My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Extra Virgin Olive Oil
Reception
The olives arrive at the mill every day and are inspected to ensure that they are in perfect condition to guarantee the good quality of the oil.
The olives are then cleaned of leaves and impurities from the harvest. They are then weighed and stored for washing and oil production.
This process is carried out in a very short time so as not to damage the olives and to avoid alterations in acidity and abnormal flavours.
Processing
Mallafré works with eagerness and care to obtain virgin oils with all their aroma, flavour and colour, without loss of vitamins and natural properties, and produces the extra virgin olive oil in a stone mill, from which the olive paste is obtained.
With this paste we proceed to make a selective cold extraction using the Sinolea and the Palacin filter, a process from which we obtain between 40% and 60% of flower oil, i.e. oil obtained without pressure; the remaining oil is obtained by centrifugation.
All the parts that come into contact with the olives are made of stainless steel. The oil is then naturally decanted, classified and stored in underground tanks called "lagares", which are ideal because they have a very stable temperature.
From the "cup" it goes to the bottling machine, which bottles it in various formats
Olive oil tradition.
Mallafré is a family oil mill founded in 1934 by the grandfather, Joan Mallafré Salvado, and the grandmother, Josefa Cros Torrents, in Riudoms, a town in the Baix Camp region (Tarragona).
At that time, the mill consisted of a stone millstone and a hydraulic press. In 1975, with the help of my father, Humbert Mallafré Cros, my grandfather installed another set of millstones and a second hydraulic press.
In 1984, my father expanded the mill again with the acquisition of two more modern hydraulic presses.
Due to the increase in olive production, in 1989, with the help of the third generation, a new centrifuge system was introduced with the acquisition of a press with a capacity of 40,000 kg of olives per day. Subsequently, another continuous press was acquired, which doubled the milling production.
In 2003 we acquired a new mill to produce 100,000 kg per day.
Our oil mill is unique in its kind, as it is formed by a set of millstones, four hydraulic presses and two continuous systems with partial extraction system called Sinolea and Palacin, with their respective decanters and centrifuge
Extra Virgin Olive OilReceptionThe olives arrive at the mill each day and are inspected to ensure that they are in perfect condition to guarantee the good quality of the oil.They are then cleaned of leaves and impurities from the harvesting process. This process is carried out in a very short time so as not to damage the olives and to avoid alterations in acidity and abnormal flavors.ProcessingMallafré works with eagerness and care to obtain virgin oils with all their aroma, flavor and color, without loss of vitamins and natural properties, and produces the extra virgin olive oil in a stone mill, from which the olive paste is obtained.With this paste, a selective cold extraction is made using the Sinolea and the Palacin filter, a process from which between 40% and 60% of the oil is obtained from flor oil, that is, oil obtained without pressure; the remaining oil is obtained by centrifugation; all the parts that come into contact with the olives are made of stainless steel. The oil is then naturally decanted, classified and stored in subway tanks called "lagares", which are ideal because they have a very stable temperature. From the "cup" it goes to the bottling plant, which bottles it in various formats Olive oil tradition.Mallafré is a family oil mill founded in 1934 by the grandfather, Joan Mallafré Salvado, and the grandmother, Josefa Cros Torrents, in Riudoms, a town in the region of Baix Camp (Tarragona) In those days, the mill consisted of a millstones or stone mill and a hydraulic press. In 1975, with the help of my father, Humbert Mallafré Cros, my grandfather installed another set of millstones and a second hydraulic press. In 1984, my father expanded the mill again with the acquisition of two more modern hydraulic presses. Due to the increase in olive production, in 1989, with the help of the third generation, a new centrifuge system was implemented with the acquisition of a press with a capacity of 40,000 kg of olives per day. Subsequently, another continuous press was acquired, which doubled the milling production, and in 2003 we acquired a new mill to produce 100,000 kg per day.our mill is unique in its kind, as it consists of a set of millstones, four hydraulic presses and two continuous systems with partial extraction system called Sinolea and Palacin, with their respective decanters and centrifuge
