Phone +34 973 941 848 Mail info@priordei.com Contact
Català | Español | English
Facebook Twitter Youtube

Home > Olive Oil > Process

Health | Process | Gastronomy

PROCESS

Great olive oil starts in the field and depends on the state of the olives. The processing conditions in the mill where the oil is extracted is also very important.

If the olives are healthy and in perfect condition, they are washed and milled the same day of collection to avoid losing freshness. The oil is then extracted at low temperatures and transferred to storage tanks. Our process is certain to produce the finest and purest extra virgin olive oil without any extra flavors or aromas to detract from the character of the pure olive--ripe or unripe.

With just a little loss in the quality due to the olive or from any stage of the process, the oil becomes virgin instead of extra virgin. If there is too much loss in quality, the oil will become lampante virgin olive oil which is characterized as not fit for human consumption without further processing.

This oil is referred to as “virgin” because it has been obtained by exclusive use of mechanical or centrifugal pressure without involving any chemical processes.

Image gallery

Process Process Process Process
Process Process Process Process
Process Process Process Process

Oil quality starts in the field.
Shop in our

Store

on-line
Subscribe to our

Newsletter