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Production of Extra Virgin Olive Oil


Harvest time plays a significant role in the production of good quality olive oil. The harvest usually takes place in November-December, with the quality of the olive oil easily distinguishing itself from the deep green color and the characteristic taste of freshness that it gives to the mouth. After harvesting the fruits are placed in wooden boxes with holes, which ensure good ventilation and avoid high temperatures. The transport time to the destination (olive mill) must be as short as possible (within 24 hours).

Cold Squeeze

Upon receipt of the olives from the Olive Mill, the first step in the olive oil production process is the cleaning of the olives and the removal of the soil, leaves, branches and other residues left in the olives, from the harvesting process. The second step is to crush the olives together with their fruit (seed), creating a dense paste in texture. The purpose of the crushing is to melt the olive peel through the crusher to facilitate the release of the oil from the skin of the fruit. This step in the Minoan civilization, our ancestors made it in stone mills. The paste mixture is kneaded for 20 to 45 minutes. This process is designed to combine the olive oil droplets that are dispersed in the broken olive paste into larger droplets and to separate them from the other solid and aqueous liquid phases. It is a necessary step for the production of high quality oil. After kneading, place cold water 27oC in the paste and continue kneading. Continue to mix for about 1 hour and due to the icy water the olive oil is transferred to the top of the paste. That’s why we call it Cold Pressure.


During the transfer of the Olive Oil from the production (Olive Mill) to the standardization factory, we place it in specially shaped tanks. After natural precipitation, we collect the clear olive oil and standardize it.


The storage space is separate from the processing spaces. It is made of a material that attenuates as much as possible or prevents fluctuations in temperature and light, which is easily maintained under healthy conditions. The tanks are airtight and equipped with auxiliary systems for filling and emptying from the bottom (bottom) as well as drain valves and sampling valves.