The milking done by hand or machine is the ideal method


Made using a long stick with it and hitting the tree branches cimbreando


Consiste en sacudir las ramas del árbol haciendo caer las aceitunas

It consists of shaking the tree branches by dropping the olives


Once the paste by grinding it under stirring, in order to remove oil


Extraction is the phase in which the oil is separated in the mass out of the blender, the remaining components of the olive, water, bone, skin, etc..


•••CONTACT•••

Crta. de Guadajoz, km 5
44410 Carmona (Sevilla)
Tel + (34) 953 71 30 21
+(34) 680 21 19 12
Fax 953 71 31 09

e-mail:
info@aceiteshaciendasantaana.com

 



 
PREPARATION AND OBTAINING

The olives are harvested from groves in late fall or early winter and harvested in the moment that have their maximum level acidiosa in olive pulp. The harvest time directly affects the composition of the oils and sensory characteristics thereof. As ripening progresses, the aromas are off and the flavors are softened. If the collection is delayed with respect to the appropriate time, appears natural fall of the fruit. Once the fruit on the ground undergoes a series of changes that impair the quality of oils obtained essentially the acidity increases as time remaining on earth. Of the collection systems, which should be chosen that causes less damage to the olives, and that the breaks are caused by the penetration site fungi deteriorate the oil and the exit door of the fat in the wash. Not only have to worry about the fruits, but also must use the collection system that causes less damage to the tree.
Milking : made by hand or machine, is the ideal method, because the olive is not damaged.
The vareo : performed using a long stick and hitting her and cimbreando branches of the tree, is the most aggressive of all who use and causing breakage of branches and tender shoots, which would have been those who have been following the campaign olives.
The mechanic : or vibration, generally driven by a clamp or autonomous agricultural tractor, which act on the trunk or branch of the tree, knocks the olives. It is the most used today because it reduces the costs of collection and reduce the damage caused in the olive with vareo system.

Then the olives are cleaned and screened, removing debris such as leaves, stems, dirt or small stones. Then washed with cold water to remove other impurities such as dust, mud and possible residues of herbicides. Finally stored in small piles on the ground awaiting. Formerly in traditional mills, the warehouse where the olives were called "barn". The harvested olives are transported to a facility in which oil is extracted through presado olive. These dams or mills, are the specific name of mills (the etymology comes from the Arabic "to more sara", meaning remove, squeeze). The pressing process leaves release an oily liquid known since Roman times as amurca. For quality oil must be processed within 24 hours of collection.

Grinding : The grinding of the olives is the first process that undergoes the fruit. It is breaking, that `later release the oil can have inside their cells. Currently, most mills include hammer mills, normally with horizontal axis. They are introduced automated olives and is impacted by metal hammers rotating at high speed. The mill has a screen of a given diameter when the particles reach it, pass, if not, remain in the mill until they do.
Beaten : Once the paste by grinding it under stirring, in order to remove oil from the oil cells and that this will create larger droplets by aggregation. The mixers have blades or some other system that moves slowly but steadily the pasta in a semi-cylindrical containers. When in the subsequent procedure dams are used for oil extraction, the duration of the mixing is shorter and is limited between 10 and 20 minutes. The mixers have a shirt which hot water can be circulated which in turn heats the batter and facilitates extraction of the oil, the viscosity decreases and promotes the formation of the oil phase. The duration of the mixing must be sufficient to achieve the highest percentage of oil dissolved, but not too long, since there are losses of certain components. In the two-phase continuous systems, by not incorporating the churning water, increasing the time taken to achieve the desired consistency. If the excess is increased mixing time, cause a decrease of polyphenols, K225, and stability, increasing color intensity, and even appear to excessive abnormal smell oil contact time with the vegetation water.
Extraction : Extraction is the phase in which the oil is separated in the mass out of the blender, the remaining components of the olive, water, bone, skin, etc.. The continuous extraction by centrifuging is currently used industrially as being more efficient and economical. In it, the paste is centrifuged once beaten, always without adding chemicals or heat. Thanks to the different densities of the liquids extracted products are separated into levels, being in the outermost part of the centrifuge the heavier (water and pomace) and more towards the center the lighter (oil). The OMW is the vegetation water containing olives, plus some additional amount. Oil is separated by decantation or centrifugation, Marc is the solid, and is made ​​up of bones, skins and pulp of olives are harvested for fuel, high calorific being or organic fertilizers. The remaining pulp is still rich in oil and squeezed again up to three times. The first oil pressure is the most valued, and as will again squeezing is obtained oils of different qualities. For a quart of oil first extraction, it takes about 5 kilos of olives. Consumption during the first year, says its qualities are intact. These oils are known by the generic name of Virgin Olive Oil.