The first step in the production of Extra Virgin Olive Oil is the picking of the olives. At MONVA, we start the picking process when the olive is at an initial ripening stage, early, always looking for the optimal time from the organoleptic point of view. We pick the olive straight from the tree, without allowing the fruit to touch the ground. The moment at which the fruit is picked is a very important factor, which has a direct effect on the oil’s quality: it must be carried out once the ripening process has been completed, but it must not be postponed once that moment arrives.
The immediate transfer of the fruit to the olive oil mill enables the entry of healthy olives in perfect condition, without hits or tears on their epidermis. Our olive oil mill is located in our estate, which allows us to reduce the olive’s transfer time, thereby minimizing the risk that these accidents take place.
Once the olive has been received at the olive oil mil, we proceed to its cleaning and selection according to the quality of each fruit. The clean, preselected olive is then taken to the mill, which it will leave turned into olive mass.
This mass is subjected to a respectful cold extraction, which keeps the fruit’s organoleptic richness untouched. This process is called milling, and it must be carried out very carefully so that the organoleptic qualities present in the fruit are not affected. To this end, it is necessary to maintain an olive beating temperature below 27 degrees, at the expense of a lower performance.
Once its quality has been checked, it is stored in the cellar for its subsequent bottling. Our deposits are designed to guarantee the optimal maintenance of the organoleptic and nutritional characteristics of our Extra Virgin Olive Oil.
Finally, we transmit all this passion to the world through our commercial networks, both in Spain and abroad, in order to offer the consumer the opportunity to enjoy an original, authentic product.