Olive oil production step by step
First step : Ripening of the olive
pre-veraison time
Step-by-step olive oil production begins in October. I start monitoring the ripening process of our olives and just in anticipation when there are more green olives than green and purple, the degree of maturation is between 1,5 et 2, 5 we start the harvest.
second step : Olive harvest
We select the harvest of these olive trees whose olive is at the right time. Within a maximum of one week we collect the olives for the oil that we will put in stainless steel tanks at a constant temperature .
Harvesting is done manually (at the vibrator) due to the size ofCentennial Olive Trees and the fragility of their branches.
Third step : Transport of olives to the mill
The olives are transported by me to the traditional mill (grinding stone)
Finca Ermita is 5 km away from the mill, so the transport is done in 10 minutes.
We grind 1 time per day, morning or afternoon harvest depending on weather and temperature.
From picking olives to turning them into oil, no more than 4 hours.
With such short times, a low degree of acidity is obtained and the oil retains all its freshness..
We finally have the precious new oil of the year
Fourth step
Once the oil has been brought back and stored at the estate , in “always full conical bottom” stainless steel tanks for storage.
In the warehouse, there are no great temperature variations and we can speak of minimum temperatures of 14ºC and maximum of 26ºC, with which we guarantee a good conservation of the product.
Last step : hand bottling
The step-by-step production of olive oil ends with bottling. We generally have little stock of bottled oil and bottle as needed. Considering the small quantities, the bottling process is manual.
At last, the bottle is closed with a manual machine or by hand, manually sealed and labeled.
Each bottle is checked one by one and get individually cardboard.
