We are determined to produce the highest quality Extra Virgin Olive Oil one can find. We use no chemicals or heat during our entire extraction process. To ensure the finest quality we only use the first pressing.
Handpicked, natural, untouched, and authentic – is how we would describe our process. The most important part of our process is that it is aligned, and well defined. We aim to be as transparent and organized to make sure that we accomplish high-quality Olive produce. Though this approach doesn’t lead to the highest profit margins but, it does result in the Olive Oil of the highest quality and purity. When we press our Olives, we do it with utmost pride and care.
STAGE-1
FARM TO MILL
The end of February up to mid of March is extremely crucial as the flowering starts and the fruit starts to develop. The fruit matures and is ready for ripening from early September to late October, based on the variety. The fruits are manually plucked, secured in clean crates, and transported from the farms to the mill in Lunkaransar, Bikaner unadulterated.
It's a state-of-the-art Olive Oil extraction plant, equipped with the latest infrastructure and facilities. It is a modern plant made by Amenduni of Italy, a brand that speaks in itself of the highest standards of Olive Oil extraction.
STAGE-2
OLIVE OIL EXTRACTION
The finesse comes into action once the fruit arrive at the oil mill, where they are weighed and laid on the conveyor belt for pressing. Fruits are washed with RO water and crushed into pulp which then goes to the malaxer where they are churned with water.
Once the oil starts floating, the slurry is pumped to the decanter where Olive Oil along with water is separated from pomace and is further pumped to a centrifuge machine where the oil and water are separated. This Extra Virgin Olive Oil is then stored in SS Cylo tanks in a cold temperature until packaged. This process is also known as cold pressing of Olive Oil, as the oil is extracted without the use of any heat or chemicals that generate heat.