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Characteristics

Those skilled in virgin olive oil ensures that in the region of La Serena, is a spot of olive producers of one of the best oils in the world.

The olives are the varieties of PICUAL and CORNEZUELO. The oils are produced in mills (almazaras) located in the same area of production.

Virgin oils are yellow-green, fruity, aromatic, almond-shaped, slightly spicy and very stable.

Another factor, which also causes good quality, is the double distinction that is made, at the time of collection, between the olives that fall to the ground and those found in the tree, these being the last used to prepare virgin olive oil. The time between collection and the subsequent crushing of the olives, is another factor to consider when developing a good product. It is crucial that the fruit is freshly picked and at their optimum ripeness.

Most olive trees were grafted on wild olive trees, a species abundant in the area of the Comarca de la Serena for many years. This fact, together with being olive groves located between mountains, means that there is a microclimate characteristic, which positively affects the quality of the final product.

Finally note that the olive harvest is done manually, directly from the tree, though, lately increasingly used more mechanized harvesting with dildos.

CHARACTERISTICS OF VIRGIN OLIVE OIL FROM LA SERENA.

• Acidity: 0.5 ° up

• Peroxide: Under 19

• K270: Less than 0.20

• Humidity: Less than 0.1%

• Impurities: Less than 0.1%

• Taste: fruity, aromatic, nutty with hints of bitter and spicy.

• Color: yellow-green

Our oil is produced, processed and packaged primarily in the region of La Serena, but extends to other regions of Extremadura, as the South Siberia and the Countryside for its proximity to enjoy the same features.

The mill's production process is the extraction of virgin olive oil using a continuous operation called “green” in two phases. With the operation of this line there are no dregs, avoiding the environmental impact produced by the landfill and improved environmental conditions in the environment. The alperujos produced will be reviewed with the new continuous line having two phases at the mill and dried in existing drier at the mill to be moved to the extraction zone.

The production process of olive oil pressing industry develops in the following steps:

Collection-reception-reception hopper buried-cleaning conveyor to conveyor belts, machine-to-mill-hoppers lung separation of phases in the decanter operating a two-phase removal of impurities and purification of the resulting phases of oil-storage deposit-virgin olive Filtering-packaging and marketing.

Mill

The fruit washed and collected in the hopper passes the mills continuous system called "green". In these mills specially designed to perform the milling of this type of fruit, a piston pump transports the ground paste.

Body of mixers

The olive paste obtained is a battery of mixers longitudinally with circular blade system mounted on a horizontal axis rotating at slow speed and in addition to the batter or dough kneading, the mixer comprising two bodies, it has with a double labyrinth chamber or hot water circulation that serves to heat the mass to the temperature necessary for a good extraction and oil quality.

Horizontal centrifugal decanter (two phases)

Oil extraction is performed by physical means taking advantage of the centrifugal force, and separating into two phases. The components or products obtained in the process are two: oil and molasses made by Marc and called alperujo OMW.

The obtained liquid phases are passed through sieves vibrofilters retaining the solid particles that could lead to suspension, then posing as a centrifuge rotor vertical plates where cleaning is done finalize the oil.

Harvest time:

Depending on the crop year but generally harvest usually begins in December and end in February.