This entire multi stage Dry-Pre-Cleaning stage uses in-house designed and built machinery.

The Dry-Pre-Cleaning system serves to mechanically remove and separate all unwanted foreign matter from the acceptable healthy olives.

Olives harvested from the orchard come with a variety of unwanted foreign matter amongst and attached to the olives. For examples; sticks, stones, mud-balls, leaves, shriveled olives, insects, dust, environmental pollutants and microbes.

Our unique and thorough Dry-pre-cleaning system (no water used) gently removes these unwanted materials by using mechanical and natural forces which take advantage of the differences between the physical properties of the olives and unwanted materials. These forces and physical properties include gravity, air-resistance, mass, volume, density, surface smoothness, magnetism.

The end result is that all foreign matter is separated from the olives and the surface of the olives is ‘buffed’ or polished. At this stage the olives are ready for their pre-press cleaning which is another system altogether.

A unique stage in our processing and handling of the olive is the Pre-Press Cold-Storage.

Technically olives are classified as a fruit and because it has a single pit inside it is further classified as a drupe. Therefore, it is in the same botanical category as mango, date, apricots, cherry, nectarines, peaches, and plums etc. As everyone knows, these fruits are perishable but can be refrigerated immediately after harvesting to prevent spoilage, arrest ripening and preserve freshness.

Our Dry-Pre-Cleaned Early-Harvest olives can be stored for weeks without compromising the process-ability or quality of the EVOO. In fact, this unconventional stage adds multiple advantages to the processing and to the quality of the end product.

The pumps selected for conveying the material from A to B are specifically selected so that no excessive force is used, nor addition on oxygen nor emulsification of the phases.

Milling olives in order to release the oil contained in the fruit without breaking open the pit/stone poses a great challenge to the olive oil industry. The pit/stone of the olive contains enzymes which advance the spoilage of the oil if released. So the challenge is to mill the flesh/endocarp of the olive without breaking the pit/stone.

This unique breakthrough solution in olive milling provides the ultimate optimization in oil yield, and oil quality.

After drawing on a lifetime’s experience in food processing machinery, mechanics and engineering we have employed a solution which manages to both perform cell lysis, thereby releasing the oil from inside the cell vacuole and simultaneously avoid cracking the olive pit thereby not releasing the damaging enzymes into the oil.

The Wet-Washing stage of our process uses in-house built machinery.

This stage of washing and rinsing the olives ensures that any residual environmental pollutants or natural microbes are eliminated from the surface of the olive i.e. the skin.

The olives are bathed in recycled water and thereafter ‘showered’ in entirely fresh water. The clean wet olives then pass through an air curtain to remove the water before moving on to the pressing stage.

The malaxation stage uses in-house designed and built machinery.

This bio-reaction chamber is where the phytochemicals are gently mixed together and go through bio-chemical reactions which create previously non-present desireable phytochemicals . Also during malaxation, the microscopic oil droplets merge to form larger  droplets and ‘pool’ together.

One unique aspect of this process stage is that the system is continuous i.e. the first olives to enter are the first to exit. This unique solution allows for continuous live monitoring and optimization of critical parameters including time, temperature, oxygen and turbulence. The continuous plug-flow process ensures equal processing of the product, eliminates any ‘batch’ downtime and reduces energy use.

This critical stage of the process uses in-house designed and built machinery.

 The purpose of this stage of the process which comes immediately after malaxation is to separate Olive solids, Olive Water and Olive Oil.

Our separation machinery is so efficient that the end solid waste is very dry and sufficiently ‘stripped’ of phytochemicals so as to be immediately ready for organic composting. The olive water is sent for further processing into organic nutraceutical and agricultural products. The resulting Alpha-Olenic Olive Oil® is ready to be bulk-packed or bottled within72 hrs after filtration.

Our bottled Alpha-Olenic Olive oil® is bottles using Miron® Bio-Photonic Violet glass. This protective glass blocks damaging wavelengths of sunlight (electromagnetic radiation) whilst allowing live sustaining and even enhancing wavelengths to penetrate into the product.

This ‘technology’ was used by the ancient Egyptians who kept essential oils and herbs in either gold or violet glass containers. Although gold bottles would be preferable for our product, violet glass is a more viable next best option.

By far the optimum material to bottle in is glass . Miron Violet glass is world renowned for not only preserving content but also enhancing the content. This is done by allowing the ‘life promoting’ wavelengths of light into the bottle whilst blocking the harmful wavelengths.