A SEA OF PROCESSES
Our olives reach the mill in record time thanks to an advanced mechanical harvesting process with which we harvest up to 7000 kg/h, keeping the fruit from touching the ground. This avoids oxidation, the main cause of deterioration of the quality of the final product: Extra Virgin Olive Oil. Upon classification according to variety and degree of ripeness and upon grading of the fruits that don’t meet the minimum quality standards, the olives are cleaned and weighed for immediate milling.
In our state-of-the-art mills, the structure of the whole olive is crushed and cracked in order to release the liquid part and separate it from the mass by cold beating without adding water, at around 20ºC. At this stage, the oil molecules are grouped together to form small drops, ensuring the preservation of aromatic compounds and minimising the risk of oxidation processes.
The paste obtained is a mixture in which the oil must be separated from the rest. To proceed with separation, we take advantage of the different densities of oil, water and solids as well as of the centrifugal force generated by state-of-the-art equipment. This ensures the proper extraction of the extra virgin oil, which can then be tasted.
In order to eliminate any microscopic remains from the oil, which could eventually impair its quality, the liquid is filtered and subsequently stored in our cellar in stainless steel tanks in an inert atmosphere and at a constant temperature of 18ºC – 20ºC for better preservation. The final steps include bottling and marketing. The quality of a good olive oil lies mainly in the rapid processing of the fruit. For this reason, we have incorporated the most advanced technology in all the production processes of our oils so that they keep all their nuances and the uniqueness that the island of Majorca gives them.