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Olive oil production
Olive Oil cooperative, production in Clermont-l'Herault, Languedoc, South France (olice oil, soap, cream, tapenade...)
OUR RAW MATERIAL - OIL OLIVES
Between picking and trituration, the maximum storage period is 2 days
Characteristics: the olives must be ripe, cleaned of all leaves and stones and be stored in well-ventilated containers. Picking times depend on the variety.
CRITERES
REFERENCES
Feshness The fruit shines on the tree(the olives should make a pleasant sound when rolling)
Maturity According to a timetable defined according to the variety
Fermentation None
Foreign bodies (stones, leaves etc.) Put in neither leaves, nor stones
Humidity No dampness
Hygiene (worms etc.) There must be impeccable hygiene
Pesticide traces Traces of colour on the olives
At every stage of production, including receipt of the olives and bottling, the oil is analysed to ensure that a quality product is obtained in the best possible conditions. The very large number of cooperative members necessitates stringent organisation both in our daily operation and receiving visitors. We hold regular "technical days" to raise growers' awareness about the need to produce quality oil, ensure proper upkeep of their groves and take a reasoned approach when treating the trees. The cooperative stays in touch with its members throughout the year and provides them with documents about plant protection. In its production methods, quality is the watchword.
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