CretaVita Extra Virgin Olive Oil Production Process

The story how we make our Extra Virgin Olive Oil for you.


Olive Harvesting
Olives from Cretan land around Asimi are picked by hand. In Crete the olives are collected in nets, lying on the ground. They are transported to the CretaVita olive mill at the same day.

Olive Harvesting

Olive Batch Cleaning
The first step in the oil extraction process is cleaning the olives and removing the stems, leaves, twigs, and other debris left with the olives.
The machinery consists of powerful fans, which removes foreign vegetable material, and pipes with forced water circulation in which olives are washed.

Olive Batch Cleaning

Olive Crushing
The purpose of crushing is to tear the flesh cells to facilitate the release of the oil from the vacuoles.
Modern olive mills consist of a metal body and a piece of various shapes that rotates at high speed.

Olive Paste Malaxation
Malaxation is a key step in the whole olive oil extraction process as good malaxation means optimal oil extraction and good values of antioxidants and flavor. The malaxation involves stirring the olive paste slowly, which aids in the coalescence of small drops into large ones and favors the breakage of the unbroken cells containing oil.

Liquid-Solid Separation
Centrifugation is a continuous process that is able to separate olive oil from the other materials (water and solids) and two non-miscible liquids are separated under a centrifugal force. The high centrifugal accelerations separate the olive paste into its three main components according to their specific weight : water, oil and pomace.
The scroll rotate results in the movement of the solid (olive pomace) to one end of the decanter centrifuge, while oil and water (the other two constituents) are moved to the other end.

Liquid-Liquid Separation
This process is carried out in vertical centrifuges that rotate at high speed . Warm water is added to clean the oil of fine solids.

Olive Crushing

Laboratory
A chemical analysis is held, testing at random from the final product. Area for sample delivery and for laboratory testing of fruit quality and physico–chemical and organoleptic analysis of the olive oils

Olive Oil Storage
It is then stored in stainless steel tanks.

Olive Oil Filtration
Extra virgin olive oil is often filtered during the last step in its production process. The goal is to remove suspended solids and humidity, which give the oil a cloudy ppearance that is less appealing to consumers. 

Olive Oil Storage Bottling

Bottling
Why dark bottle? Exposure to light, heat, or oxygen can cause rancidity. Because of that is better that extra virgin olive oil in dark green glass or in packaging that shields it from light; avoid plastic containers. Remember to store it in a cool, dark place at home; or wrap the bottle in aluminum foil to shield it from further sunlight.

CretaVita Extra Virgin Olive Oil Production Process

Source: The AOCS Lipid Library
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