Oil extraction- standardization
In a two-phase oil mill the oil extraction takes place in 22o C, so as to maintain the aroma and the highest amount of the beneficial ingredients of the early harvest olive oil. The mollification happens in a low speed and it does not exceed 25 min., to avoid the creation of emulsions. The produced early harvest olive oil is immediately transferred into stainless tanks with automatically controlled storage temperature up to 16o C and constant nitrogen supply so as to avoid the oxidation by the oxygen. The company’s bottling is located really close to the olive groves and is certified with EL 40347. In these ideal conditions the early harvest olive oil P.D.O. CHALKIDIKI, as well as the rest of the extra virgin olive oils CHALKIDIKI remain fresh until their last drop.