Part I: Excellence Starts in the Orchard
Quality isn't created in the mill; it's preserved. All the potential of a great oil is born in the olive grove, defined by genetics, environment, and above all, meticulous harvesting.
The Critical Moment: The Maturity Index
The most important decision in the field is the harvest time. The stage of maturity directly affects the balance between yield, aromas, and oil longevity. Select a state to visualize the impact:
Polyphenols (Longevity)
Oil Yield (%)
Aromatic Profile
Part II: Transformation at the Mill
The mill master's mission is to be a guardian of the quality that arrives from the field. Each step of the process is an opportunity to preserve excellence or to irreversibly degrade it.
The Technological Process: A Controlled Flow
Reception
Less than 12h
Crushing
T < 27°C
Malaxation
20-45 min
Separation
Decanter
Clarification
Vertical Centrifuge
Conservation
Filtration
Key Decision: Extraction System
The 2-phase decanter, standard for high quality, preserves more polyphenols by not adding water, unlike the 3-phase system. This directly impacts oil quality and longevity.
The Balance of Malaxation
Malaxation is a compromise between yield and quality. More time and higher temperatures increase the amount of oil extracted, but at the expense of the most delicate aromas and valuable polyphenols.
The Crucial Role of Filtration
Unfiltered EVOO contains micro-particles of pulp and water that ferment over time, creating the "sludge" defect. Filtration is a guarantee of stability and longevity.
Part III: Quality Monitoring
Knowing the main enemies of oil is the best way to avoid them. Each sensory defect has its origin in a specific error in the production chain.
Defect Analysis in EVOO
Select a defect to learn its descriptor and main causes.
Select a Defect
Main Agronomic Cause:
Main Technological Cause: