Dehesa Andaluza Aceite de Oliva Virgen Extra ECOLÓGICO
DEHESA ANDALUZA · Aceite de Oliva Virgen Extra ECOLÓGICO
DEHESA ANDALUZA · Aceite de Oliva Virgen Extra ECOLÓGICO
 
Reception of the Olives

In this process the olives are separated: the ones that have fallen to the ground and those collected from the tree. They are processed along different lines as the former may be a bit damaged, broken, or have traces of soil and therefore give a lower quality oil; the olives that are picked from the tree remain healthy and clean, so its oil is of excellent quality.


Cleaning and weighing

Cleaning up the olives is done in two phases:

  1. Cleaning with fans to remove the leaves, stems, dust, etc.

  2. Cleaning with water in a spinning machine called washing to remove the
    remaining impurities.


Milling

La molienda consiste en triturar y romper la aceituna entera con objeto de facilitar la salida y separación del aceite que contiene.

Hoy en día se emplean los molinos ó trituradores metálicos que pueden ser de martillos, de discos dentados o de cilindros estriados


Pressing


Pressing: consists of grinding the olives to a paste composed of a solid part (consisting of plant tissues) and liquid part, of oil and water. The mass or olive paste obtained from the mill is then rinsed to facilitate the extraction of the oil.


Oil Separation


To separate the olive oil (oil phase) of the other components of the olive, vegetable water (aqueous phase) and orujo (solid phase), the following methods are used:

Pressure or classical method or system of presses:

Those who employ this method pour the mass of olives onto a large hard coconut fiber and polyester braided mats, called capachos, where the olives paste is placed. Mats stacked atop one another by introducing flat discs at heights to balance the stack and improve pressure. They are put under a press.

By centrifugation or continuous system:

This system consists of introducing the mass of olives in a horizontal cylinder that rotates at a high speed. In the absence of air, and along the path of the cylinder, the separation is achieved by difference in density, between the residue (orujo), water and oil.

Both systems have replaced the traditional system of presses because it is faster, cleaner and requires less labor, although more specialized.


Conservation

Once the olive oil is obtained, conservation in optimal conditions is critical so it can reach the consumer with all its qualities.

The existing warehouses have nothing to envy those of the wine.

They meet all the requirements to maintain this precious product: proper temperature, isolation, low light, closed tanks with pipes and stainless steel fittings.

Stainless steel tanks are used since they are easy to clean and are easily bled (the process of removing debris or fines that are deposited on the bottom of the tank).

These tanks have a tilted bottom or are tapered to facilitate removal of fines or sludge through a tap.

The elimination of these residues prevent oil from being contaminated with flavors and odors.


 
DISTRIBUTED BY: DEHESA EMIRA
Plaza Reina Sofía, sn, bajo
18220 Albolote (Granada) SPAIN