Top sellers

  • Family Pack
    Family Pack

    Mono variety Extra Virgin Olive Oil pack including 3 Plastic big bottles...

    76,50 €
  • Mono Varieties Pack
    Doble Varieties Pack

    Extra Virgin Olive Oil mono varieties pack. 2 PET units: Cornicabra and...

    10,89 €
  • Pack Doméstico
    Home Pack

    Full Box Mono Variety Extra Virgin Olive Oil pack. 6 PET units: Smoked...

    28,60 €
  • Pack Regalos
    Gifts Pack

    Full Box Mono Variety Extra Virgin Olive Oil pack. 6 units: Finest Glass...

    48,00 €
  • Hospitality Pack
    Hospitality Pack

    Full Box Mono Variety Extra Virgin Olive Oil pack. 21 PET units: Smoked...

    92,40 €
  • Stylized glass bottle
    Stylized glass bottle

    Extra Virgin Olive Oil: Stylized Glass bottle (500 ml / 16.907us fl oz)...

    8,80 €
  • Pack Detalles
    Little gifts pack

    Full Box Cornicabra Mono Variety Extra Virgin Olive Oil little gifts...

    60,00 €
  • Microbottle
    Microbottle

    Cornicabra Mono Variety Extra Virgin Olive Oil microbottle. Finest Glass...

    2,50 €

Information

Specials

  • Pack Regalos
    Gifts Pack

    Full Box Mono Variety Extra Virgin...

    48,00 € 52,80 €

Climatic conditions and particularities of our mono varieties dictate when we proceed to the olive harvest and decide on the optimal time of maturation at OleoEXT. We are continuously selecting the best fruit from the trees and immediately transport the mature fruit to the mill to begin the pressing process in order to avoid oxidation and degradation of our olives.

PRODUCTION PROCESS

To obtain the best extra-virgin olive oil, we use mechanical means at the mill incorporating the newest generation of cold press techniques.

PHASE I: Preparation:

  • The olive harvest reaches the mill through vascularan trailers, which offload the fruit into cargo pits.
  •  The olives are sent by conveyor to the rinsing machine to ensure the fruit is separated from branches and other components that may have accumulated during the collection process.
  • Once the rinsing process is complete the fruit is weighed up to two times to ensure detailed analysis of the load versus fruit yield prior to the punding process.

PHASE II: PUNDING

  • The fruit is loaded into hoppers to send the olives to the crusher, separating the components of the olive.
  • A mixer then receives the mass of crushed olives mixing them with three levels of intensity.
  • Machine-generated decanters separate the water and oil residue. In this phase, the residue is discarded leaving both of the single component liquids. The pomace, or solid masses, is expelled from the mill and used to fuel production, olive pomace, etc.
  • A centrifuge operates continuously to separate oil from water, which is sent to waste pits, and then the remnant olive oil is stored in a tank designed to store such oil.
  • The oil again passes thru an additional filter to ensure there are no components or impurities that would decrease the quality of the newly produced oil.
  • The punding process culminates in our stainless steel tanks approved for olive oil, in which the final analysis will be carried out by official laboratories.

PHASE III:  BOTTLING

  • It is necessary to properly label our product during the bottling phase.  We always date stamp our olive oil for one year from the time of bottling, thus ensuring that the olive oil doesn’t lose its nutritional properties.

  • From the tanks, olive oil is sent to the bottling room to be filled in different sized units depending on available bottle stock, preferences, and customer orders.

  • The sourcing machines, calibrated according to the bottle size, fill containers and cap the bottles. Then the bottles are boxed and prepped for distribution, ready for the final consumer to enjoy our Extra-Virgin Olive Oil.

OleoEXT only produces Extra-Virgin Olive Oil for its range of products, certifying the steps outlined in this section.

CONSERVATION

Upon completion of the punding process, olive oil is deposited in our stainless steel tanks, which are approved and pressurized specifically to store olive oil. The oil will be stored at least 15 days, then we start analytical, and tasting laboratory tests to obtain the olive oil’s nutritional facts.

We then proceed to bottling in special formats of various sizes with details of the oil components for each campaign. This step is repeated several times during the year depending on the number of orders and units available for sale, plus the volume of customer requests.

No oil properties are altered in the bottling process, which allows us to maintain quality standards of our products for consistent seasonal, fresh olive oil to be enjoyed by our clients.

 The olive oil tanks are protected from light, preventing any type of possible alteration in the olive oil, and keep the oil ready for bottling processes when needed. Once the tanks are emptied, we proceed with interior and exterior cleaning using potable water to remove any debris, ensuring future olive oil quality and excellent conditions.