EXTRA VIRGIN OLIVE OIL
The olives arrive at the mill on a daily basis and they are checked to ensure that they are in perfect condition in order to guarantee the high quality of our olive oil.
Then all the leaves and any other impurities on the olives as a result of the harvest are removed. After that, the olives are weighed and stored so that they may be cleaned and made into oil.
This process is carried out in a very short period of time so that the olives are not damaged and to avoid any alterations to their acidity levels or any abnormal flavours.
Due to its desire and great care to obtain virgin olive oil with the perfect aroma, flavour and colour and without losing any of its vitamins or other natural properties, Mallafré makes extra virgin olive oil in a stone mill, where it produces the olive paste.
This paste is then put through a selective cold extraction process using a Sinolea press and Palacin filter. Between 40% and 60% of the aceite flor (“flower of the oil”) is obtained through this process, in other words, olive oil extracted without pressure. The remaining oil is obtained through centrifugation.
All of the pieces equipment that come into contact with the olives are made of stainless steel.
Afterwards, the oil is naturally decanted and it is classified and stored in underground deposits called cups, which are ideal due to their stable temperature.
From the cups the oil is then sent to be packaged, where it is put into bottles of various shapes and sizes.
Virgin nut oils is obtained by grinding dried fruit in a hammer mill to turn it into flour. This flour is put into baskets and then it is pressed in the hydraulic press. This entire process is performed at a very low temperature
Once the oil has been extracted, it is naturally decanted into terra-cotta containers and, finally, it is filtered and bottled.
In order to obtain all the required flavour and natural aromas, the dried fruit is pressed all year round, thus ensuring a very fresh and aromatic product.
The different types of olives used are the arbequina olives (Catalonia) and the farga olives (Low Aragon).
Olives are categorised according to their size and they are stored in our oil presses or underground deposits, where we add water to the olives and then salt, if necessary.
The oil presses are regularly checked during the whole process of natural fermentation. When the olives are ready, they are classified by hand and any broken or split olives are thrown away. Once this process is complete, the olives are packaged.
The process is totally natural; we do not use any additives or preservatives.