Production Process


- FARMING OF THE OLIVE TREES:

Traditional olive groves have been around for more than 3,000 years, and are one of the best examples of organic cultivation.

Today, organic olive tree cultivation involves the long-term planning of land use, organic fertilizers and pest control. No insecticides, herbicides or fungicides are employed in organic farming, since these are highly toxic. The use of unauthorized chemical products is also avoided. Organic olive cultivation involves dryland farming which relies solely on rainwater, organic fertilizers such as ash or dung, and minerals, working the land as little and as close to the surface as possible in order to avoid causing erosion.

- COLLECTION AND DELIVERY TO THE MILL:

The olives are harvested when they reach full maturity. The wisdom of years of experience in the fields is blended with the technical advice provided by the agricultural engineers who work with the Cooperative to ensure a successful harvest of the organically farmed verdial olives, which takes place at the end of November.

The olives are delivered to the yard of the Cooperative and milled immediately in the order they arrive, minimizing "tree to mill" time. The fruit is subjected to an exhaustive separation process according to precedence – conventional or organic (95%), collected both from the tree and the ground.

- CLEANING AND PRESSING:

Air currents are used to remove any remaining leaves and twigs, and the olives are cleaned to remove any dirt and soil from the fruit.

The olives are then weighed and taken inside the factory to the press. During this process the olives are crushed and churned. Small drops of oil (vacuoles) gather together to form bigger drops, the Pieralisi continuous centrifuge system allowing the olive oil to be extracted and separated from the alperujo (olive cake).

This process eliminates all traces of water to give the final product: organic extra virgin olive oil.

During the whole process the olive mass is subjected to temperatures which never exceed 27º C. This is achieved using a biomass boiler which burns the olive stones from the previous year, which are dried in the yard of the cooperative.

  
 

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COOPERATIVA "EL LÁCARA" - Paseo del Lácara 22 - 06487 Cordobilla de Lácara (Badajoz)- Extremadura tlf.: +34 924 320 124