WHAT HAPPENS DURING OLIVE OIL PRODUCTION
In order to be able to produce high-quality olive oil, it requires on the one hand a harmonious and balanced care of the olive groves, on the other hand a careful harvest as well as a special processing in a modern oil mill.
THE PRODUCTION OF OLIVE OIL – FROM TILLAGE TO OLIVE HARVESTING
The post-harvest is followed by the pre-harvest. Already in the winter months the olive trees of the Finca La Morera S.A. are prepared for the harvest in summer. As soon as the trees “sleep”, the groves are prepared for the olive harvest by carrying out the obligatory pruning. Dead branches are removed and the tree is pruned so that all later olive fruits benefit from the same incidence of light. This is particularly important to ensure that all the olives ripen to a similar degree later, as a tree is usually harvested completely.
The soil is worked between January and March. This loosens up the soil and makes it easier to absorb water and nutrients. Between the individual work steps of the olive oil production our sheep come again and again “to the employment”. They keep the vegetation in the olive grove short and eat the greedy shoots on the olive trees, which develop quickly in spring and summer. These infertile side shoots take the growth strength from the fertile shoots and should therefore be removed as completely as possible.
The method of harvest and the time of harvest have a decisive influence on the quality of the olive oil. This is why we use ” shaking ” when harvesting olives and choose one of the most gentle harvest methods. In the production of olive oil, the olives are gently “shaken” from the tree without coming into contact with sand and soil. Thus the olives remain healthy and undamaged and can later be processed into the finest olive oil. After sunset, the day’s harvest is transported to our modern partner oil mill and processed into oil by cold extraction at night.
HOW IS OLIVE OIL PRODUCED? – THE PROCESSING OF THE OLIVES
The cold extraction of the new generation of oil mills has little in common with traditional cold pressing. The appearance and aesthetics of the modern manufacturing process are more like those of a laboratory or an operating room. Oxidation and fermentation, terms used in the traditional pressing of olive oil, are the natural enemies of the modern oil extraction process. These two factors must be kept as low as possible. Therefore, an almost clinical cleanliness is the top priority in a modern oil mill. The Finca La Morera S.A. attaches great importance to a progressive and first-class production of olive oil. In the cold extraction process, the olive pulp is separated from the amniotic fluid by centrifugation and thus “extracted” from the juice.
THE LAST STEP IN OLIVE OIL PRODUCTION: QUALITY DETERMINATION
The oil obtained overnight is stored in stainless steel tanks after cold extraction. Samples taken are sent to specialised chemical laboratories. Here, the quality of the oil is decided on the basis of parameters defined by the legislator: Extra virgin, virgin or lampante oil. Since lampante oil is produced from spoiled olives, it is not intended for consumption and is sorted out.
The virgin oils then have to pass another test: The sensory analysis, in which the samples from trained degusters are “blindly” tested for taste, i.e. without knowing the origin or labelling of the oil. Our pure organic olive oil does not only impress with highest quality, but also with excellent taste. Only a product that also passes this test without any objections can truly call itself extra virgin olive oil.
The bottling of our olive oil takes place on call. In the meantime, the oil bottled in stainless steel tanks is stored under optimal temperature conditions. Our award-winning olive oil is only filled into our aesthetically and optically appealing bottles when it is ordered. This guarantees optimal freshness.
Shortly afterwards, our GOLD OF EXTREMADURA reaches its demanding customers.