Olives and Oil quality

Harvest time

Early in the veraison period, when the colour begins to change from green to purple, typically in early November
This results in fresher, denser, more aromatic oils
Both varieties, which develop at roughly the same time, are harvested and extracted together, resulting in a dense cuvée with the fruity notes of Arbequina and the slight pungency and bitterness of Picual olives.

The quality criteria currently emphasised as innovative in olive harvesting and processing, such as the health of the harvested crop and processing speed, have long been established in the wine harvesting and processing system, meaning that these criteria could be implemented directly and without loss in the olive oil production processes.

Premium harvest

Prevention of oxidative processes that cause off-flavours
Hand-picked without touching the ground
Small harvest crates to protect against pressure marks
Protection already in the field through inertisation with argon gas and lid closure
Fast transport to the oil mill, immediate processing of the harvest
No washing or leaf removal necessary, as no chemical applications, no contamination of the harvest; the olives have no contact with the ground and, as no pesticides are used, do not need to be washed

The fruits are collected in small 10 kg boxes and transported as quickly as possible to the extractor, which is installed less than 10 minutes away in the wine cellar. This ensures that the oil is extremely fresh. Typical off-flavours, which are almost always due to storage errors, cannot develop.

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
Yield approx. 10% of dry matter

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- Knife crusher (replaces outdated hammer crushers)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.

Olive groves Minimally invasive cultivation