Processing


Processing

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Milling

The clean olives are ground in an innovative mill that gently crushes the fruit. This method keeps friction levels and temperatures low and this in turn avoids the production of emulsions and excessive oxidation.

Malaxation

After the milling process, the paste is then churned to release small drops of olive oil from smaller cells and these then combine with other larger droplets.

This stage of the process lasts for a total of thirty to forty minutes and temperatures do not exceed 27 ˚C in order to maintain the oil’s aromas.

Decanter centrifuge

After malaxation, or beating, the paste is placed in a horizontal decanter centrifuge that separates the olive oil from the pulp/stone and water.

The process is completed in a vertical centrifuge. This method allows us to achieve a green olive oil with an intense aroma that fills the olive press with fruity and floral scents.
In just two hours we release the oil from the olives on our trees.

FRESH FRUIT JUICE MADE FROM THE RIPEST FRUIT


Olive oil storage cellar

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Here the olive oil is stored at 20 °C in stainless steel conical bottom tanks containing inert nitrogen gas.

The tanks are bled periodically to rid them of any residual water accumulating at the base so that the oil is kept clean without the need for filtering or decanting.

The tanks are filled with nitrogen to avoid oxidation and the oil is kept in optimum conditions until an order is placed and it is bottled.

Free of additives, just as it was inside the olive, AUBOCASSA’s olive oil is bottled in dark glass bottles to protect it from sunlight and oxidation. The bottles are put on sale, ready to leave their unmistakable Mediterranean flavour on whichever corner of the world they may be opened.


Output

We use 8.5 kg of olives to make one litre of olive oil – a standard process uses only 4.5 kg.

Harvesting green olives, milling one hour after harvesting, keeping temperatures at 27 °C or below… All these factors contribute to a low output. At AUBOCASSA, a 12% output from olives is average, 15% is excellent.

This may appear to be a misuse of resources, but the truth is that it multiplies the quality, fruit and freshness of our product.