Organic Flow diagram

Organic Flow diagram

Extra virgin olive oil extractor machines.We want to show you our production process, from the olive tree to our most exigent clients. From the schemes, I’m going to tell you how is one production day in our cooperative. Come with me! This production starts in the field, in our olive trees. In the beginning or in the middle of November is when our associates start the hard and happy work of harvest. The work of the olive-growers together with our technicians Manolo and Bartolomé, with the help of the weather, they give us the olive fruit in the best conditions. In a manual way, with nets and wooden sticks, directly to the tree, the olive pickers look after for the quality of the olive fruits. In this way, associates such as Aurelio, Andrés, Pepa, Juana, Diego, Antonio... they bring in the afternoon, after their daily work, the olive fruits to the Cooperative for their gridding.

Even if times have changed, believe me if there still exists groups that animate the sierra with their songs and in the evening they continue to use their pack of cards, to play and to laugh. The courtyard of the Cooperative: there are few places so crowed in winter evenings as the Cooperative. As soon as the associates arrive, they take their number and wait their turn to unload their olives. There is a mixture of satisfaction and tiredness; it is a place of comments and of course critics! (these critics are always constructive), complaints, jokes, exchange of impressions about the season, the olive oil prices and the slowness of the belt delivery. It is in the courtyard where the olive fruit is cleaned from the leaves and branches that are also washed to avoid waste of soil and mud. Pedro at the same time collects samples for the analysis of performance and acidity, in a rigorous order and having nothing to do with the associates that fill the courtyard. During the busiest days, normally on Sundays, Manolo helps with the auxiliary containers to facilitate the entry and reduce the waiting time. To reduce this waiting time we have opened the OliBar, that is a meeting point and a place to exchange impressions of the workday and it is a warm place during days and evenings of hard winter. Some say, it is the best place to go after a working day in the olive grove is the OliBar (Olivar in Spanish means olive grove). It is a particular place where you will find the happy and intimate look of farmers used to the hard work. Undoubtedly, one of the best experiences is to share with them a glass of wine at the end of the day. The olive fruit has been unloaded, cleaned, washed and weighed. It goes to the hopper where it will stay until its gridding, no more than 24 hours. The gridding is made in a distinguished area of the courtyard. From the hubbub and the activity of the courtyard the olive fruit goes to a restrictive area of the factory where our appreciate product, the extra virgin olive oil, is produced. Fidel is our Responsible of the Olive oil Mill and the Boss of the factory. He is a man of experience; he worked in the oil mill in the sierra, before the opening of the Cooperative. Fidel has known all the industrial transformations in the Cooperative, demonstrating great efficiency and an excellence work in the extraction of oil. His role is fundamental and during the season his is full-time devoted. Even if he has a rough and serious character, he has created a workgroup with Antonio and Agustín and other workers during the season to control all the processes. And there is a lot of work! I’m going to tell you, the gridding system is continuous, there are not interruptions. First of all, the olive fruit goes through the mill where it is completely broken, and then this mass goes to the mixer where it is homogenized. Here is the heart of the factory: the decanter or horizontal centrifuge. It is where is made the separation of the oil and water with the alperujo (waste material from the olive oil extraction) (the pulp, the stone and some water of the olive). It is essential to control this element, the temperature and the exhaustion. In this stage, there is a separation into two branches. We are going to follow the oil and the water branch. It goes into a vertical centrifuge where the water is separated from the oil. It is at this time that the extra virgin olive oil goes to the warehouse for its storage. The water of the bath is brought to a metallic reservoir in the composting plant. If we continue the alpeorujo branch, the first thing is to stone it. We use this stone as biomass. The alperujo is brought to the composting plant to transform it into a fertilizer and then it will return to Manolo, Bartolomé and the associates to create the olive fruit for the next season. It is essential to have a clean factory; Fidel knows exactly that it is vital that nothing cloud the oil that he produces. Another aspect to underline is when the oil came out of the centrifuge. Its color and smell invite us to taste it. At least for me, I cannot avoid to go and taste it. In these moments, Fidel and his workers laugh at me when they saw me to go to the factory. The produced oil is sent to the cell into stainless steels or trujales (subterranean reservoirs). The storage of the oil has to accomplish three conditions: to be protected from the light, the heat and the oxygen. With these three conditions, we guarantee that the properties of the oil will be maintained. At the end of the season, Fidel and I, we taste all the oils and we classify them in the cell. After the tasting we decide the compositions for our brands Olipe and Olivalle. When the lot is made, the oil is moved to the cell B where it is filtered and then it is bottled. Mª Carmen and Manolo are in charge of the bottling, in an automatic packer. Fidel supervises the bottling and he is the responsible for the entire bottling. When the oil is bottled it is the turn of Araceli, our commercial director. Together with Francisco Javier, they are in charge to assume that the oil arrives in ideal conditions to their destination. And of course, Jesús appears at this stage because he is in charge to update the payments. I’m in charge of the loose selling, I decide the selling and I provide work to my colleagues. As President and Director of the Olivarera Los Pedroches SCA my intention is to bring closer the world of Olipe. Undoubtedly, the best is to visit our facilities and to see the process in live.

 

 

Certifications

Certification Service CAAE. It is the Certification body for the organic agriculture and livestock
Territorial Quality Los Pedroches
Food Safety Management System  JAS – Certification of Organic Production for the Japanese market
Quality Management System – ISO 9001  Quality Certificate
Verification of Carbon Footprint