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OliveOilsLand®

Olive Oil Production Processes

"Our OliveOilsLand® Branded Olive Oils, which are produced with cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks not contact with air, feels pleasant in your palate with its unique taste"

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LEAF AND TWIG PICKING WASHING

It is impossible for our olives to contain leaves or branch pieces. Our olives are collected by hand in order to reach high quality and healthy extra virgin olive oil. However, when the olive fruits collected by machines and sticks, the olive leaves and the top fine parts of the drying branches can be found in the mixture. If you do not want these components to adversely affect the quality of the oil we produce, we must purify the olive fruits from leaves and branches with the help of 1 or 2 absorbent fans depending on the harvest while the olives fall in the bunker before the washing system are carried by the elevator. The difference of OliveOilsLand® quality starts standing out in the first stage of production.

Especially in the dry seasons, the dried end twigs are mixed between the olives, it is observed that absorbing fans cannot clean the twigs since they are at the same weight as the olive fruit, we are setting a double fan system after pre-eliminating. We know that our quality is in details and we pay attention to these small details from the first stages of harvest. It is a fact that the mixing of dry twigs and leaves with the olive paste will cause the oil to be defective. The olives twigs mixed with the olive paste will give the taste of wood. When the leaves mix it gives green color, even though it can be seen an advantage at the beginning, dissolving of color pigments (chlorophyll) with the effect of light affects the fatty acids and it will cause spoilage of our oil. These small nuances highlight the quality of Turkish Olive Oil.

Washing water has an important place in converting the olive fruit into high quality and healthy natural olive oil. The pH, temperature and cleanliness of the washing water can create barriers in our way to high quality olive oil. By analyzing the groundwater used in washing, we adjust the effect of the ph degree and prevent the negative effects of the water mixing the olive fruits and the crusher and naturally with the paste. After olive leaves are transferred to the washing tank, the leaves and branches are cleaned, the temperature, ph degree and pollution of the water are monitored, we work with a sprinkling (raining) system when the olives go into the mesh before they go into the crusher. Even after the last sprinkling process, we use a double fan cold drying system to prevent any remaining water.

We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.

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CRUSHING GRINDING

We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.

We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.

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MALAXATOR PROCESS

Malaxator (kneader); It is an olive paste mixing machine where olive fruits are
transferred to after being passed through the crusher and sieves.

Depending on the capacity of the system it has divisions in different weights. In every division, there may be different kinds or the same kind of olive fruits. The number of these eyes can range from 1 to 12. According to the type of the olive, stay time in malaxator (kneader) is different, according to the climatic and chemical characteristics of each type of oil, the time of decomposition of the paste is different. For some kinds, kneading time takes 20 minutes while another one can take 45-60 minutes.

The olive pulp starts to accumulate on the paste while the olive paste rotates with a certain speed inside the malaxator. This can be seen from the glass or open divisions of the malaxator. Separation processes with outer jacket temperature of 2225° C are considered to be cold press. After the kneading time in malaxator, the paste is sent to the decanter with the help of paste pumps to be separated from the pomace and black water. As soon as the olives enter the crusher, we keep the olive fruit and its pulp, including the time in malaxator, away from light, air, heat and water.

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DECANTER

The word continue, which means continuous system, is now well placed in our language

The harvested olive fruits are poured into pits called bunkers when they reach the factory without making them wait. Olive fruits carried with the help of elevators from bunkers are subjected to foreign materials and leaves cleaning with the help of fans. After the cleaning of foreign matter, washing, sprinkling and sieving fruits reach the crusher systems.

which become olive paste from the crusher are passed to the malaxor and it is kneaded for a while depending on the type of the fruit, the climate and the region to enable the oil to emerge to the surface. The paste coming to the decanter from the malaxor with the help of the paste pump, passes through a horizontal cylindrical system with a cone shape moving inside and outside with different rotational speed. Oil + pomace and black water in 2-phase systems with the effect of centrifugal forces, oil + pomace + black water in 3-phase systems are extracted separately.

Here, since the amount of water supplied from the outside is a lot, the two phase systems in the amount of black water is between 800 - 900 liters, while in 3phase systems the amount of black water is between 1000 - 1300 liters. Although black water is known as waste, it is used as fertilizer by diluting it as an olive byproduct in recent scientific research. After the decanter, the olive oil coming the separator to the separator with the help of the pump is separated from the sediment and transferred to the final storage tanks. The decanter is separated from black water and pomace and then sent to the separator with a pump in order to remove the last residues in the olive oil. Here, the high-speed separator is separates the olive oil from sediment and transfers it to the storage tanks and the process is completed

After the black water, the remaining pomace is re-extracted and the remaining oil is refined and after that used as refined frying oil. The cellulose composition resulting from the core weight should be considered. Result; from the initially 100 kg of olives, 20% olive oil, 40% black water and 40% pomace is produced. During the extraction of olive oil, we should stay away from the air (oxygen), light, water and temperature factors as much as possible. These 4 important factors affect olive oil from production to consumption.

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TRADITIONAL SYSTEM STONE CRUSHER

In the stone crushers, after the olive fruit is crushed and kneaded, we put it into the bags made of half a weed, hair felt or the plastic bags with a hole in the middle which are used in the last years and do the pressing process. As a result of pressing, the oil and black water leaking out from the bags are collected and separated from the black water and they are called the first cold press. Then the hot water is flushed to the remaining paste in the bags which is the second process (extraction), the process is called water press, with that, the oil is extracted from the paste.

The oil taken with black water is separated again (collecting with a pan from the top in the ponds) to obtain oil. Oleuropein is an antioxidant in the olive fruit that gives the oil its bitterness, especially found in its leaf, Oleocanthal is the substance that burns our throat, meaning that the presence of these compounds means the healthiness and quality of olive oil. Besides the fruitiness, it is a positive feature to be bitter and burning for the olive oil.

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STORAGE TANKS AND FILTRATION

We classify the Olive Oil that we produce based on the amount, type and degree of acidity and put it into Chromium Nickel Tanks for sedimentation of the pulp and fill the tanks with nitrogen to prevent the contact with air. In addition to this, we do climatization in the area where the storage tanks are located and we stabilize the temperature between 18C - 22C. Moreover, the conical structure of the tanks and the ambient temperature are very important factors for the rapid sedimentation process. Furthermore, we do climatization in our stocking warehouses. Nitrogen gas is used to prevent the spoilage of Extra Virgin Olive Oil.

OliveOilsLand® - Organic Olive Oil Mill


Our Olive Oil that we produce under the brand of OliveOilsLand® which is Turkey’s Leading Manufacturer of Olive Oil Company

When you smell it, you will feel freshly mown grass, green almonds, almonds, green apples, green stem of the tomato, green banana peel, artichoke and pea, it smells like a perfume, a smell that makes you happy.

You can feel a harshness and bitterness of almond or green olives or apple seed on the sides of your tongue when you take a sip and swish it over your tongue and palate.

Burning sensation like black pepper bitterness will be felt in your throat, and this burning doesn’t go down to your esophagus. All these features are the difference of our Olive Oil.