From Flower to Oil
Our groves are located on steep slopes with wide elevations. This is an optimal layout as it eliminates the common problem of trees blocking each others sunlight.
Working in harmony with nature, we will only begin harvesting when the trees tell us.
Harvesting takes place once a year, between October and November and the olives are hand-picked at the initial stages of ripening. This is when they begin to change colour.
Determining the best time to pick the olives is one of the most important factors in the production process as it will largely determine the taste and chemical characteristics of the end product.
Picking olives during the early stages of ripening will yield less olive oil than ripe olives. However, the oil produced will have extremely high concentrations of polyphenols and oleacanthal with a low acidity level.
A good harvest can be greatly compromised by poor milling standards and techniques. As there are many stages to the olive oil extraction process, we place attention to every single detail and the result of years of experience and research has helped us optimise every detail.
Within a few hours of being picked, the olives are proceesed by initially spraying them with high pressure clean water to remove dirt residue before moving onto the crushing and malaxation phases.
During the malaxing phase the olive paste is subjected to a slow continuous kneading, aimed at breaking off the emulsions formed during the crushing process and facilitating adequate coalescence. Longer mixing times increase oil yield but allows a longer oxidation period that decreases shelf life. We take care to calibrate the level of oxidation before moving onto the decanter and eventually, the centrifugal olive oil separator (Alfa Laval).
The oil is carefully stored in stainless steel INOX tanks and is topped up with nitrogen to prevent oxidation. It is stored on Estate in a facility which is ISO 22000 certified.
ISO 22000 food safety management systems is an international standard which specifies the requirements for a food safety management system. It involves interactive communication, system management, prerequisite programmes and HACCP principles.
Bottled to order ensures that all of the rich aromas and high phenolic values are retained. It is bottled on Estate in a facility which is ISO 22000 certified.