Our olive oil is a blend of five different varieties of olives called « Aglandau », « Bouteillan », « Picholine », « Salonenque » and « Cayon »
There is one exception though; “Picholine” olive oil which is made with only one variety of olive called the Picholine.
In order to keep the maximum aroma, the olives are picked and brought to the mill straight away to be pressed without any delay.
They go through a process called “trituration” in French. This is the act of pressing the olives in order to get the juice out of the fruit which results in the olive oil.
There are four distinct steps in the process of making olive oil:
- We first crush the olives in order to get a homogenous paste.
This paste contains the olive stones which have been crushed, the pulp of the fruit and the vegetal water from the olive.
- The next step is to blend the paste.
This paste has to be heated up in temperature (always below 27°C in order to keep the cold press designation). The olive stones help release the oil which is trapped in the paste thanks to their very sharp angles.
- The decanter or horizontal centrifuge separates these three elements : stones, pulp and oil
Because of the difference in density, the pulp, broken pits (stones) and water residue are removed. The oil being lighter is captured separately.
- The oil passes through the vertical extractor to eliminate any particles which may still be in suspension in order to obtain a very clear olive oil.
This green gold is then collected.