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After harvesting the olives enter the olive oil extraction process. The different cultivars are processed separately. After being picked, washed and sorted, the olives are crushed and then transferred to a horizontal centrifuge where the oil is extracted. Any water in suspension and sediment is removed with a special separator. It is critical for the entire process to be conducted within 48 hours of picking.

For this part of the process, Giulio Bertrand has partnered with Pieralisi who currently supply 70% of the world's extraction plants.

Morgenster has a top of the range Pieralisi oil extraction plant big enough to receive and process the olives immediately upon arrival, a maximum of 6 hours after harvest. The term "Extra Virgin" relates to the level of fatty acids present in the oil and is ultimately determined by the temperature at which the olives are processed. An oil must have an acidity of <0.8% in order to be classified as "Extra Virgin". The Pieralisi press allows Morgenster to control the temperature throughout the extraction process which guarantees that every drop of oil produced at Morgenster is extra virgin with an acidity of <0.3%.
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P.O. Box 1616, Somerset West, 7129, South Africa
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