is a
completely natural procedure, with which in a only one cold pressing the olive oil is won. This mechanical
pressing results olive oil in different qualities and Tastes, depending upon country, climate, situation,
kind and Reifegrad of the fruit differentiates, exactly as with the wine.
Which is extracted from the paste, is a mixture of oil, water and suspended matters. Water and Suspended matters
spoil the oil, if they remain for longer time with the oil in contact. Therefore is those Output stage of the oil processing
normally the use of a centrifuge, in order to clean the oil.
By the way: Nature-cloudy olive oils do not have a qualitative disadvantage. They are not so strongly filtered.