{"id":1240,"date":"2024-10-31T15:21:05","date_gmt":"2024-10-31T15:21:05","guid":{"rendered":"https:\/\/elaiotriveiothanopoulos.gr\/?page_id=1240"},"modified":"2024-11-08T13:17:09","modified_gmt":"2024-11-08T13:17:09","slug":"production-process","status":"publish","type":"page","link":"https:\/\/elaiotriveiothanopoulos.gr\/en\/production-process\/","title":{"rendered":"Production process"},"content":{"rendered":"

[vc_row el_class=”inner-header”][vc_column][vc_column_text css=””]<\/p>\n

PRODUCTION PROCESS<\/h1>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

Specialized procedures
\nfor maximum fruit yield<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=”paragogi-section”][vc_column][vc_row_inner content_placement=”bottom” gap=”35″][vc_column_inner width=”1\/2″][vc_column_text css=””]Step 1<\/strong>
\nReceiving the fruit
\n<\/em>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”right”][vc_column_text css=”” el_id=”pushup”]The olive fruit is received in canvas sacks at the olive mill site by the producers every day after the end of the harvest. It is temporarily stored until it is time to process.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”35″][vc_column_inner width=”1\/2″][vc_column_text css=””]Step 2<\/strong>
\nWashing and weighing
\n<\/em>[\/vc_column_text][vc_column_text css=””]In the first stage of processing, the olives are washed and separated from leaves and foreign matter. Immediately afterwards they are weighed before moving on to the next phase.[\/vc_column_text][vc_column_text css=”” el_class=”anoikse”]Step 3<\/strong>
\nCrushing and kneading
\n<\/em>[\/vc_column_text][vc_column_text css=””]In the next stage the olives enter the crusher. There they are crushed and then the pulp created is sent to the softener. In the blender it will be heated to a maximum of 27\u00b0C and stirred for about 30 minutes[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1056″ img_size=”full” alignment=”right”][\/vc_column_inner][\/vc_row_inner][vc_row_inner content_placement=”bottom” gap=”35″][vc_column_inner width=”1\/2″][vc_column_text css=””]Step 4<\/strong>
\nSeparation of olive oil
\n<\/em>[\/vc_column_text][vc_column_text css=””]In the third stage, the oleoferment is sent to the horizontal separator (Decanter). There the olive oil will be separated from the core.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”right”][vc_column_text css=””]This process is called “Separation of two phases” as olive oil and core are extracted together with the rest of the fruit’s liquids. It is the most ecological process because it does not produce waste as the core ends up in a nuclear plant for the production of kernel oil and heartwood for domestic and industrial heating.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner content_placement=”bottom” gap=”35″][vc_column_inner width=”1\/2″][vc_column_text css=””]Step 5<\/strong>
\nClarification of olive oil
\n<\/em>[\/vc_column_text][vc_column_text css=””]In the third stage, the oleoferment is sent to the horizontal separator (Decanter). There the olive oil will be separated from the core.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”right”][vc_column_text css=””]In the last stage, the olive oil is continuously fed to the vertical separator along with a minimum of water at a maximum temperature of 27\u00b0C. This will help in the final separation of the olive oil from water and foreign matter.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row el_id=”diadikasia-banners”][vc_column width=”1\/5″][vc_single_image image=”1067″ img_size=”full”][vc_column_text css=”” el_class=”production-proccess”]Step 1. Receiving the fruit[\/vc_column_text][\/vc_column][vc_column width=”1\/5″][vc_single_image image=”1068″ img_size=”full”][vc_column_text css=”” el_class=”production-proccess”]Step 2. Washing and weighing[\/vc_column_text][\/vc_column][vc_column width=”1\/5″][vc_single_image image=”1069″ img_size=”full”][vc_column_text css=”” el_class=”production-proccess”]Step 3. Crush and knead[\/vc_column_text][\/vc_column][vc_column width=”1\/5″][vc_single_image image=”1070″ img_size=”full”][vc_column_text css=”” el_class=”production-proccess”]Step 4. Separation of olive oil[\/vc_column_text][\/vc_column][vc_column width=”1\/5″][vc_single_image image=”1066″ img_size=”full”][vc_column_text css=”” el_class=”production-proccess”]Step 5. Clarification of olive oil[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” disable_element=”yes” el_id=”process-slider”][vc_column]