Producing olive oil (4) Conservation

Once the oil has been extracted, each batch is tested and catalogued following a first chemical and organoleptic analysis. According to its classification, the oil is then filtered before being stored in stainless steel containers under controlled temperature conditions 12 to 15 degrees Celsius the containers are filled to the maximum point thus eliminating oxygen in the event of a long stay and while the container is emptying the addition of nitrogen is considered necessary to avoid unwanted oxidation.

Rigourous control and classification of the extracted oil

Stainless steel olive oil preservation filter and tanks