Olives and Oil quality
Variety selection (origin Andalusia)
- Planting of 80 - 100-year-old olive trees with a high trunk reserve
- Selected two-variety cultivation with Spanish Picual and Arbequina
- Foliage frost hardiness down to -12 degrees
- high bilateral pollination efficiency
- early ripening, which makes possible olive oil production realistic
- stem architecture that enables manual harvesting mainly without a ladder
The two varieties are gustatory complementary and can be cuvetted: Picual fresh, slightly bitter vs. fruity, sweetish Arbequina
Premium Olives
- Avoidance of oxidative processes with development of off-flavors
- Hand-picking without ground contact
- Small harvest boxes as protection against pressure pointsn
- Protection already in the field by inertization through argon gas blanketing and lid closure
- Fast transportation to the oil mill, immediate processing of the harvested product
- No washing or leaf removal required as no chemical applications, no contamination of the harvested crop
Premium oil
- by applying the already routinely implemented system of grape harvesting to the olive harvesting system without any testing phase or frictional losses
- Exceeding the requirements (herbicide-, fungicide-, pesticide-free) of the new premium-class olive oils (“Super-Olio”), whose production is currently catching up with the quality developments in viticulture of the past 20 years
Olive oil production plant:
Oliomio-Gold extractor of the latest generation, which enables the variable control of various regulation parameters and thus allows the extraction of a high-quality extra virgin olive oil (EVOO)
Regulation of the rotation speed:
- Olive feed via screw conveyor
- Knife crusher (replaces outdated hammer crushers)
- Mash transportation by screw conveyor
Regulation of the temperature:
- Horizontal continuous malaxer
- 2-phase centrifuge
In combination with the first-class grapes and immediate further processing, this results in a cold extraction of organoleptically high extra-virgin quality.