During the weeks prior to harvest samples are collected and analysed using the abencor method to determine their ripeness and thus establish the dates for harvest of each variety.
Collecting the olive at the optimum stage of ripening produces oils with a high content of vitamins and phenols and an intense, high quality aroma. However, this involves a lower yield per kilogram of olive.
Mechanical collection is the least harmful method for the olive and the tree. The tree is made to vibrate by the use of machinery and the subsequent shaking causes the fruit to become detached. The olive falls and is collected by the tractor without being damaged and most importantly, without touching the soil.
Once collected, the olive is immediately transported to the mill which is situated by the grove, for grinding just one hour after collection and thus preventing the deterioration of the fruit preserving the characteristics of the oil intact.
At Finca Casa Alarcón we do not wash the olive as this would speed up oxidation and fermentation and remove aroma and water-soluble polyphenols.
he oil is obtained by means of cold extraction (maximum 27º) by the two-step continuous system. Limiting the beating time to a maximum of 30 minutes means that all aromatic components remain intact and result in the oils being as stable as possible.
Once the paste is prepared, the oil is separated by centrifugation. The obtained oil is passed onto the vertical centrifugal machine and enters the cellar where natural decantation takes place. This process and subsequent direct bottling (without prior filtering) maintains the organoleptic properties of the final product intact.
The oil remains in stainless steel tanks at a constant temperature in a nitrogen inert atmosphere. Periodical bottling, depending on market demands, guarantees a fresh and rich oil all year round.
Our production methods are completely environmentaly friendly as all the water from the press and most of the by-products are re-used on the actual estate.