harvesting the olives enter the olive oil extraction process.
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.
this part of the process, Giulio Bertrand has partnered with Pieralisi who
currently supply 70% of the world's extraction plants.
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%.