Olive oil

Botanical
The olive tree belongs to the Oleaceae family. Its genus is Olea, and the most important species is Olea europaea. It tolerates drought and thrives in countries with a Mediterranean climate. Olive trees are cultivated using organic farming methods, meaning no chemical fertilizers are used, green manure is employed, and natural pest control is employed.


Manufacturing
ECOCert

On average, 5 kg of olives are needed to make 1 liter of oil. * Storage for the shortest possible period (a few hours to 2 or 3 days) * Washing of the sorted olives with water * Crushing: the whole olives are crushed to break down the cell walls of the fruit (pulp, pit, and kernel) and thus release the oil * Kneading is essential to facilitate oil extraction and improve yield * Separation of oil, vegetation water, and solids in a decanter centrifuge. This pure, untreated fruit juice, produced at low temperature, is completely natural. The designation "extra virgin olive oil" is given to oil whose acidity is necessarily less than or equal to 0.8% (European legislation).