1. CHOICE OF THE MACHINE
In autumn 2006, the olive grove started production for the first time significantly.
A continuous chain process of extraction has been set up in premises which were wine storehouses earlier, with place for a square press, and the glazed tiles of tanks still remaining.
This device is in 2 phases, with separation of the oily phase on one portion, and the solid and aqueous phase on other portion by elimination of the olive cakes and black liquours, which will be spread in the orchard as fertiliser
The advantage of this type of machine compared to the charm of the mills of antan is double; in addition to working under better conditions of cleanliness and thus of hygiene, the product during transformation is protected from air and light, and thus from the oxydative phenomena which could deteriorate its quality.
Our transformation capacity is modest, about 400kg/hour, matching our production.
2. EXTRACTION
The extraction is done in several steps.
-During collection, the olives are conditioned in openwork boxes.
-At the mill, after removing the leaves, the olives are reduced, after passing in a hammer mill, to a purée, one could say “tapenade” aspect.
-The paste obtained is then subject to a long and slow kneading at controlled temperature not exceeding 25°, until pools of oil are formed on the surface of the mass; separation can then be possible.
This stage of kneading is of primary importance at the organoleptic level, it is indeed during this stage that oil is loaded with the fruit flavours contained in the hydrous part.
-Then separation takes place in the decanter, large horizontal centrifuge, which leaves only 2% of residues, before final centrifugation (with 7500 turns/mn) to perfect the product.
Intentionally, we do not subject our oil to any filtration, the few residual particles of deposit which one can find there will not deteriorate its quality, and will preserve the flavours.
A simple clarification by decantation precedes the assembly phase of the various “juices”, according to the characteristics of the product which one wishes to obtain.
The bottling up is done, of course, on the spot.
3. RULES Of LABELLING
Virgin olive oil can be selected during purchase by reading the labelling contents.
The mention of olive oil “of premier cold pressing” which was habitually searched for on conditionings of quality oil is no longer in force; from now on it is replaced by “obtained directly from olives and only by mechanical processes by cold extraction”, which facilitates inclusion of the recent mechanical processes as well as most traditional ones (millstone type).
The label indicates obligatorily the name of the product manager, the capacity of conditioning, and the best-before date of optimal use.
The geographical origin is mentioned only if it refers to an Appellation of Controlled Origin (AOC) for France, or Protected Origin for the other producer countries of the European Union.
With the AOC and the AOP only the Olive oil of France logo is a guarantee of origin.
Indeed, these labels of recognition are allotted only to oils resulting from olives collected and crushed in a given geographical sector.
Produced in small quantities, prepared carefully, the Olive Oils of France are recognized for their great quality. Each variety, each region, and the know-how of the mill, confer on the mill olive oil its perfumes, its flavours, its colour, and its own identity
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