The harvest of olives is done by hand; it's the method, which best respects the fruit. The olives, once sorted are stocked from a few hours to a few days, the lapse of time must be brief to avold the fermentation and to obtain an Olive oil of quality.
Using high performance equipment the olives are treated at the mill, batch by batch, during the harvest period which commences at the beginning of November and through to the end of december : the olives are washed, crushed and cold pressed, uniquely by mecanical procedures, to extract an Olive Oil "extra vierge", pure natural fruit juice. All our production is conditioned at the mill.

Grinding workshop

The "Moulin de Callas" grew during the summer of 2001. At the beginning of the lane which leads you to the Mill shop, a new building perfectly integrated into the environment was built. Inaugurated November 5th, 2002, this new structure is able to handle all the contributions from the producers since November 8th, 2002.

Over a surface about 200 m ², the "Moulin de Callas's" new installation answering all the current standards in hygiene and food safety. Upon arrival, the olives are weighed then put in "pallox"; The leaves and stones are removed and the olives are then washed and crushed; The dough so obtained arrives in a mixer where it will be preheated at a very low temperature; the last stage consists in sending the dough of olives to the decanter, which replaces the press, and who is going to separate the solids, the "grignon", from the liquid, the "margines" and the olive oil then arrive in the separator just before being conditionned.

We are capable of handling 1500 kg of olives per hour with a new "oléicole" technology developed by Alfa Laval... less water to be added and a working rhythm which can be regulated thanks to a new system VS (Variable Speed) : a more or less fast treatment depending on the variety of olives.

Continuing extraction (Click to zoom in)

  • Removing the stones and leaves

  • Washing: elimination of the impurities

  • Grinding: obtaining of a dough of olive

  • Kneading: meeting of the droplets of oil

  • Horizontal centrifugation of the dough of olive: Separation of the solid phases ("grignons" 25 % ) and liquid (vegation's waters and olive oil 75 %)

  • Vertical centrifugation of the liquid phase: Separation of the oil and vegetation's waters or "margines"