PROCESSING DETAILS OF EXTRA VIRGIN OLIVE OIL: SITIA ORGANIC
Production steps
Olive tree exclusively “Koroneiki” variety cultivated in the region of Sitia
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Beating branches of trees and collecting the olives from the nets in vegetable fibre sacks
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Transportation of sacks to the olive oil mill
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Removing the olive leaves and washing
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Crushing and mixing the olives
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Centrifugation A’ (separation of solid and liquid constituents of olives)
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Centrifugal separation of liquid into virgin olive oil and vegetable water
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First chemical analysis, rating of virgin olive oil per quality category in particular stainless steel tanks for storage
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Second chemical and sensory analysis check before the storage of oil
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Retention of olive oil tanks so that it is cleared by itself by sedimentation
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Filtration through filter of diatomaceous earth
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Storage in a new clean stainless steel tank (for filtered olive oil)
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Third chemical and sensory analysis to check the quality of oil after the filtration
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Bottling and plugging in automatic production line, labeling and printing of data
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Fourth chemical analysis, from a bottle taken at random
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Packing and palleting of bottles