Product has been added to your cart.
enEnglish
esEspañol

ELABORATION

The process of obtaining the oil, known as milling , consists of several phases that begin with the harvesting of the olives and end in the final packaging of the product.

The quality of the oil obtained is the most important , and it is what the final consumer perceives. The production process has to focus on the quality of the final product. At Aceite de Oliva Cortijo El Canal, we carefully control the production processes from harvesting to packaging, so we can apply quality control to obtain the best Extra Virgin Olive Oil.

To obtain a quality Extra Virgin Olive Oil, it is necessary to use exclusively healthy olives., that they are at their optimum point of maturation, recently harvested, and to be very demanding with the state of the materials that are going to be in contact, with the comprehensive cleaning of the facilities and applying the appropriate working conditions in each of the processes involved in the production. There are no quality oils without quality olives.

1

COLLECTION AND TRANSPORTATION

During the months of November, December and January we start the harvesting campaign from the olive groves to pick the olives that shortly after will become our precious oil. The shaking has been and is the traditional system of harvesting our olive groves, which consists of shaking the branches so that the olives fall. In recent years, the harvest has been mechanized in part, with the introduction of machines such as the vibrator, which facilitates the work of the olive grower.

The harvested olives are transported to our oil mill for grinding. Transportation methods must keep the integrity of the fruit intact.

1

COLLECTION AND TRANSPORTATION

During the months of November, December and January we start the harvesting campaign from the olive groves to pick the olives that shortly after will become our precious oil. The shaking has been and is the traditional system of harvesting our olive groves, which consists of shaking the branches so that the olives fall. In recent years, the harvest has been mechanized in part, with the introduction of machines such as the vibrator, which facilitates the work of the olive grower.

The harvested olives are transported to our oil mill for grinding. Transportation methods must keep the integrity of the fruit intact.

2

RECEPTION, CLEANING AND WEIGHING

The transport of the olives from the ground and from the tree is done separately, in clean means of transport; and it is received in the oil mill in differentiated hoppers.

To obtain a quality oil, the olive is processed within 12 hours of its collection .

The first step we take is to classify the received fruit. This management is usually done according to the harvest plot, the degree of maturation, the health status. Then they undergo a process of cleaning, washing, weighing.

3

GROUND

Grinding allows breaking the structure of the olive, without pitting it, to release the liquid part. However, the shake consists of separating the paste from the other elements to gradually extract the oil.

The result of these two processes forms the olive paste that will originate the future oil.

3

GROUND

Grinding allows breaking the structure of the olive, without pitting it, to release the liquid part. However, the shake consists of separating the paste from the other elements to gradually extract the oil.

The result of these two processes forms the olive paste that will originate the future oil.

4

SMOOTHIE

In our oil mill we use a cold system, with 3-body horizontal mixers, built in stainless steel, with a paddle system, and a heating system, using hot water, which circulates through a jacket that surrounds each body of the mixer.

The duration of the shake time is between 90 and 120 minutes.

To obtain quality oils, the temperature of the batter must not exceed 25-26 ºC.

5

SEPARATION OF SOLID AND LIQUID

Once the paste is obtained, the liquid part must be separated from the solid part. This process is carried out in the so-called “decanter”. By means of an injection pump, the mass passes to a new machine, the decanter. Here, in a two-phase separation, we manage to divide the alperujo (a mixture between pomace and alpechín) and the olive oil (with some vegetation water).

This material, called “alperujo” (skin, olive stone and vegetation water) leaves the oil mill and is collected by trucks.

5

SEPARATION OF SOLID AND LIQUID

Once the paste is obtained, the liquid part must be separated from the solid part. This process is carried out in the so-called “decanter”. By means of an injection pump, the mass passes to a new machine, the decanter. Here, in a two-phase separation, we manage to divide the alperujo (a mixture between pomace and alpechín) and the olive oil (with some vegetation water).

This material, called “alperujo” (skin, olive stone and vegetation water) leaves the oil mill and is collected by trucks.

6

DECANTING

Although the liquid matter is outlined, it still contains a small amount of vegetation water that, obviously, must be eliminated. This new separation can be done by decantation, centrifugation or through a mixed system that combines both procedures.

It is the so-called liquid phase, where in a third machine, by means of only physical procedures, the olive oil and the remaining vegetation water are separated.

7

CLASSIFICATION

The oils are classified and stored differently depending on their quality and origin (tree or soil).

The oil obtained is stored in tanks in the cellar of our mill. The material of these tanks is stainless steel. The ideal temperature is between 18ºC – 20ºC, to allow the oils to mature without favoring oxidation.

7

CLASSIFICATION

The oils are classified and stored differently depending on their quality and origin (tree or soil).

The oil obtained is stored in tanks in the cellar of our mill. The material of these tanks is stainless steel. The ideal temperature is between 18ºC – 20ºC, to allow the oils to mature without favoring oxidation.

8

PACKING

Our Extra Virgin Olive Oil is an unfiltered oil, that is to say, it is unfiltered, so solid deposits may appear at the bottom of the bottle.

We pack the oil manually, and always on request, to keep it in the tanks for as long as possible and to keep all its healthy properties and organoleptic qualities intact.

Abrir chat
¡Hola!

¿En qué podemos ayudarte?