PROCESSING STAGE
Deleafing and washing
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The quality of the oil depends on the quality of the olives and on the quality of the process
Intact olives ready for pressing
Residues and impurities to the detriment of the final product
Water and energy saving /optimal transit time of olives in washing
Cleaning and impurities removal
Deleafing and olive washing are two crucial steps in producing a high-quality olive oil. These operations remove impurities and extraneous materials that could compromise the organoleptic characteristics and storability of the oil.
Deleafing allows the first cleaning of the olives, eliminating leaves, twigs, soil and material that must be excluded from subsequent processing so as not to alter the characteristics of the oil or compromise its quality.
A lot of leaves affects oil yield and quality and too aggressive deleafing could remove even small olives or risk injuring them.
The care of the raw material is the first step to transforming it into a high quality oil
After deleafing, the olives are washed to remove soil, dust and extraneous residues. The washing step should be carried out with clean water to avoid introducing microorganisms that could alter the quality of the oil. An excess of water on the olives can negatively affect the pressing stage, so an effective drainage system is useful.
Proper deleafing and care in washing guarantee:
Cleaner oil free of sensory defects.
Less impurities that could accelerate oxidative processes.
Better oil storage over time.
Correct practices in these phases are essential to obtain a high quality extra virgin olive oil, with authentic aromas and flavours.
Find out the components and the processing stages
From the preparation of the olives that arrive at your mill to the extra virgin oil produced, up to the management of waste: every step counts. Explore the four main stages and find out which components can make the difference in your production process.
