One of the important factors contributing to the constant quality of ELAIOPHYSIS lies in the processing of the olives, carried out following specific procedures and regulations, ensuring that we correctly extract the olive oil, in strict adherence to standards and specifications. This process is described in detail below:
- The olives are first washed thoroughly in drinkable water and all foreign bodies are eliminated through an automated procedure. The temperature of the washing water must be maintained below a maximum of 25oC.
- The olive pulp is stirred by agitators moving at not more than 18-20 rotations per minute.
- All parts of the mixer and the surfaces with which the olive pulp comes into contact are of stainless steel. The mixers are closed with lids to avert as far as possible contact between the olive pulp and the oxygen in the air.
- During mixing, the temperature of the olive pulp does not exceed 25oC.
- During the centrifugal extraction of oil, the pulp is not irrigated with water above 25oC in temperature.
- A second factor contributing to the quality of ELAIOPHYSIS olive oil is the minimal time for which the olives are stored before processing.
- The almost complete elimination of storage of olives before processing results in the preservation of the aromatic components of the olive oil as well as the conservation of methanol compounds, which represent a basic factor leading to a greater susceptibility of the olive oil to rancidity.
The areas of the oil mill engaged in the cold pressing, storage and packaging of the olive oil meet all international standards with respect to the entirety and the individual parts of the oil mill, such as tanks, cold press and packaging machinery, storage units, etc. The mill is also certified to ISO 22000.
During the ELAIOPHYSIS cold press procedure, reasonable use is made of water while temperatures and mixing times are kept to a minimum, thus conserving significant amounts of polyphenols in the olive oil, which apart from their other benefits also increase the oil’s resistance to oxidation.
The phenol compounds (oleuropein, oleacein, oleocanthal) are largely responsible for the robust flavour of ELAIOPHYSIS olive oil, which is characterised by a combination of fruity and strongly peppery elements.
Throughout all phases of its production, ELAIOPHYSIS olive oil is transferred through special piping certified for olive oil use, thus ensuring that there can be no contamination with plasticizers, which are substances proven to be endocrine disruptors. The oil is stored in stainless steel tanks and packaged using modern standardisation machinery.