THE OIL MILL: THE MOST IMPORTANT PLACE WHERE THE OLIVES CLEAN FROM LEAVES AND SOIL BECOME EXTRA VIRGIN OLIVE OIL

The olive pressing process starts in the Mercuri Cleaning System for olives which silently cleans the olives and separates them from leaves, branches and soil. Now the olives are ready to be pressed in our olive crushing machine, a CULTIVAR of the company Mori-Tem. This machine is designed to process singular batches and farm productions with a low oxidation impact and allows us cold extraction.
The crusher is separated and provided with an inverter for crushing turns regulation. Also important is the thermic delta between the paste temperature when entering and when coming out of the crusher, this is very significant for the quality of the final product. The crusher is provided with a grid to avoid overheating the paste. Malaxation is made inside two closed, vertical malaxers, which are designed to obtain light vacuum; temperature control is global. Finally, the paste goes to the decanter. The horizontal decanter separating liquid from solid is designed in such a way as to obtain the maximum yield with the highest quality.

THE MAGIC HAPPENS: THE OIL COMES OUT FROM THE DECANTER!

The oil then goes to the separator, that with its high-speed rotation, separates different types of solids from one or two liquids. During the separation process, with the high-speed centrifugal separation, the fluid or the heavy particles are pressed against the walls of the separator. Both fluid phases are then discharged through separate outlets. To separate oil from water particles, the oil will go to the separator, which with the high-speed centrifugal separation, can separate liquids with different specific weight. The olive oil is then filtered to remove impurities that could modify the chemical and organoleptic oil parameters. Then the oil is ready to be bottled or stored. In the mill there is an area to store the olive oil in stainless steel tanks under nitrogen and a bottling machine. This area is temperature controlled and the stainless-steel tanks are constantly saturated with inert gas allowing us not to alter the chemical and organoleptic properties of the oil.

THE BOTTLING MACHINE

Our bottling machine, produced in Italy by Alfatek, allows us to guarantee an excellent preservation of the product in bottle. During the bottling process, the bottles are blown by means of a jet of microfiltered air or nitrogen. Then the empty bottles are evacuated of the air and saturated with inert gas. During the next step the bottles go through a tunnel saturated with nitrogen that guarantees an additional protection for the bottleneck from contamination risks. The bottles, saturated with nitrogen, are then filled, either through a light pressure inert gas filling machine or through a vacuum bottle filling machine. During the final corking phase, the remaining air is eliminated from the bottlenecks and inert gas is introduced. Then the bottles are closed. Our bottles have a very special glass, which protects and shields the extra virgin olive oil organoleptic properties. Each bottle has a DOP mouthpiece, the special anti-filling capsule to protect the integrity of the product.