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A FAST PRODUCTION PROCESS PRODUCES A HIGH QUALITY PRODUCT It takes less than 45 minutes for the "Fresh Olive Juice" to start flowing at the production plant since it was collected, which ensures capturing all its aromas, flavours, vitamins and antioxidants: “From the olive tree to the table in 45 minutes!” FARMING Only healthy olives can produce quality Oil!
Considering that the olive tree is the Oil factory, it must be cared for in order to obtain healthy olives that produce "Fresh Olive Juice" of the highest quality.
For the farming, the farms of José M. Valderrama are fully equipped with the newest means to control plagues and add fertilizers whenever the trees need them.
THE HARVEST The harvest is performed quickly and at the right moment of maturity of each one of the varieties, starting with the Arbequina at the end of October until mid November, followed by the Cornicabra in Toledo and Ocal Hojiblanca and Picudo in Cordoba. The olives are collected using vibrators and harvesting machines of big dimmensions. The machines move between the rows of olives, shaking branches with a novel bar system with rubber ends, which shakes the olives off the branches. This type of collection machine, harvestors or vibrators, does not need more than 20 seconds per tree to collect the olives. Olives are then unloaded every 10 minutes in a small “Ferrari” tractor which takes them to the olive-oil mill in each farm.
One farm, one olive-oil mill! Every ten or fifteen minutes, the small “Ferrari” tractors unload the olives in a hopper (which has a maximum capacity of 1,500 Kg.) and the processing starts immediately, without delay. In order to ensure the collected fruits do not have to wait, Aceites Valderrama has an olive-oil mill in each farm, which helps to minimize the time required to transport the olives to the factory (between 2 and 10 minutes, depending on the distance of the collection machines from the factory. The first step at the production plant is to separate olives from the useless vegetable remnants using an innovative system that gives the olives a water current and air bubbles bath (Jacuzzi), leaving them completely clean and in perfect condition. The lower the temperature the better the quality of the product The olives are then carefully milled in cold in a two phase mill until turned into paste. This paste is then mixed in a mixer with revolving stainless steel paddles and electronic temperature control, which keeps it at 23 º Celsius. No first press or second press: No pressing at all! The homogenized paste at 23 º Celsius comes out of the mixer and enters the horizontal centrifuge or decanter, which separates 99 % of the Oil from the other olive components within a second. The remaining one percent is separated in the vertical centrifuge that turns at 7,000 r.p.m.; the whole process is finished 45 minutes after collection. Hence the slogan of Aceites Valderrama is as follows: From the tree to the table in 45 minutes The Oil obtained is immediately passed to an “Inert Nitrogen Atmosphere” in stainless steel decanters. The decanting process is controlled electronically and lasts 48 hours. The “Fresh Olive Juice” is kept at a pressure of 0.5 bars in an “Inert Nitrogen Atmosphere” that prevents any hint of oxidation (decomposition). Any impurities left are decanted through gravity during these 48 hours and are automatically removed using a computerized process. The “Fresh Olive Juice” is transferred to large containers inside a cellar that is permanently kept at 17 º Celsius, which has a stainless steel cross that turns slowly and small holes (similar to the drum of a washing machine). Small amounts of Nitrogen, which move slowly through the “Fresh Olive Juice” to the top during the storage period and prevent any kind of deterioration, are injected through this system with the help of a computer program.
THE VALDERRAMA OLIVE OIL IS NOT SUBJECTED TO ANY FILTERING Thanks to the use of these technologies, filtering is unnecessary, and hence keeping the aromas, flavours, vitamins and antioxidants. ADVANTAGES OF THIS INNOVATIVE PROCESS: A) Dueto the use of modern collection techniques, the harvesting process takes a total of three to four weeks, maximizing the best olive maturity moment (previously, the harvest process would take several months). B) Due to the fact that it takes less than 45 minutes between collecting olives and obtaining the "Fresh Olive Juice", and that the process is performed in cold at only 23 º Celsius, it is possible to keep all the aromas, flavours, vitamins and natural conservation properties. C) The initial filling of the decanters with Nitrogen and the Nitrogen injection during processing creates an “Inert Nitrogen Atmosphere”, which prevents deterioration and allows us to ensure high levels of quality, with maximum vitamins and antioxidants that are highly beneficial for the health. D) The process works all day without interruptions and is carried out or supervised by only 4 persons, which results in an excellent quality/price ratio. |
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