The production
The very first step of the production procedure is also the most significant one. Clean cloth should be used for the fruit harvest in order to protect the olives from damages and bruisings.The whole process begins by washing the olives with tap water so as to remove any foreing elements that come from the field (leaves, soil, branches).
The extraction
The olives are crashed to a fine paste which then gets malaxed.The paste is heated to around 28°C during this process in order to achieve cold extraction, meaning that all the organoleptic properties (taste and aroma) as well as the nutritional ones (vitamins, polyphenols, antioxidants) of the fresh olive juice are preserved.
Centrifugation and Separation process
The last stages of the procedure include the separation process, in order to separate the olive oil from the paste. The modern method of olive oil extraction uses an industrial decanter to seperate all the phases by centrifugation. This decander creates a high centrifugal force which allows the phases to be seperated according to their different densities:solids, vegetation water, oil. At the end, we get an absolute natural olive oil juice, which has been extracted only by mechanical means. An optimal extra virgin olive oil.
Preservation and standardization
The proper preservation of the olive oil is of great significance in order to preserve its physicochemical properties. We use stainless steel tanks to keep the olive oil up until the standardization process begins. A modern standardization unit meeting the latest european legislation and certified with ISO 22000-2005 ensures the quality of the extra virgin olive oil Barbalias.
The chemistry lab
In our own chemistry lab, we conduct frequent chemical testings, which enable us to check the quality properties of our olive oil during the whole time of its preservation and standardization, thus giving us full control over the finished product.