The Craft of Cold Extraction & Gentle Malaxation
At our mill, we employ the cold extraction method using advanced centrifugation technology. One of the most critical stages in this process is the malaxation of the olive paste:
- Closed Malaxers: Conducted in hermetically sealed vessels to prevent any exposure to air and oxidation.
- Strict Temperature Control: The temperature is maintained consistently below 27°C (80.6°F).
- Precise Timing: Kneading duration is rigorously monitored and optimized to release valuable, bioavailable polyphenols while locking in fresh, vibrant aromatic compounds.
Speed and Breath
From Tree to Mill
Our commitment to supreme olive oil quality begins the exact moment the fruit leaves the branch. To preserve the olive's biochemical integrity entirely intact, we transport each harvest to our mill within mere hours. This race against time is vital to lock in all the vibrant freshness, potent antioxidants, and delicate nutrients of our estate groves.
Transport is carried out exclusively in specialized perforated crates. This deliberate choice allows the freshly picked fruit to breathe freely throughout transit, preventing heat buildup and fermentation that would compromise its pristine organoleptic profile before extraction even begins. Through this uncompromising respect for the raw fruit, we ensure that Ploumi reaches your bottle as a vibrant, authentic expression of Cretan soil.
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From Branch to Mill
Exceptional quality is a race against time that begins the instant the olive is picked. To safeguard the fruit's bioactive compound profile and delicate aromas, our harvest arrives at the estate mill within a few short hours.
We transport our olives exclusively in shallow, ventilated crates, ensuring optimal airflow and preventing thermal buildup or bruising during transport. By protecting the fruit from premature oxidation, we guarantee that Ploumi arrives at your table uncompromised—fresh, vibrant, and alive with the authentic energy of Southern Crete.
Technological Excellence Meets Tradition
Unlike traditional olive presses (cold press) that expose the oil to oxygen and light, our closed-circuit centrifugation system shields the olive oil and ensures that all delicate volatile aromatics are fully preserved.
This technological precision, validated by the international IFS Food standard, enables Ploumi to maintain:
- Ultra-Low Acidity: Rapid processing and gentle fruit handling consistently deliver an acidity level of 0.3%, well below international extra virgin benchmarks.
- Rich Vitamin Profile: Vitamins E and K, along with potent active tocopherols, remain fully bioavailable—endowing the oil with its natural anti-inflammatory benefits.
- Vibrant Organoleptic Freshness: Characteristic notes of freshly cut green grass, crisp artichoke, and green apple are sealed directly into the bottle.
