THE PRODUCTION OF OLIVE OIL
It is very important that the olive fruit is immediately transported to the mill so that the fruit does not deteriorate. In the mill, the olives are cleaned of leaves and washed with water. In addition, milling must be done the same day of picking, since, as a result of wash, plant is fermented and oxidized, so the storage time significantly impairs the quality of the final product.
To produce 1 liter of oil, it takes about 4 or 5 kilos of olives. The pressing of the olives is cold to extract the oil and vegetable water. The extra virgin olive oil SEÑORÍO DE IBROS is extracted from the pulp in the first cold pressed; in fact, the pulp, discarded and storaged by the mill, is sold to other cooperatives that take advantage for oil, that although still go being olive oil, no longer extra virgin.
After the pressing process, comes the decantation, that consists separate oil from water. Centrifuges use rapid circular movements separating water from oil, but it is shown that the oil preserves best their properties without being exposed to sudden movement, and this is why we have introduced the method of decanting. It is a simple method, the oil passes from one warehouse to another slowly, so the resting water remains on the bottom of the tank. With enough water accumulated, it opens the tap of the bottom, and let the water run out. It is done tank by tank until the last one, remaining oil clean and pure.
At this point, we have pure oil and have to store it properly to preserve intact its exceptional qualities of extra virgin olive oil. The oil is kept in stainless steel tanks inside a warehouse, where no light and keeps quiet and constant and mild temperatures.