Milling Tananei olives

After having painstakingly produced and harvested our olives it is important to promptly transform them into oil at the mill! And given that the oil mill's activity can affect up to 50% on the quality of the oil, it is essential that the latest technology available on the market is used during the transformation process and that it operates in accordance with the good manufacturing practices envisaged. The whole process takes about an hour and begins with a first machine that separates the olives from the leaves and small branches that may have fallen into the nets during harvest. After this step the olives are washed to remove any impurities before being shredded in the crusher: it is a device that plays a first important role in the development of aromas and flavors of our oil that are generated precisely with the breakdown of the olives at the molecular level. The crusher then produces an olive paste that reaches a container called a kneader, where the paste is slowly mixed in order to facilitate the aggregation of the oil particles inside the paste. This is the most responsible phase of the sensory profile that our oil will have, and it is therefore important that it is performed a) in a controlled atmosphere (with the right amount of oxygen in contact with the pasta) b) at a temperature below 28 degrees centigrade as required by law (preferably 24'-26') c) for a time not exceeding 30 minutes. Subsequently, the pasta leaves the kneader and reaches the decanter which is the device that takes care of extracting the oil from the olive paste: through a very fast rotation of the pasta inside this device, the centrifugal force is exploited to obtain separation of the solid part from the liquid part. The oil obtained, however, is a raw oil that needs to be filtered by another suitable device. There are still few olive growers who today filter their oil (also because it is an additional cost), we at Tananei produce only filtered EVO Oil as, unless it is consumed within 2-3 months, it is scientifically proven that a raw oil keeps worse than a filtered one.