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Production of Extra Virgin Olive Oil

Establecimiento OLIVUM provides a detailed and comprehensive analysis of the parameters taken into account to start the harvest at the right time and obtain Extra Virgin Olive Oils that meet the requirements established by the IOC (International Olive Oil Council). IOC(International Olive Oil Council).

Once the olives have been harvested, they are sent to the factory and enter a continuous processing system that uses centrifugation (decanter) as the basis of the extraction. In that way, it is possible to obtain an olive oil that maintains all organoleptic characteristics of each variety, such as the fruity taste of the Frantoio or the spicy and sour flavor characteristic of Coratina and Picual.