Oil extraction is an involvement of senses that combines ancient and modern elements.
The extraction plant
The structure of our company covers an area of 7000 square meters, in the countryside of Ribera. The extraction system is innovative and equipped: with 2 continuous-cycle milling plants, which allow the milling of 15000 ql of olives during the harvesting period, with an average production of 30000 quintals of extra virgin olive oil and a plant of bottling capable of bottling 2000 liter bottles in one hour.
From the early years of the 20th century, our family shares the culture of extra virgin olive oil on the territory under the sign of tradition, looking ahead with a single objective: to produce quality oil. Oil extraction is an involvement of senses that combines ancient and modern elements. After harvesting, the olives enter a process that sees them turn into oil within 12 hours; in this way, the ideal acidity level is maintained to give the oil the freshness and taste of the freshly picked fruit. The next phase is the cleaning and defoliation of the olives, which are thus prepared to become oil of great value.
From the extraction to the table, every olive is important
The cold pressing of the fruit is a process that brings back to the ancient traditions: as it was in ancient times, the pulp and the core of the olives are crushed in a circular vessel, then transformed into a continuous cycle machine, in an environment at optimal temperature to guarantee the quality of the product. The derived compound is subjected to kneading, which separates the water from the oil: by centrifugation the two liquids are conveyed to different directions, then the oil is cleaned of impurities by means of a natural filtration system that gives life to a quality oil with a pure and full-bodied flavor, with a consistency that makes it unique. Thus the extra-virgin olive oil Zambito is brought to