THE OLIVE PRESS

The essence of extraction: milling under vacuum

Our press is designed not to make things efficient, but to extract every ounce of flavor and nutrition in the olive. To do this, the antioxidants (polyphenols) within the olive must be kept away from oxygen. Our press is the only one in the US, and one of only four in the world, to have the capacity to process olive oil under vacuum, that is, away from the harmful effects of contact with oxygen. This innovative technique was developed based on an intimate knowledge of the olive and the role it plays for the olive tree.

Additionally, our press is equipped with a sophisticated system of sensors to constantly assess the olive paste in its journey through the various phases of production. And, more importantly, it has the flexibility to make adjustments to the working of the paste based on the feedback from those sensors.

Deleafer/Washer

Once leaving the deleafer/washer, the olives are delivered to the crusher. Or rather crushers, as our press comes equipped with two styles we can choose from based on level of maturity of the olive. Additionally, and uniquely, we can alter the speed at which either crusher operates, to adjust very specifically to individual extraction requirements.

Malixers

The resulting paste is then pumped to the malixers, which gently knead the paste to nurse the oil from the surrounding water and solids. Since these operate under vacuum, we can run them for as long as necessary for the specific requirements of each batch. In other systems, this is where the greatest breakdown of polyphenols occurs.

Decanter

As the decanter spins to liberate the oil, it forms a seal preventing oxygen from entering, thus holding the vacuum. The precious oil is then pumped through a gentle mechanical filtration system removing particulate matter that could lead to the degradation of the oil.

The oil that issues from such a system has been handled gently at each step in the process and, since each step is highly controllable, maximum extraction of flavor is made possible. Since no oxygen has been introduced, almost no enzymatic breakdown of polyphenols has occurred.

Chemical analysis confirms that oil made on this innovative system is much richer in polyphenols. Sensory evaluation by experts and consumers alike finds these oils richer in flavor, aroma and varietal character. All of which results in an oil we call supreme extra virgin.