The temperature of the beats
The short shakes and low temperatures of the pasta guarantee the maintenance of the organoleptic and chemical characteristics of the olives.
The maximum temperature allowed is 27 degrees. From this point, the amount of oil that is extracted is greater, but the quality of the oil diminishes losing organoleptic and nutritional qualities.
The Olicatessen olives are milled, depending on each batch of olive (environmental temperature, variety, water they contain, temperature of the olive, etc.), between 20 and 25 degrees.
The surplus of this process – leaves, water and pomace – is converted, through own system, into compost that is returned as natural fertilizer to the olive trees.