Moulin à huile Nicolas En terroir Nîmois depuis 2004

The manufacturing of the olive oil

The manufacturing of the olive oil:

 

 La fabrication de l'huile d'olive

Manual harvest, with a comb and nets

 

The olives gathered from October to December that are ‘green' or ‘older' must be brought quickly to the mill, time has a huge impact on the quality.

Fabrication de l'huile d'olive

Sorting of the olives that arrived in the mill: a beautiful fruit will give an oil of good quality.

 

Fabrication de l'huile d'olive

The continuous mechanical extraction chain is powered by bins that contain 400 kg of olives.


 

The manufacturing of the olive oil:

First, the leaves that are attached to the olives are removed, then the olives are washed with clear water. The grinding is done with machines, steel hammers  rupture the olive and its pit against a grid.

Next, it's the slow blending at 27°C (which will be called cold) of the olive paste. This step is mandatory in the preparation of the precious juice.

 

Fabrication de l'huile d'olive

Cold blending of the milled paste with the pits

 

Then, the decanter eliminates the pits named ‘pomace'. The pomace, which is still abundant in olive oil (5%), will be mixed to the food of the bulls or spread in the groves. The water is then separated from the oil with a vertical centrifuge named clarifier. The olive water will be spread as well in the fields for the fertilization of the groves.

The olive oil is done, it is a natural product because nothing has been added or removed from the fruit juice, and nothing has been used for its making: no dye, no preservative and no chemical product!

 

La fabrication de l'huile d'olive

 

Between 5 and 7 kilos of fruits that received the heat and light of the sun during the summer are necessary to obtain one liter of olive oil, so of course this fruit is full of sun and vitamins. Its multiple benefits for health doesn't need to be proven anymore.

Just after its manufacturing, the olive oil can be consumed, it's a fresh product!