Backstage/ The Mill/ Extra virgin olive oil De Prado production
// Extra virgin olive oil De Prado production
Select article:
Harvesting the olives
Our De Prado olives are only harvested from the tree and will never have direct contact with the soil. Our brother Rafael performs a thorough ripeness control in each area and so he ensures the olives are harvested at the optimum moment to obtain a fruit in perfect organoleptic and sanitary conditions.
Delivery of the olives at the mill
The olives are delivered at the mill by small capacity tractors to avoid its deterioration and then separated by variety.
During every day of the harvest there is a continuous transfer of olives from the field to the mill.
Our mills are situated in the estates themselves and with the mechanization of the harvest we succeed in milling the olives in less then two hours from the moment of harvest. This time factor between the picking and the milling is one of the critical points in the olive oil quality.
Leaf Removal
With blowers the leaves and stems of the olives are separated so that the olives are clean when they enter the mill.
Selecting the olives
De Prado olive oil is the selection of our best extra virgin olive oils. . Even if the final decision is only taken when the olive oil is stored in the stainless steel tanks of the storehouse, during the whole process the mill manager carefully sorts the olives and the olive oil.
To well decide the future of an olive oil in these very important moments the mill manager at times bases his opinion in the visual inspection of the fruit and in the results brought to him by innovation, or he trusts his own expertise and samples the olive oil with his olfaction and palate.
La Milling
In the milling process we introduced an innovative hammer mill that gently grinds the olives without raising their temperature or provoking emulsions or excessive oxidation.
Thus we get a paste mix of olive oil, water and olive residues.
Beating
The paste from the mill is slowly beaten for approximately thirty minutes and always at a controlled temperature, under 25ºC.
It is the mill master who decides how long the process takes by looking at and smelling the olive paste.
Thus the olive oil drops gather and form an oily cover.
Separating the olive oil
The olive paste is put on a horizontal centrifuge where it is spun and, by difference in density, the pit, the pulp, the vegetation water and the olive oil are separate into different parts.
The olive oil cleaning is complete with a vertical centrifuge.
The storehouse
The olive oil is set to rest at 20ºC in stainless steel containers with a conical bottom and inerted with nitrogen. A worker "bleeds" the containers periodically, that is to say he removes the solid particles, or water, that may have still remained in the olive oil, as they decant and rest at the bottom.
De Prado in the mill - Experts
Rafael de Prado
Estate Manager
Responsible for the olive groves estates.
"... And the whole mill is now filled with an intense aroma, with hints of flowers and fruits – this delicious essence is the juice of the olives, the olive oil that we obtained from the olives that only three hours before were enjoying the air and the sun in the field, sustained by their olive tree.
Our storehouse really seems like a cathedral, for the silence all around us and the peace you feel, even if it reminds us of New York also, as the containers present themselves as those eclectic and wonderful skyscrapers defiantly pointing towards the sky. We like to enter this storehouse, as it is filled with sensations and memories."
What is a mill?
The word mill comes from the Arabic المعصرة (al-ma’sara) and it means "the place of pressing", which is, in our case, olives.
With this process we obtain extra virgin olive oil, which is simply the natural juice of the olives. The mill has 3 clearly defined different areas: the yard, the mill and the storehouse.
The yard is where the olives that have been picked from the tree are received. It is an open space with a roof to protect the olives from rain.
The mill is a closed space with a loud noise because the olives are being ground and beaten and where the olive oil is eventually separated. In the storehouse the olive oil rests, through decanting it is finally clear and it waits to be bottled as requests are received.
Why does De Prado use the most advanced technology?
Because we consider that production process times are fundamental to avoid fermentation, oxidation and any other damage to our fresh fruit juice.
There are situations in which machines have been developed specifically to meet our needs, based on our experience and on our demanding quality requirements.
Which De Prado olive is the best for our extra virgin olive oil?
  • The ones that are picked at their optimum ripeness stage, because they have perfect sanitary and organoleptic qualities.
  • The Arbequina, Hojiblanca and Picual olive varieties lend their qualities to our own stylish blend, with a pleasant and intense aroma, a smooth ripe aftertaste and exquisite harmony.
  • The ones with a green colour starting to turn purple.
  • The ones that are picked from the tree and have had no direct contact with the soil
  • The ones that are completely healthy and show no damage to their skin.
  • The ones that have received no chemical treatment in the fields.
We love to keep in touch personally with our clients, and that is why we travel the world...
© 2011 De Prado. All rights reserved   |   Responsibility   |   accessibility Web   |   Privacy Policy   |   Terms of use   |   Contact with us   |   Sitemap