Bio Sitia S.A owns 1500 m2 of facilities which consists of an olive press building of 250 m2 with processing machinery (ALFA LAVAL), producing one tone of organic olive oil per hour, warehouses of 450 m2 with stainless tanks of total capacity 800 tones, two bottling lines with the capacity of bottling 2.200 bottles (750ml) per hour the one and 3000 bottles the other, cellarage of 500 m2 , subsidiary buildings of 300 m2 and as well as rented cellarage of 2.000m2 . The company employs 28 permanent employees. Part of our personal team is an agronomist who manages the associated producers ensuring the control and certification of the olive farms, a food technologist who controls and tests the quality of the produced products as well as a chemistry engineer. The production machinery and every procedure that the company operates follow the certification rules of ISO 9001:2000, HACCP, BRC and IFS (Higher Level) and are certified from TUV NORD, AGROCERT (P.D.O. olive oil) and BIOHELLAS (organic olive oil). The company exports its products in Europe, America, Australia and Asia to 26000 outlet stores.
The olive oil company of “BIOSITIA SA” has the only oil mill in the area that exclusively produces olive oil from olives of biologically farming. The producers that grind in the oil mill are the ones who cultivate the olive groves of the Toplou Monastery and Sitia’s Organic Farmers who set up the company.
The procedure followed for the oiling is as follows:
- The olives are poured into suitable 50 kg bags or plastic crates in the oil mill on the day they are collected and milled the next day, ie within less than 24 hours.
- Following the quality control of the olives, they are initially placed in a picking hopper and then conveyed by conveyor belt to the de-shelf, where the leaves and twigs are removed.
- Then the olives are washed in a continuous water-jet machine with potable water to remove soil and other foreign bodies and weigh them.
- The process of breaking the olive into a stainless steel hammer mill operating at low revolutions to avoid emulsion formation. Then the milling of the olive is initially carried out in a two-storey pre-mixer and then in a horizontal grinder for 45 minutes. Mixing is a major step in the process and helps to merge small oil traps into larger drops of oil and facilitates centrifugation.
- Centrifuge the two-phase decanter without the slightest addition of water, so almost all the polyphenols of the fruit pass into the olive oil.
- Finally, the final separation of the oil into an automatic separator.
After the end of the day, the machines are thoroughly cleaned so they are clean and ready for operation the next day.
It should be noted that at all stages of olive-oiling (kneading, centrifuging and final separation) the temperature is controlled and is less than 27 ° C, that is, the cold extraction of the olive oil is preserved to the maximum extent of all its beneficial components.
The organic olive oil produced per producer is stored in a separate stainless tank marked with the producer’s data and a sample is taken.
Quality control is followed in the sample of each tank and control for pesticide residues. Once the specifications for both extra virgin and organic olive oil are met, as well as the specific specifications of the company, the lots are mixed in a larger tank for filtering and then bottling.
It should be noted that the leaves and twigs resulting from the operation of the deflagration as well as the solid components resulting from the operation of the decontaminator are by-products for the oil mill as they are driven for composting and thus reduce the environmental burden of waste. Also, due to the two-phase operation of the olive oil decanter, no liquid wastes are produced, which is in line with the philosophy of our company, with respect to olive oil.