The harvested olives undergo systematic weighing upon arrival and are subsequently transferred to the processing facility.

The olives are introduced into a collection bin, initiating their progression onto a conveyor system. At this stage, preliminary cleaning ensues, primarily focusing on the removal of leaves through air suction.

Following the preliminary cleaning, the olives undergo a comprehensive washing process that utilizes fresh, clean water. Concurrently, a bacterial cleaning (mechanical agitation) stage is implemented to ensure optimal hygiene.

The olives then undergo a final cleaning step involving the application of air pressure, effectively eliminating any lingering impurities.

Upon completion of the cleaning phases, the olives are transferred to another bin for a thorough rinsing with clean water. This prepares them for the subsequent pressing phase.

The olive pressing operation commences, involving the incorporation of olive pits. This step, executed by a milling machine, results in the formation of a homogeneous olive paste.

The olive paste is directed to designated rooms with a controlled temperature of 22-24 degrees Celsius, maintained for a duration of 30-35 minutes. This refers to the process of creating a consistent and uniform mixture of the olive paste, facilitating the separation of oil from the paste and water, thereby optimizing the extraction process.

Following homogenization, the resulting paste undergoes decanting, a critical phase where the oil, dough, and residual water are separated. Although not entirely devoid of water at this stage, a significant separation occurs, with the oil rising to the top.

The decanted material proceeds to a separator where a complete separation of 100% pure oil from any remaining water is achieved.

Our unfiltered olive oil undergoes a natural steeping process within our underground stainless steel tanks, housed in a dark, temperature-controlled environment. Maintained at a consistent temperature (18-20 degrees), the oil remains undisturbed for three periods of 10 days each, totaling 30 days. During this time, gravity facilitates a self-cleaning process wherein the olive oil naturally separates from the final amounts of accumulated sediment at the bottom of the container. These last impurities are removed and is now the Donika Olive Oil you know and love.

Once your order is placed, our small team personally bottles the oil as the orders come in, hand-places every label, and are shipped out to you as a labor of love. The tank, vacuum-sealed for optimal preservation, ensures that the olive oil remains shielded from oxidation and is untouched by air until you open it in your home. Throughout the process, periodic sampling and quality control measures are implemented to uphold desired standards for acidity, peroxide levels, and sensory characteristics.