The hand picked olives brought to the factory are first split into parties depending on the quality, freshness and type to be weighed. The picking technique and the time passed before the pressing are also directly effective on the quality of the olive oil.
Now, it is a well known fact that the olives should be picked when they are still on the tree, stored in cases not higher than 25-30cm. and pressed as soon as possible.
Once the olives are ready, they are poured into the stainless steel container to be carried into the first part of the system. Here, the leaves and other light substances are sent out with the help of a strong blower.
Then they fall into the washing pool to be washed and leave the sand, mud and the stones. As the olives carried forward, they go out of the pool and drained and rewashed with sprinklers.
The clean, washed olives are then crushed into a dough-like state. This "olive paste" is stired slowly for a period of time, depending on the olive type and condition.
Once it is ready, the liquid (olive oil and water) and semi-solid (pomace-olive paste) phases are seperated. As a final step, the excess water and unwanted olive particules are taken out of the olive oil.
The whole process after washing, happens within a closed system and in contact to stainless steel (Cr-Ni) surfaces only.
There is no additive except for drinkable water, which is also taken out by sensitive seperation.
As you can see, it is only pressing and seperation. This is the main reason it is "NATURAL"
