Olive oilextraction stages
Follow the extraction stages of olive oiland discover how its productioninfluences directlythe final product
Harvest & transport

The harvest season begins in October. The recommended harvesting method is by hand and if the producer chooses mechanical methods, they must preserve the integrity of the fruit and avoid any injury. The harvested fruit must then be placed in plastic perforated crates and transported on the same day to the olive mill in order for it to preserve its freshness which carries all beneficial properties.

Stage 1
Defoliate & wash

Once at the oil mill, the fruit is defoliated and then washed with clean drinking water in order to remove foreign matter, such as soil and dust.

Stage 2

The crushing of the fruit follows whereby using a special cutter with metallic plates, a mixture is produced, called olive paste, the temperature of which is constantly monitored as overheating can adversely harm the quality of the produced olive oil.

Stage 3

During the malaxation stage, the olive paste is stirred in the specially formulated containers in order to create a homogenous mixture. This process will facilitate the separation of the olive oil from the olive paste in the centrifugation stage but will also allow the maximum extraction of olive oil. The production of premium quality olive oil requires a low temperature during this stage known as “cold pressing”.

Stage 4

The homogenous mixture is then placed in a two-phase separator (decanter) where the separation of the water of the olive, the core of the fruit and the olive oil takes place.

Stage 5

The olive oil is stored in stainless steel containers in vacuum, while in case of a longer stay its preservation is further ensured by the use of nitrogen. For the proper maintenance of the olive oil, the ambient temperature must not exceed 18°C.

Stage 6

During the final stage of packaging, the olive oil is placed in special bottles, sealed and labelled.

Stage 7