Our Process
Extra virgin olive oil from the Mediterranean
At ENIAS, we choose to grow our olives organic, natural, and ethical. We’ve created an extra virgin olive oil, grown south of the Mediterranean, that you can feel good about using in your food.
The Harvest
Every batch of ENIAS extra virgin olive oil begins with the olives. Our farmers specially hand-pick and place into baskets one by one. This is a process which requires time and dedication but in the end allows us to bring you only the best of our harvest.
Cleaning and crushing
After having been harvested, the olives are brought to the mill. Here is where any leaves, branches, or other impurities are removed and the olives are wash. Next, the fruit is crushed by stones to release the oil from the plant tissue. Finally, the mixture is cold pressed to extract the oil from any pulp, water, etc.
We believe health food starts with ethical farming practices.
Pressing and Decanting
At this point the mixture has to be pressed and put through centrifuge to separate the liquid oil from the solid and liquid alpechin. Even after all of that, there are still some pulp and water that gets through, so the oil is then decanted.
In the decanting process the oil naturally separates itself from the remaining water and pulp. Once extracted the oil goes through one final cleaning and purification process.
Quality control
To ensure that the final product is 100% extra virgin olive oil, the oil must go through a series of quality control tests before it is packaged and sent off to you. Each batch is evaluated by qualified personnel who assess various aspects of the oil such as, acidity and classification.
Finally, the batches are prepared to be bottled, labeled, and shipped!