Extra virgin olive oil with character from mountain olive groves of the Sierra Sur de Jaén, made with olives harvested in October and milled immediately upon arrival at our mill located in Los Villares, Sierra Sur de Jaén.
EXTRACTION OF THE OIL
The oil is extracted at low temperature “cold”. First we beat the paste resulting from the milling to separate the solid phase from the liquid phase. And then by means of centrifugation we will culminate that separation. In the mixer usually begin to be observed large drops of oil on the mass.
FILTERING AND STORAGE
Filtering is another important process in the production of olive oil, since it eliminates possible impurities (bone remains, dust, etc.) that may have been dragged along in the previous processes and, therefore, extends the life of the olive oil. It is done by decanting and then in a cellulose filter.
Before this final filtering process, the oils will have been classified for packaging in the different ranges.
Without filtering, the oil will be denser, a little cloudy in color, and after a short time, some sediment will appear. Our cooperative does not sell unfiltered oil.
Storage is also fundamental. Our cellar is composed of stainless steel tanks that allow us to store more than 4,000,000 kg of virgin and extra virgin olive oil. The cellar is perfectly insulated at the optimum temperature. The tanks are inertized to maintain the quality of the oils until they are bottled and reach the market.
