AgroSevilla

OLIVE OIL

A perfect olive oil from a perfect olive

 

Olive oil is extracted from freshly-harvested olives at the end of the autumn, when the fruit contains the maximum quantity of oil. The quality of the oil obtained depends to a large extent on the variety of olive used, the time it is harvested, and the subsequent processing; for this reason, we supervise each stage of the harvesting and extraction processes to make sure the olives arrive in perfect condition and that the oil obtained is of the highest quality. The quality of the olive oil is determined by its sensory properties and its content in free fatty acids.

TYPES OF OLIVE OIL     ELABORATION OLIVE OIL

TYPES OF OLIVE OIL

Olive Oil is the result of a meticulous combination of refined Olive Oil and Extra Virgin Olive Oil, varying the proportion of the latter in keeping with the preferences of each country. For this reason, Agro Sevilla manufactures an Extra Light Olive Oil with a milder taste that makes it especially suitable for cooking in countries where there is a growing interest in the healthy properties of Olive Oil, without altering the traditional taste of the dishes in which it is used.

Olive Pomace Oil is oil obtained after extracting the Virgin Olive Oil. This oil is made by applying different physical and chemical processes when the olive pulp used for the first extraction has been subjected to successive pressing processes.

 

 

Olive oil is extracted from freshly-harvested olives at the end of the autumn, when the fruit contains the maximum quantity of oil. The quality of the oil obtained depends to a large extent on the variety of olive used, the time it is harvested, and the subsequent processing; for this reason, we supervise each stage of the harvesting and extraction processes to make sure the olives arrive in perfect condition and that the oil obtained is of the highest quality. The quality of the olive oil is determined by its sensory properties and its content in free fatty acids.

Extra Virgin Olive Oil is oil of the highest quality obtained from the best olives, using only mechanical methods; it is considered to be the natural juice of the olive and its acidity should not exceed 0.8º. If the analysis determines that the acidity grade of the oil is between 0.8º and 2º, then it is considered to be Virgin Olive Oil.

HOW IS OUR OLIVE OIL MADE?

Elaboration Olive Oil

Harvesting and transportation

Harvesting and transportation

Harvesting takes place between the months of November and January, when the olive reaches its optimum grade of ripeness for extracting the oil. At this time, the olives are harvested with great care by our olive-growers and taken from each cooperative society to our plant in La Roda de Andalucía.

Classification

Classification

The olives are washed, weighed, and taken to the mill where the oil extraction process is started immediately.

Pressing, Beating and Centrifugation Processes

Pressing, Beating and Centrifugation Processes

During the pressing process, the olives are crushed until a pulp is obtained which is then transferring to the beaters. The beaters stir the pulp using a paddle system to extract the olive oil. Once the pulp has been beaten, it is subjected to centrifugation to separate the oil from the remains of stones, skin, and possible impurities.

Analysis

Analysis

From this point on, the oil must pass a chemical test and a sensory analysis in order for its quality to be determined.

Labelling and Packing

Labelling and Packing

Once the oil has been labelled and packed into crates, it is ready to be shipped to any part of the world.