What we do

Cultivation

El Aceite de Oliva Virgen Extra elaborado por «La aceitera de la abuela» procede de los olivares del the South of Madrid, this is rainfed olive trees frame 10x10, or 100 trees per hectare cultivated with organic production techniques and organic olives that give us aceitunas ecológicas de «excelente» calidad and concentration of flavour and aroma,which only provided rainfed olive trees, which are transmitted in full to our Extra Virgin Olive Oil. A production system fits exceptionally «Cornicabra»majority in the area, with an average production of 10-20 kg per tree.

Olive-growing is carried out by ecological techniques, ie not using synthetic chemicals to treat weeds, or the pest and diseases.

The fight against weeds is carried out with traditional breeding work and mechanical weeding with a brush cutter.

The pest and disease treatment, only when necessary, is by biological control and use of natural products.

Everything that is generated in the plot in the form of pruning and weed debris rejoins the same parcel as green manure by mincing and buried.

Harvest

The olivesare allowed to ripen on the tree and are monitored by us until their ripest. Olives are harvested only from the tree, not admitting in olive oil mill from the ground.

The olive harvest is done by the method of harvesting by mechanical vibrator.This method prevents injuries from the blows of the sticks.

Reception

The olives arrive at the trailer at the mill for download at the reception hopper stainless steel, hence it is transported through food band tape into a machine for cleaning of leaves, where they will separate the leaves of the fruit.

It prevents the washing of olives as a strategy to preserve quality natural flavours of the olives themselves. The aim is to use an olive with all its properties and natural flavours, including the skin of the fruit. The cleaning machine is made of stainless steel, both sides in contact with the olive as its exterior.

Reception

The olives arrive at the trailer at the mill for download at the reception hopper stainless steel, hence it is transported through food band tape into a machine for cleaning of leaves, where they will separate the leaves of the fruit.

Elaboration

The olives are crushed by a crushing mill. The paste thus obtained passes to the mixer, where it is mixed gently at a temperature not exceeding 70ºF (20 ºC), thus achieving meet the highest standards of quality cold extraction process.

This mixture prepares the paste shake for further separation of the oil phase. Of the mixer is fed into the decanter, where it carries out the extraction of organic extra virgin olive oil. The oil thus obtained is passed through a vertical centrifuge to improve cleaning.

Once the clean oil, will flow stainless steel tanks for storage, where he hopes to be packaged for distribution to the consumer.

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