{"id":410,"date":"2020-12-24T09:09:31","date_gmt":"2020-12-24T09:09:31","guid":{"rendered":"https:\/\/sonmesquidassa.com\/?page_id=410"},"modified":"2026-07-20T12:04:42","modified_gmt":"2026-07-20T11:04:42","slug":"un-mar-de-procesos","status":"publish","type":"page","link":"https:\/\/sonmesquidassa.com\/es\/un-mar-de-procesos\/","title":{"rendered":"Un mar de procesos"},"content":{"rendered":"\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h1 class=\"wp-block-heading\">Un mar de procesos<\/h1>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1120\" height=\"355\" src=\"https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS.jpg\" alt=\"Procesos\" class=\"wp-image-1246\" srcset=\"https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS.jpg 1120w, https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS-800x254.jpg 800w, https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS-768x243.jpg 768w, https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS-1080x342.jpg 1080w, https:\/\/sonmesquidassa.com\/wp-content\/uploads\/2020\/12\/UN-MAR-DE-PROCESOS-600x190.jpg 600w\" sizes=\"auto, (max-width: 1120px) 100vw, 1120px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Les nostres olives arriben al mol\u00ed en un temps r\u00e8cord gr\u00e0cies a un avan\u00e7at proc\u00e9s de recol\u00b7lecci\u00f3 mec\u00e0nic que ens permet collir fins a 7000 kg \/ h i evitar el contacte dels fruits amb el terra. D\u2019aquesta manera s\u2019evita la seva oxidaci\u00f3, el principal fenomen que perjudica la qualitat del producte final: <strong>l\u2019oli verge extra<\/strong>. Una vegada s\u2019han classificat en funci\u00f3 de la varietat i del grau de maduraci\u00f3 i s\u2019han descartat aquells fruits que no compleixen els requisits m\u00ednims de qualitat, les olives es netegen i pesen abans de passar al proc\u00e9s de molta.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Recoleccion aceitunas en Son Mesquidassa, Mallorca\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/FQVlB-PhUR0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">En uns <strong>molins d\u2019\u00faltima generaci\u00f3<\/strong> es tritura i es trenca l\u2019estructura de l\u2019oliva sencera per alliberar la part l\u00edquida i separar-la de la massa mitjan\u00e7ant un batut en fred i sense addici\u00f3 d\u2019aigua, a uns 20 \u00baC. En aquesta fase, les mol\u00e8cules d\u2019oli es van agrupant per formar gotes petites. D\u2019aquesta manera es garanteix que no es perdin els compostos arom\u00e0tics i es redueix al m\u00ednim el risc d\u2019aparici\u00f3 dels processos d\u2019oxidaci\u00f3.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Recepci\u00f3n de aceituna en Son Mesquidassa, Mallorca\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/_ia5Bp-rnrc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La pasta obtinguda \u00e9s una barreja on cal separar l\u2019oli de la resta. Per a aix\u00f2, aprofitant les diferents densitats que t\u00e9 l\u2019oli, l\u2019aigua i els s\u00f2lids i utilitzant la for\u00e7a centr\u00edfuga generada en una maquin\u00e0ria especialitzada de <strong>darrera tecnologia<\/strong>, s\u2019aconsegueix extreure l\u2019oli verge extra, que ja pot ser tastat.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Molienda aceite oliva en Son Mesquidassa, Mallorca\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/a-5lqIU45w8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">A continuaci\u00f3 es duu a terme un proc\u00e9s de filtrat per tal d\u2019eliminar les restes microsc\u00f2piques que puguin quedar a l\u2019oli i que podrien perjudicar la seva qualitat. Seguidament, l\u2019oli s\u2019emmagatzema al nostre celler en <strong>dip\u00f2sits d\u2019acer inoxidable<\/strong> en atmosfera inert i a una temperatura constant que oscil\u00b7la entre els 18 \u00baC i 20 \u00baC per aconseguir la seva millor conservaci\u00f3, abans de continuar amb l\u2019envasament i la comercialitzaci\u00f3. La qualitat d\u2019un bon oli d\u2019oliva resideix principalment en el processament r\u00e0pid dels fruits. Per aix\u00f2, hem incorporat la tecnologia m\u00e9s avan\u00e7ada en tots els processos d\u2019elaboraci\u00f3 dels nostres olis per tal de conservar tots els seus matisos i la singularitat que atorga <strong>l\u2019illa de Mallorca.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La bodega de Son Mesquidassa, Mallorca\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/VFzy9UQVr_A?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Un mar de procesos Les nostres olives arriben al mol\u00ed en un temps r\u00e8cord gr\u00e0cies a un avan\u00e7at proc\u00e9s de recol\u00b7lecci\u00f3 mec\u00e0nic que ens permet collir fins a 7000 kg \/ h i evitar el contacte dels fruits amb el terra. D\u2019aquesta manera s\u2019evita la seva oxidaci\u00f3, el principal fenomen que perjudica la qualitat del [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":417,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-410","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/pages\/410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/comments?post=410"}],"version-history":[{"count":9,"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/pages\/410\/revisions"}],"predecessor-version":[{"id":15153,"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/pages\/410\/revisions\/15153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/media\/417"}],"wp:attachment":[{"href":"https:\/\/sonmesquidassa.com\/es\/wp-json\/wp\/v2\/media?parent=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}