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MAKING OLIVE OIL
The olives are hand picked, cold pressed and bottled at source. This ensures that the final result is an entirely pure and natural product. Moreover, the combination of soil, climate and traditional production methods give it a unique taste.
Olive trees require very warm average temperatures and cannot tolerate extreme cold. The olive tree prospers in very dry climates and can tolerate droughts and high winds. It is not surprising the olive trees grow beautifully in the Mediterranean with its mild winters and long hot summers. The Mediterranean region is responsible for 98% of the Olive Oil harvest.
Olives are harvested from November to March, six to eight months after their spring blossom appears.
To obtain the best Olive Oil, the olives are picked just as they are about to change colour indicating that they are at peak flavour. The olives are beaten from the tree with poles and caught in large nets or sheets. The olives are then hand picked to avoid bruising and to ensure that only olives ready for pressing are picked.
Once collected the olives are rushed to the lidrivio or olive press for pressing. Olives not pressed immediately begin to oxidise and ferment.
The olives are crushed by mechanical stainless steel grindstones. The oil is separared from the paste by centrifugation. This method produces Olive Oil known as first cold pressed Olive Oil. No heat or chemicals are applied. Approximately five kilos of olives are required to produce one litre of oil. The cold press method enables Olive Oil to maintain its flavour, colour and nutritional value.
The freshly pressed oil is poured into barrels to await filtration
The Olive Oil is then bottled. During bottling the Olive Oil is pumped from the tanks into sterile containers. Currently we have 5 litre cans, 250ml, 500ml and 750ml bottles. Each bottle is sealed, labelled and individually numbered.
The oil is transported overland from Zakynthos to England.