AVAREO oil comes from the milling of olives, carefully looked after from the beginning of flowering until their final harvest. All of this is protected by an integrated production cultivation system, where the use of phytosanitary products is relegated to specific moments so that the quality of the fruit is not compromised at any moment. This entire process is monitored by the technical services of an external company with extensive experience in the olive sector.
Our farms correspond to intensive cultivation methods, in which mechanization is combined with labor, especially in the transcendental harvesting process, in which manual vibrators are used to avoid the deterioration of such a precious product at all times.
Once vibrated, the fruit falls in layers, ensuring that it never reaches the ground and can cause defects in the oil obtained.
Transport is carried out in small quantities to the oil mill to avoid crushing and subsequent deterioration.
Once in the oil mill, the fruit is slowly unloaded into a steel hopper, where the leaves and branches that may have come with it are removed before reaching the mill.
It is important to note that unlike cooperatives and other producers, we do not wash the olives, so that the properties contained in the epicarp (skin) are kept intact.
Subsequently, in the grinding mill, the olive is converted into olive paste of the appropriate consistency to release the oil contained in the mesocarp (flesh).
Next, it will go through a beating process where the temperature of the paste never exceeds 22ºC, a temperature that ensures that, no undesired components that would compromise quality, pass into the oil.
Through a differential centrifugation process in steel decanters, the precious oil is separated from the rest of its components.
And here we have the result of the whole process; after a year of work, care of our olive grove and dedication in the harvesting and production process: ANEXCEPTIONAL OLIVE OIL.
Finally, it is filtered out and stored in stainless steel tanks where it will be kept until bottling at a temperature that prevents the subsequent deterioration of the oil obtained.
The whole process, since we vibrate the olives on the tree until we obtain the oil, do not last more than 2 hours.
Next, it will go through a beating process where the temperature of the paste never exceeds 22ºC, a temperature that ensures that, no undesired components that would compromise quality, pass into the oil.
Through a differential centrifugation process in steel decanters, the precious oil is separated from the rest of its components.
