The production process of Sadafè oil
Our production process consists, first of all, of the selection of excellent raw materials, both in terms of degree of ripeness, and in regards to the safety period and the product is preferably harvested by hand and placed on small crates, to allow adequate aeration of the product, prevent the drupe from being damaged, and to insure that the fermentation processes does not starts too early.
The phase of washing and defoliation consists of the use of water jets to clean the olives, and then to let them dry. This step is necessary to avoid transferring any microbial component present on the outside of the fruit into the finished product.
The pressing: the aromatic production phase, during which a series of enzymes that are present within the fruit are activated, which then are catalysts for more enzymatic reactions, creating the sensory and curative characteristics of the oil.
During this phase, however, enzymes such as peroxidase and polyphenol oxidase are also activated, which can negatively affect the quality of the product, for this reason we have resorted to a differentiated pressing method by using a blade press.
The kneading phase follows the pressing, where the mixing of the olive paste along with slight heating results in the breakage of the water-oil emulsion, allowing the oily droplets to come together in larger drops, which will then separate more easily during the aqueous phase in the subsequent process of separation solid-liquid (paste-oil + water) and liquid-liquid (vegetation water-oil).
The aromatic note of the oil partly originates from the progression in the activity of the lipoxygenase during the kneading process, as it results in the formation of aldehydes, alcohols and saturated and unsaturated esters, i.e. volatile substances with which various flavours are associated, such as "fresh herbaceous", "floral" and the scent of "tomato".
The enzymes responsible for the production of these flavours work best at temperatures from 15°C to 25°C, which is why we control the temperature of the processed product at all times using a PCC touch system, allowing us to modify the temperature in real time.
Finally, the paste is separated by a centrifuge with a two-stage decanter and is then immediately filtered and stored in stainless steel tanks, where we replace the oxygen with nitrogen, thus minimizing the processes of oxidative degradation and allowing