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The secret to each and every 9 Oliveres' bottle lies in its production. The more comprehensive this process is, the better the product will be. 9 Oliveres uses all the latest technologies, and all of our olive oils are made according to the latest industry standards.
All of of the olive oil production is done by using cold press techniques. In practice, that means that the oil juice is extracted by using a pure hydraulic press at a controlled low temperture. This is a pure craftsman’s work, and it requires a lot of effort. But luckily, as 9 Oliveres relies on proven concepts from old traditions, as well as modern and sophisticated techniques, every single olive oil is produced quickly and efficiently.
One of the crucial steps here is the temperature monitoring process. This is a long process, but it usually lasts less than 15 hours in total. In order to extract high-quality oils from the given olives, this step needs to be done properly.
After the production is done, workers put the oil in stainless steel deposits. The deposits have very mild temperatures and no light at all. The bottles also have black glass that protects the oil from light and UV rays in general. The glass can absorb up to 98% of harmful sunlight, so you can be sure that no taste will be spoiled once the product hits the shelves. The bottles also have aluminum rays that provide significant anti-dropping and anti-refilling effects. At the same time, you will easily notice gold stamping on Premium bottles, and that adds some really nice visuals too.
The key steps in extracting olive oil are always the same regardless of the equipment itself. Nonetheless, you can see the basic techniques in the lines below:
The first step in the extraction process includes cleaning the olives and removing the twigs, leaves, stems, and other debris. After that, the olives are washed with water to remove any remaining dirt. At the same time, the industry uses a blower to produce heavy airflow that can remove light particles. Once the olives are 100% clean, the production can move forward.
The next step is to crush these olives into a paste. This process includes the tearing of flesh cells in order to facilitate the release of the oil from the vacuoles. The whole process is usually done by using metal tooth grinders, stone mills, and various different hammermills.
In this step, a company needs to mix the paste for up to 45 minutes to turn small oil droplets into big ones. It’s an indispensable step. In order to increase the overall yield, companies usually heat the paste or add plenty of water. This strategy, however, can also result in much lower quality of the final product. The Longer the mixing times are, the lower the shelf life will be. At 9 Oliveres, this process is carried at very low tempertures. We obtain a lower yield, but the final quality is far superior.
The last step involves oil separation from solids and vegetable water. This process typically uses presses, but as of recently, it is further enhanced by centrifugation. Some centrifuges have three phases because they separate the solids, the water, and the oil. However, two-phase centrifuges that separate the oil from the wet paste are also commonly used by many companies. After the oil is cleaned and separated, the workers usually leave it in tanks and barrels where the final separation takes place (and this concept uses gravity). In the end, the oil can also be filtered if needed.
