Tat Sabz has initiated its olive oil production process, aiming to transfer the olives from harvest to oil extraction in the shortest possible time. The entire process is conducted under the supervision of specialists and follows European quality standards from fruit reception to final storage.
Initially, the olives are carefully washed using advanced equipment to remove impurities, such as leaves and twigs. The washing line at Tat Sabz is supplied by ASIGRAN, a leading manufacturer of fruit washing machinery worldwide. After washing, the olives are crushed and the resulting paste is processed in a malaxer, where maintaining the correct temperature is crucial for the quality of the final oil.
Tat Sabz employs the cold-press method, continuously monitoring the paste temperature to ensure optimal conditions. The paste is then processed through decanters and separators to extract and purify the oil. Key quality parameters, such as acidity and peroxide levels, are regularly monitored to ensure consistent product quality.
During purification, minimal water is used to prevent the loss of valuable compounds, including polyphenols and volatile substances. This careful approach ensures that the olive oil produced at Tat Sabz retains a high level of beneficial polyphenols.
Storage and Preservation
After extraction, the olive oil is transferred to decantation tanks to remove sediments and excess moisture, and then stored in stainless steel 316 tanks, which meet the highest food-grade standards. The storage environment is fully isolated and temperature-controlled, maintaining a constant temperature throughout storage. This ensures that the oil retains its highest quality over time.
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