Almenara Oils has a modern oil mill opened in 2009

Receiving olives

The reception of the olive is a key process for high obtaining quality oils. We have a hopper front to avoid going over it and falling impurities such as dirt or debris that could bring the vehicles. Then, the received olives are cleaned from leaves and stem and polished in a stainless steel washer.

Before proceeding with the storage bins, the olives are weighed continuously. The storage bins allow us to classify the different groups of olives according to their degree of maturity and variety.

Milling

Our goal is to grind daily all the olives received the same day. For this we have excess capacity that allows us to grind more than 150,000 kg in twenty-four hours. We have duplicated lines in order to ensure the cold extraction of our oil thus enhancing their organoleptic values.

Decanting

We opted for the natural settling of a battery of three stainless steel tanks where the oil stays twentyfour hours before going to the oil cellar.

Oil cellar

We have 20 stainless steel tanks and associated pipes that allow us to classify the different oils produced and we maintain our cellar at a temperatures between 18 and 24º C.

The result is a natural and nutritious food.