It is the culminating agricultural work for annual process and care of olive tree.
It usually begins around the middle of autumn, season when olives are in its suitable phase of ripening, and concludes at the end of winter.
The opportune moment for the harvest has a direct influence on both the composition of olive oil and its sensorial nuances, because as the ripening process for fruit progresses, softens its aromas and attenuates the tastes.
Faithful to the tradition, we retain the method of harvesting, using mechanical olive harvesters that permits to pick olives when these fall from the tree at its peak for oil extraction, and selecting only those that fulfill with strict quality standards.
Using this technique, olives are protected against any type of aggression, as well as preventing these of impurities (dirt, soil or mud) during transportation to the mill, circumstance that would deteriorates the organoleptic properties of product since olive oil acquires a higher acidity.
Grinding is the first step in the process to which olives are subjected. It involves breaking the olives for releasing the oils that contains its pulp.
Since ancient times, the stone mill has been used for grinding tasks.
Its operation is based on a shaft on which a vertical granite millstone, drawn by animals, grinds the olive until turned into a fine paste, favoring the exit of oil, avoiding to crush the fruit in an excessively drastic manner.
At present, the common method of grinding is using hammer mills, industrial electric machine which runs at high speed and grinds the olive by blades with hammer form.
In Aceites Segura, complying with our quality commitment, we are fully aware of the fact that olives be immediately processed after its reception in the mill, thus preserving the excellent characteristics of our olive oil.
Beating and extraction
The purpose of this phase is to separate the liquid and solid compounds from the pulp obtained after grinding of the olives.
In the past, this work was made with hydraulic presses consisting of cylinders made from mats of esparto, among which the olive paste previously milled was deposited. Said pulp was subjected to a filtration process in order to remove any solid component thus avoiding its fermentation.
From the second half of the 20th century, this press system was replaced by industrial centrifuges of horizontal axis, whose rapid rotation, allows the separation of the different components based on their densities.
The modern industrial beaters are composed of several stainless steel elements, with a hot water heating system, whose controlled temperature (between 25 and 27 degrees), facilitates the extraction of the oil by reducing its viscosity and favoring the formation of its oily phase.
In our oil mill, we perform the beating using this procedure known as 'cold extraction' a method that ensures the maximum quality of our olive oil.
The clean olive oil is stored into stainless steel tanks. In order to avoid rancidness or turbidity, the deposits must be made of an inert, opaque and waterproof material, and this should not absorb odors. Likewise, the temperature must be kept around 15 degrees.
In the bottling, the optimum conditions of preservation must be maintained in order not to damage the olive oil properties, considering those factors that contribute to oil oxidation are:
Light Containers must be opaque, or else be stored in the dark.
Aeration Avoid contact of the oil with the air.
Metals Contact with metals such as cooper or iron, should be avoided, as these act as catalysts, accelerating the oxidation process.
Temperature Containers have to be away from heat sources such as heaters, radiators, stoves, fire or operational appliances, and to avoid exposure to the sun.
In view of these factors, the glass could be considered the optimum packaging for olive oil.
An expensive package but the safest and more hygienic of all.
Bottling and storage
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