The mill
Leaf removal and washing
Once arrived at the reception area, the olives are stripped of their leaves and washed to get rid of any dust and impurities from the countryside.
The leaf removal and washing equipment is made of stainless steel and food grade rubber.
Milling
The clean fruit is ground in an innovative mill which grinds gently, without raising the temperature through friction and without causing emulsion or excessive oxidation.
This system of milling was developed within the framework of an R & D project, headed by our team (PROYECTO EUREKA E!2451 EUROAGRI EXTRAVIRGIN). It is made up of a first mill with two grooved granite stone rollers, which turn in opposite directions within a stainless steel chassis. There is then a second mill made up of stainless steel discs which obtain the desired granulometry.
Beating
The paste derived from the grinding is slowly beaten for thirty to forty minutes, so that the tiny drops of oil begin to appear from their cells and join other tiny drops.
In this process the temperature does not exceed 27ºC, thereby maintaining all the aromas.
The beating machine was also developed through an R & D project headed by our company (PROYECTO EUREKA E!3566 EUROAGRI OLEA). It enables the warming of the paste to be optimized, the mechanics of the beating machine and different degrees of inertiation.
Separation
Once beaten, it enters a horizontal centrifuge which separates, on the one hand, the pip, pulp and vegetation water, and on the other, the oil.
The process is finalized with the cleaning in a vertical centrifuge.
This is how we obtain a green oil of intense aroma, which fills the whole mill with nuances of fruit and floral aromas.
In two hours, we have rescued, at just the right time, the oil from the olive that was hanging on the tr
A FRESH FRUIT JUICE AT ITS VERY BEST
Storage cellar
The oil is stored at 20ºC temperature in cone-shaped stainless steel tanks, and is made inert with nitrogen.
From time to time, the tanks are bled to eliminate the remainder of water which has accumulated at the bottom, keeping the oil clean without having to rack or filter it.
The tanks are soaked with nitrogen to avoid any oxidation, and the oil is maintained in perfect condition until it is bottled, each time an order arrives.
Bottling
DAURO and AUBOCASSA are bottled without any additives, exactly as they were inside the olives, in dark glass bottles to protect them from the sun’s rays and from oxidising. They are then released on to the market, their subtle Mediterranean aromas ready to be sprinkled in every corner of the world.
Yield
Harvest when the olive is green, press 1 hour after the harvest, do not exceed 27ºC temperature. All these steps go hand in hand with a low yield. At DAURO and AUBOCASSA, a yield of 12% is good, and 15% is excellent.
We use 8kg of olives to make one litre of oil, whilst in a normal situation 4.5kg would be enough.
All this apparent wastefulness enhances the quality, the fruit and the freshness.
