Production & origin
Olive Oil Factory: From Olive to Bottle in 24 Hours
Contents
The quality of the olive oil is set at the factory, within a time window of a few hours. Whoever postpones processing by two days loses what the olive tree gave him. Here's what happens at the olive oil factory, step by step.
1. Acceptance and clearance
Olives arrive in crates, not sacks, because the sacks compress the fruit and start fermentation. At reception, the leaves and branches are separated, then the fruit is washed with cold water to remove dust and dirt.
2. Grinding
The fruit is ground whole, together with the core, until it takes the form of dough. The kernel is not waste, it contains antioxidants and affects the stability of the oil.
3. Malaxemia
The dough is rolled slowly for 30-45 minutes, so that the small drops of oil come together. The temperature is kept below 27°C. This is where the word "cold-pressed" comes in: heat increases yield, but destroys flavor and polyphenols. We choose the smallest yield.
We explain the technical reasons in the article on cold pressing.
4. Centrifugal separation
The dough passes into the decanter, where the centrifugal force separates the three phases: oil, vegetable water and pulp. The process is mechanical, without solvents and without chemical additives.
5. Storage
The oil is stored in closed stainless steel containers, in a cool and dark environment. Containers are filled to minimize contact with air. This is where the oil stays until it is bottled, because the glass is only opened at the time of packaging.
6. Analysis and filling
Each batch undergoes laboratory analysis before bottling: acidity, peroxides and other indicators. Only after the result is the oil filled in dark glass bottles and labeled with the batch code.
Why 24 hours matter
From the moment of harvest, the fruit begins to degrade. Enzymes work, the temperature inside the case increases, the acidity rises. Processing within 24 hours keeps acidity below 0.5% and preserves the aroma of fresh fruit. This is the difference between a premium oil and an oil that simply passes the legal standard. Read what acidity shows.
Frequently asked questions
Where is the Shkrela Olive Oil factory located?
In Fier, with olive groves in the area of Myzeqe and the hills of Ardenica.
How many kg of olives are needed for one liter of oil?
About 5-6 kg, depending on the variety, harvest time and processing method.
Can the factory be visited?
Visits are coordinated in advance, especially during the harvest season.
Read more on the company's website or contact us.
