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Process for production of olive oil
.....Specialized equipment from Italian company Pieralissi is used for the production of olive oil. The model used is "PANORAMA", with maximum capacity of 1100 kg/h. The equipment is using centrifugal force to extract oil from olive fruits. The production process starts with the weighting of olives, which are then washed in the entry section.
Following this, the whole fruits including kernel are crushed into a paste. The paste is then heated up to 30°C (degrees celzius) over the period of 30 to 45 minutes. When the desired temperature is reached, the olive paste is moved to the section called "decanter".
The decanter is used to separate water and oil from the solids. A mixture of oil and water is then pumped into a section called "separator" where oil is separated from water. The extracted oil is then moved to special containers, where it settles down before being bottled.
The entire process is computerized and monitored from the beginning to the end. The majority of olives, or approximately 90% are sort called "oblica" that originates from the region of Šibenik, Zadar and Benkovac. The rest of fruits are "levantika", "lechino", "picholino" etc.

The packing
.....Before packing in bottles the oil must get the standard quality for having the title of EXTRA VIRGIN olive oil. The most important parameter of extra virgin olive oil are free fat acids to a maximum degree of 0.8%. The oil is prepared (from own production or from redumption) for packing in inox holders of 5000 l.Before packing the internal analisis as well as external is done at the Institute for public health.The packing is done in dark glass bottles size: 1l; 0,75l; 0,50l; 0,25l.
The oil packed in this way is put in cardboard size 6/1 for 1l; 12/1 for 0,75l; 15/1 for 0,50l and 24/1 for 0,25l.