>


Olive produce depends on the yearly and especially on September rainfall. If rain is sparse in September, the green olive produce used for “ELAION one” can fall as much as 50%. This is because this particular olive tree is not watered by man but depends solely on rainfall.

Harvesting of olives is accomplished using appropriate tools. Olives, leaves and twigs are gathered and collected with spread-out nets.


Olives are transferred from the nets into shallow, open containers. Οlives are separated from twigs and leaves by small groups of three people using only bare hands and sieves. This is a difficult and time consuming process. Lorry trucks then transfer the olives to the olive mill...

...where they are unloaded into a huge conical tank moving on a rail track. As they move along, any small leaves, dust and other light debris from the olives are blown away with a heavy air flow (blower). The olives are washed with clean water...

and taken to the mill where the olive flesh together with a tiny amount of water, is ground to a paste at temperatures between 23oC and 24oC for about 30 minutes.
The olive paste then passes through a pipe which leads to a centrifuge. Here the paste is pressed and the oil is separated from the water at temperatures below 25oC

The exuding olive oil is pure and is collected in large weighing scales. All transfers of the liquid are made using a special low pressure pump which does not harm the chemical properties of the oil in any way.
It is then transferred to stainless steel tanks from where samples are taken and sent to accredited laboratories for analysis and certification of the quality.

24 hours after the completion of the analysis, the oil is transferred via other stainless steel tanks to the main, big conical tank at our bottling premises. Oxygen is removed so as to protect the oil from oxidation.
The oil is left for 10-15 days so any heavier solids can settle down at a level lower than the level at which the oil is tapped out for bottling.

The empty bottles are prudently first blown through with air to remove possible dust. This is a cautionary measure taken by ELAION as the bottles arrive sealed and certified for filling.
Bottles are filled with olive oil, sealed with Ropp tops (metal twist tops with a tamper proof ring on the closure), fitted with shrink-wrap capsules and labeled. The finishing touch is a small leaflet on the bottle neck or a gift box. Finally, the bottles are packed into cardboard boxes, stacked in palettes, ready to be shipped.