Ékolo - Museo del aceite (Arroniz - Navarra)

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home > Olive presses and olive oil mills: Present-day

Olive presses and olive oil mills: Present-day

Obteniendo el aceite despues del prensado

It is recommended for the olive to be ground the same day as it is picked, because, as it is a fruit with plant water, it may ferment and the oil may oxidise.

When the olives reach the press, they are cleaned, washed and sorted into qualities and varieties. Then, the fruit is taken by automated transport to the second treatment phase.

The milling (grinding) is the continuation of the process, with special machines that break down the plant tissues, forming a homogeneous paste that releases the oil.

This paste is submitted to cold pressure for one hour to separate the oil from the plant water, the best oil obtained. The resulting mass continues a process via vertical centrifuges (3,000 revolutions per minute) which continue extracting the oil, without causing any alteration of its qualities. The mixture comes out in differentiated layers due to the density: on the one hand the paste and on the other the water, which is sometimes used to prepare olive-pomace oil.

To preserve the exceptional qualities of the oil unchanged, it must be stored in stainless steel or vitrified tanks, to protect it from the sunlight. The ideal preservation temperature is 20ºC. Following the storage phase, it is packed in specific and varied containers, depending on the capacities and desires of each olive press, to channel the product for sale and domestic consumption.



Ékolo · (Camino de San Andrés) · Paraje de Bigortiga · 31243 - Arroniz (Navarra)