The Ritual of Malaxation and Cold Extraction

At the olive mill, we apply the cold extraction method through modern centrifugation. One of the most critical stages is the malaxation of the olive paste:

• It takes place in closed malaxers to prevent oxidation.
  
• The temperature is maintained steadily below 27°C.
  
• The malaxation time is strictly controlled to release the valuable polyphenols without losing the freshness of the aromas.
  

Speed and Breathing

From Tree to Olive Mill

The quality of our olive oil is a commitment that begins the moment the fruit leaves the tree. To preserve the olive's biochemical identity intact, we transport the harvest to the olive mill within a few hours. This race against time is essential to seal in all the freshness and valuable nutrients of our olive grove.

Transportation is exclusively carried out in special perforated crates. This choice allows the fruit to breathe freely during transit, preventing the development of high temperatures that would alter its organoleptic characteristics even before the extraction process begins. With this respect for the raw material, we ensure that Ploumi reaches your table as a vibrant and authentic expression of the Cretan land.

Technological Progress Meets Tradition

Unlike traditional cold presses that expose the oil to oxygen and light, our closed centrifugal system shields the olive oil and preserves its volatile aromas. This technological precision, validated by the international IFS standard, enables Ploumi to retain:

• Low Acidity: Rapid processing and respectful handling of the fruit ensure an acidity level of 0.3%, well below international limits.
• Vitamin Richness: Vitamins E and K, along with precious tocopherols, remain 'alive,' granting the product its natural health-protective properties.
• Organoleptic Freshness: The vibrant aromas of freshly cut grass, artichoke, and green apple are 'sealed' directly into every bottle.