Processing technology of Andalusian brand extra virgin olive oil

Andalusian brand extra virgin olive oil is made of two mature fresh olives, Picuar and Ousiblanca, the most famous ecological olive gardens in Andalusia, Spain. In order to ensure the pure and excellent quality, and avoid the fruit from being damaged by impact or cutting, which will affect the quality and quality, the most traditional harvesting and oil pressing methods are adopted, and the fruits are carefully selected and picked from the olive tree by manual means. The oil mill is located in the olive garden, which shortens the time from picking to cold storage, saves the transportation time and maintains the quality requirements on the day of picking and pressing. Its pressing method is also the production process of cold pressing by using the ancient traditional flat-headed cone stone mill. From picking, selecting, cleaning and squeezing olive fruit to virgin olive juice, the pure physical separation and filtration process is carried out through modern advanced equipment to remove impurities and moisture in the fruit residue to obtain high-quality extra virgin olive oil, and then it is directly filled. The whole processing and production process does not exceed 24 hours, and the natural nutrients and active substances of olives are retained, without chemical treatment and without any preservatives and additives.