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ELAIOTECHNY

ELABORATION

In less than 4 hours from the harvest of the olives in the field, we make our extra virgin olive oils. A Mechanical fruit collection system is used, preventing the olives from hitting the ground.

The process of obtaining and making extra virgin olive oil consists of the following phases:

elaboracion aceite de rioja

RECEPTION, CLEANING AND STORAGE OF THE OLIVES

Once the olives arrive at the oil mill, a first visual inspection is made on the state of the fruit, verifying its quality.

Subsequently, it is processed in the reception and cleaning area where the olive is separated from possible impurities such as leaves and branches, by means of a cyclone that blows them, to pass to its subsequent storage in stainless steel hoppers and its immediate processing.

The olive is always stored without washing to preserve the quality and all its attributes as much as possible.

molienda aceite rioja

GRINDING

When the olives are going to be ground, they are given a rinse to remove the dust that they may have collected during transport from the field to the oil mill. The grinding and blending are carried out cold, with temperatures below 25ºC, and a very short blending time, thus preserving all the volatile components, which cause the fruity aromas and flavors that are transmitted from the fruit to the juice.

After the shake comes the horizontal centrifugation, which consists of the separation of the liquid part or vegetable water (vegetation water) and oil, from the solid part (bone, pulp, …) as a consequence of the different densities that the components of the olive.

As the final phase for the oil processing, it is cleaned in the vertical centrifuge, which, as in the horizontal, consists of the liquid (oil) – liquid (vegetable water) separation, as a consequence of their different densities.

It is at the end of this phase and through the tasting, when we classify the oil that will go to one or other storage tanks.

STORAGE AND CONSERVATION

Once classified in its corresponding tanks, the oil is left to settle in a natural way for about fifteen days, after which we will filter it to avoid any possible moisture and decanted impurities from having a negative effect on its evolution during the rest of the year.

After filtering, our oil is stored in stainless steel tanks under an inert nitrogen atmosphere, with no outside light or contact with air, and at a controlled temperature in the cellar between 18ºC – 20ºC, ready for direct packaging.

In this way we ensure that its chemical and organoleptic qualities remain unchanged throughout the year.

almacenamiento de aceite de rioja