Elaboration

 

A product born from the union of traditional methods and 21st century technology.

 

Oil is a product which has been manufactured and marketed for more than 3,000 years. Nowadays it is more forefront than ever. Today's society demands the highest quality of the products they consume, timely information on the origin, its process, and rewards creativity in flavors and packaging that meet their needs.

 

At La Bética, cooperative with high solidary human values, Picual variety olive harvest starts in the first days of November, when the olives are mature enough to produce the best oil. This process is carried out carefully in order to avoid damaging the product, separating those obtained from the trees from the ones obtained from the ground. A few days later starts Royal variety olive harvest.

 

The traditional harvest process in our region consist in vareo, which involves hitting the branches with long sticks so that olives fall and are caught by large sailcloth which were previously placed around the trees. Over time this method has been replaced by new harvest processes, including vibration, which make the process faster.

 

Reception and cleaning of the olive. Olives are transported to the mill in conditions so that the product is not damaged. Once inside the mill the separation of higher quality olives is carried out (collected directly from the tree) from those that can give lower quality oils (collected from the ground), a fundamental task to guarantee maximum quality in the final product.

 

The aim of cleaning the olive is to eliminate any impurities, such as leaves, stems, dust, stones or soil.

The milling. Process in which the olives are grinded in order to break the tissues where the oil is found, making it easier to sort and separate. The olives are broken and divided into a mass composed of pulp, bone, skin, and a small amount of free oil.

 

The mixing. The mass obtained after grinding is whipped to facilitate subsequent disposal of oil, separating the three phases which it is composed of according to their densities. Thus, an oil phase wherein the oil, an aqueous phase (vegetable water) containing olive water, and a solid phase (residue) composed of broken bones, skin and concentrated pulp is obtained. This shake is performed also at a temperature of 22 ºC to maintain the quality of the product, avoiding the loss of aromatics and acceleration of the oxidation process.

 

Sedimentation / Centrifugation. Through this process the crushed olives are forced to spin at high speeds inside a horizontal cylinder called decanter, in which it is possible to separate the marc, water and oil, due to their difference in densities.

 

Storage. The oil obtained is stored and maintained in stainless steel tanks where ideal conditions are maintained to safeguard its innate qualities.

 

Packaging. Packaging is done under demand in order to preserve the product..