No chemical product, nor refining, takes place in the elaboration of DivineOlive.
The quality of the olive oil depends mainly on the cycle of olive harvesting, of its production and its commercialization.
Harvesting the olives :
The quality of the olive oil depends essentially on the quality of the olives; which, in turn, is influenced by cultural techniques :
The leaf-stripping operation enables to remove leaves picked up during the harvesting of the olives. Their presence in the triturating (olive pressing) process, lowers the quality of the olive oil and reduces its shelf life. Although the mill is equipped with an automatic mechanism to ensure this operation, we prefer to do this by hand so as to let nothing pass.
The harvesting and the sorting of our olives by hand enable us to produce DivineOlive from olives that are both healthy and of superior quality. Olives that have been damaged or bruised, can suffer advanced oxidation when exposed to air, which means they could be infected by micro-organisms.
Production of DivineOlive
Decantation and Storage of DivineOlive
Once the olive oil leaves the mill, it is still agitated. It then goes into stainless steel “vats” where it decants naturally. Non-filtered, DivineOlive is kept away from air and light and is kept at an appropriate temperature.