Molino de la Vall Major

Experts in filtered, integral and ecologically produced, ecological extra virgin arbequina olive oil.
Molino de la Vall Major

The Oil Mill

Before extracting the olive oil:

- Harvesting
- Reception
- Preparation

Process of extracting the olive oil:

- Milling
- Beating
- The decanter (horizontal centrifuge)
- The separator (vertical centrifuge)

Storing the olive oil:

- Decanting
- The cellar

Bottling the olive oil:

- Bottling

Extracting the olive oil

Virgin Olive Oil is extracted by mechanical procedures only (milled with hammer mills or stone rollers) under special thermal conditions (never above 27ºC), producing no alteration in the oil. There is no further treatment other than washing, decanting, centrifugation and filtering. The health of the fruit and adjustment of all the operations included from harvesting to the finished product that arrives at our table are, therefore, extremely important.

We work under conditions that involve no alteration whatsoever in the oil obtained. Known as cold-extraction, the temperature is always below 27ºC. Its subsequent storage in the isothermic cellar at 17ºC ambient temperature, guarantees its correct conservation.

Continuous two-phase extraction line (ecological)

We have what are called “two-phase” continuous extraction lines, in a hermetically sealed circuit, where all operations are carried out without entering into contact with any material other than stainless steel used for foodstuffs.

This allows us to:

- Have full control over the hygiene of the process.

- Run the installation without having to handle the product.

- Quickly process the olives.

As the whole process is a closed circuit, from the time the olive falls into the mill until it reaches the cellar, the bottling plant or is loaded for transportation, it prevents the oil, which is very labile, from drawing in external flavours, considered as defects during tasting.

The Oil Mill

The quality of the olive oil extracted obviously depends on the quality of the olive used and the technology implemented.

In recent years, professionals, scientists and technicians have been concerned about preserving the quality of olive oil. This is why we must further develop the knowledge we have acquired on the production process.

The quality of the olive oil extracted obviously depends on the quality of the olive used and the technology implemented.

The Molino de la Vall Major has the best technology available for obtaining a high-quality extra virgin arbequina olive oil.

The Molino de la Vall Major has two continuous extraction lines, of the two-phase type (which saves on water and minimizes contaminating by-products), each having a different type of mill.

This system has various advantages over others: complete automatization of operations thus simplifying the different processes, allowing for greater hygiene, because the product is not handled and is produced quickly.

Cleaning and hygiene

Cleaning and hygiene throughout the process and in all installations is very important for obtaining a quality oil without defects.
The by-products (orujillo) leave the machine via subterranean pipes, which are easy to access for cleaning.

The walls and floors of the production, conservation and bottling areas are tiled to aid cleaning. The installations, made of stainless steel used for foodstuffs, are self-cleaning.

Whenever the machines are stopped for any reason, the whole circuit is cleaned. Anything that remains will ferment and, on restarting the new production process, analysis of the olive oil could reflect an increase in peroxides, a high acidity level, etc. We must not forget that olive oil is a very labile product, and takes on any odour or flavour which will be seen as a defect during the tasting.

Two-phase continuous extraction system

A very small amount of water is added to the two-phase continuous extraction system in the horizontal centrifugation, since use is made of some of the vegetation water.
Recycling of the vegetation water maintains a greater amount of polyphenols in the oil, which are its natural protectors against oxidization.

The temperature is controlled both in the process of obtaining the oil as well as in the work areas; it is never above 27ºC and is kept at 17ºC in the cellar.

Bottling method

We bottle exclusively on demand, to guarantee the aroma of the olive oil and its other organoleptic characteristics.

Ecological Extra Virgin quality olive oil undergoes the same production processes as traditionally-produced olive oil.

The differentiating factor is the raw material: arbequina olives for ecological agrarian production, certified by the CCPAE.

Molí del a Vall Major SL - Phone: (+0034) 973 13 37 28 - Email:info@molidelavallmajor.com