AgroSevilla

MANUFACTURING PROCESSES

The secret to achieve a product of excellent quality:

 

Only the best olives, over 30 years of experience and the latest technology

Green Olives     Black Olives

GREEN OLIVES

GREEN OLIVES

Our green olives

Special care is taken in harvesting the green olives, to ensure the fruit is not damaged (the tiny marks made to the olives during the harvesting process are called “bruising”). Then, our olives are “cured” by means of a process that eliminates the characteristic bitter taste of the raw olive and stored in brine. Green olives are ideal as an aperitif or to add a tasty, healthy touch to any recipe.

Processing green olives

Harvesting and transportation

Harvesting and transportation

Harvesting takes place between September and November. The olives are picked with great care by our olive-growers and taken from each cooperative society to our plant.

Classification

Classification

The olives are washed, weighed, and stored in tanks, size-graded (counting the approximate number of olives in one kilogram) and all those which fail to comply with our exhaustive quality controls are discarded.

Cooking

Cooking

The “raw” olives undergo a cooking process to eliminate the bitterness; then they are stored in tanks where a natural controlled fermentation process takes place that lasts for between three and five months. 

Preparation of the olives

Preparation of the olives

This is carried out depending on the final presentation of the olives: whole, pitted, stuffed, or sliced.

Pasteurisation

Pasteurisation

To guarantee that the olives retain all of their nutritional properties, appearance, and taste, the packaged product is subjected to a pasteurisation process. 

Labelling and packing

Labelling and packing

Each container is labelled and then packed into crates; once this has been done, our olives are ready to be shipped to any country in the world.

BLACK OLIVES

Our black olives

The olives are green when harvested directly from the tree, but following an oxidation process, which accelerates the natural ripening of the fruit, the olive skin turns black and the flesh becomes brown. Its mild taste can be combined to perfection with all manner of ingredients, and this makes them especially suitable for preparing pizzas, rolls, pasta, etc.

BLACK OLIVES

Processing black olives

Harvesting and transportation

Harvesting and transportation

The olives are harvested from the trees in the autumn; they are then carefully transported to our plant, ensuring they arrive in perfect condition.

Classification of the olives

Classification of the olives

Classification of the olives, depending on the different preparations and final presentation of each product; whole, pitted or sliced.

Storage and Oxidation Process

Storage and Oxidation Process

The olives are subjected to an oxidation process that accelerates the natural ripening of the fruit until it reaches the optimum grade for consumption.

Classification

Classification

The olives are washed and stored in tanks, size-graded (counting the approximate number of olives in one kilogram) and all those which fail to comply with our exhaustive quality controls are discarded.

Sterilisation

Sterilisation

To ensure that the olives retain all of their nutritional properties, appearance, and taste, the packaged product is subjected to a sterilisation process. 

Labelling and packing

Labelling and packing

Each container is labelled and then packed into crates; once this has been done, our olives are ready to be shipped to any country in the world.