TRADITIONAL OLIVE OIL PRODUCTION

The production of olive oil, the jewel of the Mediterranean, is an ancient art, passed down from generation to generation, carefully guarded and lovingly preserved. At Oliviers&Co, we pay tribute to the precise work of our producers, masters in the art of extracting the green gold through exclusively mechanical pressing.

To obtain an exceptional Grand Cru olive oil, the following conditions must be met:

• Exceptional terroir, famous for its olive oil production
• Orchards with sufficient irrigation and exposed to the Mediterranean sun
• Carefully maintained olive trees, treated with traditional methods
• Storage and packaging of oil in optimal conditions

Adherence to traditional methods is thus a key element of this journey towards excellence, ensuring that every drop of olive oil reflects the richness of our Mediterranean heritage.

OLIVE OIL PRODUCTION IS MODERNIZING

Although Oliviers&Co is based on traditional know-how in the production of premium olive oil, we also stand firmly in the modern era. We believe that the quality of our extra virgin olive oil must be ensured through strict controls in order to fully satisfy our valued customers.

Today, many mills are embarking on the path of modernizing and automating their production processes. However, we have chosen to preserve the integrity of our pressing method by remaining faithful to fully mechanical processes. This approach, which respects each stage of the traditional process, ensures that the olives are milled to the highest standards. Thanks to this, our high-quality oil retains all its aromatic, taste and nutritional properties, providing our customers with a unique taste experience, while at the same time preserving the tradition that makes olive oil an invaluable Mediterranean treasure.

INDIVIDUAL PHASES: FROM THE SET TO THE BOTTLES

Once the olives are harvested in the orchards, they are carefully spread out on wide nets, from where they are collected and transferred to crates to be subsequently transported to the bed of a truck.

On the day they arrive at the oil mill, which is usually located near the orchards, they patiently wait for their moment to go through the various stages of processing. It is important to emphasize that all the olives from the producers we work with at Oliviers&Co are pressed the same day they are harvested. This approach ensures maximum freshness of the oil and preserves its exceptional flavor characteristics.

The olives are transferred to a defoliation conveyor, where the twigs and leaves are separated from the fruit. The olives are then thoroughly washed and undergo a final sorting to remove any remaining impurities.

This is followed by a crushing process , in which the pulp and pit are carefully ground into an olive paste. This paste is then transferred to a mixing tank, where malaxation takes place – a key stage in the production of olive oil. Malaxation is essential because it allows for the optimal combination of the three main components: oil, water and solid residues resulting from crushing.

Special care is taken during this process to ensure that physical movement does not cause an undesirable increase in the temperature of the paste. Each variety of olive, and even their different blends, require a specific malaxation time at a temperature not exceeding 27°C. This procedure is a guarantee of quality and the certainty that the oil has been obtained exclusively through the cold pressing process.

The resulting paste then passes through a decanter , which is a key stage in the entire process in the pressing plant. Using centrifugal force, this stage allows for the effective separation of the three components of the olive paste:

• The solid residues, which are the heaviest, are pushed to the edge of the decanter and then removed.
• The oil, as the lightest component, is concentrated in the center and directed towards the filtration process.
• The water is located between these two components and is pumped out.

After this separation, the freshly extracted olive oil is ready for storage in tanks, from where it will then be available to all lovers of this rare Mediterranean treasure.

Every year, after the harvest, Oliviers & Co carefully selects batches of olive oil from its partner producers according to strict specifications. The selected tanks are then sent to our plant in Mane, Haute-Provence, where they are bottled or canned.