Production Journey
Pursuing Excellence in Olive Oil: A Journey from Tradition to Technology:
Olive oil production is an art where nature's precious gift—the olive—meets knowledge, care, and advanced technology. We prioritize quality and naturalness at every step of this craft.
01
From Harvest to Processing: The Cornerstones of Quality
We meticulously harvest our olives at their optimal ripeness during September and October, using manual or mechanical methods. The harvested olives are processed within 24 hours to preserve their freshness and nutritional value.
02
Traditional Flavor Enhanced by Modern Technology
In our production process, olives undergo crushing, malaxation (mixing), and then separation through three-phase centrifugation systems. This method minimizes the olive oil's exposure to air, preventing oxidation and extending shelf life.
03
Temperature Control: The Key to Quality
During malaxation, we maintain the olive paste temperature below 25°C and the water temperature below 40°C. This careful temperature control preserves the aromatic and nutritional properties of the olive oil.
04
Efficiency Through Innovative Methods
To enhance production efficiency and maximize quality, we integrate advanced technologies such as enzyme application, talc usage, and Pulsed Electric Field (PEF) technology. PEF technology, for instance, applies short bursts of high-voltage electric pulses to the olive paste, disrupting cell membranes and allowing oil and other valuable compounds to be released more efficiently.
05
Hygiene and Food Safety
Our production facilities operate in full compliance with hygiene and food safety standards.