For what we have an experienced permanent team under the technical direction of a specialist in organic farming.
We have trained as a Master of Oil Mill and Tasters of EVOO and also work with the supervision of an expert in the art of oil production
We care to connect with the people who are going to taste our EVOO, and with those responsible for the shops where it is going to be sold to receive first-hand feedback that helps us improve.
To decide when is the best time to harvest each plot, we carry out periodic analyzes since the beginning of September, when the results tell us that the olives have reached their optimum ripening point, then we collect.
In this phase the Picual olive still has a green color, just before starting the “envero” or change of color. From this moment the fruit begins to lose qualities.
Practicing the early harvest we also favor that the tree, unloaded from the fruits, rest during the winter and take strength to start the cycle in spring. Avoiding, also, the one known as olive grove “one year gives and the other does not”.
All this gives the oil great stability, so it will last much longer while retaining all its properties. And provides the consumers all the benefits of these components, in short: HEALTH
Therefore, although we obtain less oil with this type of extraction (early and cold), we are sure that it has the quality and benefits we demand.
There were we crush the olives with a hammer mill and the paste is passed to a mixer that moves it and makes it homogeneous, then take it to a decanter where we separate, always by physical means, the oil from the water and the remains of pulp, skin and bone.
At this point we obtain the olive oil, which we collect through a vibrating filter and, by centrifugal force, we release the remains of water that may have remained.
We already have 100% natural olive juice.
If we pursue quality, we have to sacrifice profitability.
Keeping the temperature low during the whole process is very important, because with heat more oil is extracted, but a large amount of healthy compounds and their aromas are lost.
Nuestro suelo es arcilloso, el olivo es de la variedad Picual, el cultivo, de tierra seca, el clima seco con poca lluvia, muchas horas de sol y temperaturas extremas. Recolectamos en verde y elaboramos en frío.
The Picual variety is the “olive 10”, which has the highest concentration of healthy components, such as polyphenols, oleic acid, omega 3, omega 6, pro-vitamins, vitamin E, etc., which give greater stability and a flavor of great personality with its bitter and spicy characteristics, indicators of its quality.
In addition to the 100% Organic Picual EVOO with the brand “MOLINO DEL AIRE”, we have composed a “Coupage” with Picual base and two other varieties that qualify the bitter and spicy potency and the contribution of other palate friendly features. This Coupage of three varieties is presented with the brand “DE TRES PIES”.
In each campaign some plot stands out over the others. Sometimes for giving spectacular crops, sometimes because even having suffered especially some inclemency or incident, it resists and gives us excellent olives. The oil obtained from these resilient olives is packaged as “OLIVE LIFE” Family Edition.
For animal feed the olive leaves and the dried alperujo, the olive bone for biomass for its high calorific value and for fertilizers of the olive grove itself, the treated alperujo.
There are also other industries, such as cosmetics and pharmaceuticals, very interested in the reuse of olive residues.
The use of recyclable containers is another important factor.
In this way, the current “use and throw” linear system is run away and another environmentally friendly one based on prevention, reuse, repair and recycling is committed. This model allows extending the shelf life of products and providing them with a second life.