|
|
|
|
|
|
Olive Oil Production
|
|
|
| |
 The
Traditional Method for Producing Tanbourit's ExtraVirgin Olive
Oil
|
|
| |
| |
|
|
Olive trees are carefully cultivated, and many will
produce great olives for hundreds of years. The quality
of the olive depends on the soil and weather during
the growing season.
|
|
|
|
|
|
| |
| |
|
|
The ripe olives are harvested and taken to the mill
as soon as possible after picking.
|
|
|
|
|
|
| |
| |
|
|
Giant stone wheels are used to crush the olives into
a mash.
|
|
|
|
|
|
| |
| |
|
|
The mash is spread onto thin mats that are stacked
into a press. As pressure is applied, oil and water
seep out. No heat is used, hence the term "first
cold pressed."
|
|
|
|
|
|
| |
| |
|
| After pressing,
if the oil is judged to be excellent, any water is separated
out, and the oil is filtered to remove small bits of fruit
or pit. Some oils are left unfiltered by preference. |
|
|
|
|
|
| |
| |
|
|
EXTRA VIRGIN OLIVE OIL:
Extra is the highest grade for the best, pure, unrefined
and unprocessed oil of the fruit. To be graded as Extra
Virgin, the oil must exhibit superior taste, aroma and
color. And to meet the most exacting labeling standards,
it must also have less than one percent free oleic acid.
Tanbourit is proud that its Extra Virgin Olive Oil is
the choice of many of the finest chefs, both in restaurants
and home kitchens.
|
|
|
|
|
|
|
|
|
|
|
| |
