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Sp?cialis?e dans la production, l?extraction et la mise en bouteille de l'huile d'olive
CONTACT
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P O Box 102 Houmet Souk DJERBA

Phone : +216 75 650 123

Fax : +216 75 650 717

E-mail : contact@ibnsina-oliveoil.com

Process
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From olive to oil
The productive process of Huilerie Ibn Sina includes the whole cycle of activity Olive: from field to :

- Reception of olives
The lots of olives, once weighed, are stored an individualized manner, according to the degree of maturity and the sanitary state of fruit, etc.. Storage of the olives is done in airy plastic crates.
In some cases, you can leave the olives "mature" some days on crate.

- Cleaning + washing
Cleaning the olives to separate them from the earth, small twigs and leaves.
After cleaning we proceed to washing which takes place in a tub of water, rinsing and draining.


- Grinding
Grinding is the first phase of the extraction itself. It allows the destruction of the tissues for the release of oil. One degree of uniform fineness is needed. The product obtained at the conclusion of this phase is a paste, the dough of oil.


- Mixing of the dough
It is carried out in a kneader, a steel tub. It facilitates the union of oil droplets to larger droplets.
This phase has a big importance to determine the suitable compromise between quantitative yield in oil and quality: A reheating device raises temperature to 25/30 ° C, which allows easier extraction of the oil.

- Settling and centrifugation
The dough is conveyed by a pump continuously in a horizontal decanter in centrifugal force. The oil comes out at one end of the extractor. The vegetation water is expelled separately.
The residual solid portion is discharged at the opposite end. These pomace contain 40 to 50% of moisture and about 8% oil.
The crude oil is stored in a tub. It fuels a centrifuge that splits the mixture into three phases : oil, water, sediment solids.
The oil undergoes then another centrifugation to be purified. The final oil is stored in metal reservoirs or plastic. The whole chain is stainless steel.

- Filtration
On exit, the oil will be ready for consumption. Just prior to marketing, we filter it to avoid as much contact with oxygen. This eliminates the hydrated colloids scattered in the oil, giving a cloudy appearance, but this does not harm eating quality.

- Filling
The conditioning of oil is made in three types of traffic jams :

  • Glass bottles (250 ml to 1 L) ;
  • Metal cans (up to 5 L) ;
  • PET plastic containers (up to 5 L).
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