Olive Varieties : Koroneiki
Olive trees “Koroneiki” and “Psilolia” varieties cultivated in the mountainous region of South Crete.
Beating branches of trees and collecting the olives from the nets in vegetable fibres sacks.
Transportation of sacks to our olive oil mil in a period less than three days.
Removing of olive leafs and washing.
Crushing and mixing the olives.
Seperation of solid pomace and liquid constituents of olives
Centrifugal seperation of liquid up into virgin olive oil and vegetable water.
Retention of olive oil into tanks so as it is cleared by itself by sinking.
Filtration through filter paper.
Store in a new clean stainless steel tank (for filtrated olive oil).
Bottling and plugging in automatic production line, labeling and print data.
Forth chemical analysis, from a bottle taken by chance.
Packing and palleting of bottles
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