Production
stages of production
HARVEST
The harvest is done manually which allows the preservation of the product quality and the safety of the olive tree, from October to January of each year.
STRIPPING
Leaf stripping: A necessary preliminary step to avoid the accumulation of a large number of leaves and other plant scraps during the production process
OIL PRODUCTION
The extraction is done at our modern and organic oil mill of the company AL Rajhi-El Ferjani Food Industries which is certified by ECOCERT according to the continuous chain:
- Sorting
- Leaf stripping
- Cleaning
- Grinding
- Mixing
- Liquid / solid separation by horizontal centrifugation
- Oil / water separation by vertical centrifugation
The olives are pressed mechanically. This is what we called in the days of smeules de pierre "first cold pressing": it is a process during which the non-preheated oilseeds are pressed only once, at the lowest possible temperature, in order to extract part of the oil they contain.
This type of pressing preserves the nutrients in the oil (vitamins, tocopherols, essential fatty acids, pigments, etc.) as well as their aromas.
OIL STORAGE
The storage tanks are made of double-walled food-grade stainless steel, sterilized with nitrogen and placed in the company's Storage Unit, protected from humidity, air and light.
CONDITIONING
Bottling takes place at the company's Packaging Unit, in glass bottles.
OIL ANALYSIS
All oils are analyzed in our laboratory during production, storage and packaging for acidity level, peroxide number and sensory analysis.