Extra Virgin Olive Oil
Extra Virgin Olive Oil
The purest and highest quality extra virgin olive oil on the market - sourced directly from the Agricultural Union of Petrina, in the State of Lakonia, Greece.
My family has been enjoying this oil and sharing it with friends for years, and I never realized how very special it was until one day I ran out. Not thinking much of it, I went to the store and picked some up. After struggling to find any brand that came even somewhat close to the pure and rich taste of the olive oil I had previously enjoyed, it became clear that the "good stuff" my Greek relatives held in such high regard, was truly a rare find.
I am now so excited to share this nutritious green potion with you - I've done my research, and I stand by my words when I declare this as the best of the best when it comes to olive oil. Hands down.
Here are more details on the process of creating this green gold...
*From Olive Oil Petrina
After the picking of the olives, the olives collected from each olive tree are placed in perforated crates for ventilation or in cannabis sacks of 50 kilos and they stay in the field for transportation. Transportation is done at the end of the day or strictly the next day, because PDO products (extra virgin olive oil PETRINA) have stringent specifications that affect the quality of olive oil. The sacks after being weighed are stored in the sheds of the Petrinas Farm Cooperative, waiting for them to enter the processing line, which in each case the process for processing the olives starts strictly if not after a few hours from the gathering, the next or the next day. The Agricultural Cooperative of Petrinas is equipped with a complete centrifugal complex of ALFA LAVAL. More specifically,
A. Olive washing.
The olives that have been harvested contain leaves, foreign bodies, dirt, stones, wood, etc. So they are transported back to a machine then thrown into it and with the help of the strength of the lukewarm water that is stirring the olives, washing the olives is done by sending the heavy bodies to the bottom of the tank and lightly to the surface from where they are discharged.
B. Production: Crushing - Compression - Separation.
1. Olive oil.
The washed olives are transported by belt to the crusher to make it the most basic stage of its processing, turning it into a thick mass. After the olives are broken, a pulp is created, the olive oil consisting of the liquid and solid ingredients of the olive and hot water to improve the yield.
2. Dried olive oil.
In order to separate the oil from the oil that comes out of the crusher it must be made more coherent to allow for extra oil extraction.
The softener is a chamber like semi-circular double-walled boats where hot water passes between them to adjust the temperature. Inside, a series of stirrers are continuously rotating the olive oil. The softener may be horizontal or vertical and the kneading takes about 30 minutes. The kneading temperature should not exceed 30 ° C. The same in all other phases. This is what is called cold processing. Olive oil should not come in contact with air because it is a series of organoleptic components that depend on the aroma, odor and flavor of the oil. This is why vertical grinders are more suitable because they protect the olive oil more from the atmosphere.
3. First phase separation.
Once the kneading has been achieved, the olive oil is ready for the phase of separation of the solids from the vegetable juice containing the oil. Today the separation of plant juice from the kernel is done by centrifugal machines which take advantage of the different specific weight of the essential components of the olive oil: solids, water and oil. These machines separate and separate the kernel quite well (25% moisture), water and oil together with a percentage of water. For final separation, the vegetable juice and oil mixture passes through another centrifuge separator.
4. Final separation of the oil.
Vegetable liquids from the previous separator are driven with the appropriate piping to the next, and most critical, processing step. That's the final separation of the oil. Other centrifugal separators are used for this purpose. Vegetable juice is introduced continuously, without interruption, into the machine. Its internal discs, which rotate around a vertical axis at a spin speed of 6,000 -7,000 rpm, separate the oil from the rest of the vegetable juice and flow uninterruptedly from the machine in different directions. The oil thus gets the way of first storage in the liqueur and from there or at the producer's home or in the warehouses or even in the bottling facilities of the bottling plant.