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THE WORK WE DO TO GET THE OLIVE OIL TO YOUR TABLE
C.H.O, the home of Terra Delyssa, produces large quantities of olive oil every season. The olives we use are under-ripened in our own fields or in fields we control in the Northern and central part of Tunisia.
Olive oil from the northern part has a robust, fruity and peppery taste. The further we go south, the warmer the weather is and the smoother and sweeter the olive oil is. We control our trees and our harvest so that we know exactly the different qualities and quantities we will be offering every year.
With the strict control of our trees being the first step we make to get the terra Delyssa’ quality olive oil we proceed to the following steps:
HARVESTING:
By the end of November every year Terra Delyssa harvests its olives. Hand picked, Olives are collected in nets spread beneath the olive trees. Farmers will do the first cleaning process under the tree by eliminating over ripened olives, moistured ones and leaves. Olives are taken to the mill the same day they are picked. Daily transfer minimizes the time spent between picking and pressing. By contrast, other extra virgin olive oil producers are known to transfer the olives by multi-ton trucks over long distances that expose the fragile fruit to crushing weight and the hot Mediterranean sun, which causes the olives to begin oxidizing thus becoming acidi
CRUSHING:
Olives are taken to a mill for pressing within 24 hours of harvest. At the mill, an olive paste is created by crushing the whole slightly under ripened fruit. the paste is then taken to the presser where the oil will be extracted . This is the process that creates the first cold press olive oil; mo temperature is used and no other press is necessary at this phase. The olive oil is then pumped into a separator in order to separate the oil from the water and small solid particles. The paste will be taken to be repressed and produce a second grade quality olive oil.
ANALYSING, TASTING AND SELECTING :
REFINING:
Is the step that perfects both Olive Oil and Extra Light Olive Oil. Both oils are carefully refined, and then blended with Terra delylssa Extra Virgin Olive Oil (a small amount for Olive Oil; a very small amount for Extra Light Olive Oil) to achieve the appropriate color, taste, aroma and other characteristics associated with each variety.
PACKING:
The fruit of the season is ready to be shipped. We pack our oils in glass bottles, metal tins or we simply shipped in bulk (stainless 55 G drums, flexi tanks or boat loads). Part of our annual crop will go to the Terra Delyssa antipasti cuisine.
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