At Escamilla We process 200,000 kilos of olives a day and pack 9 million kilos a year. We have more than 150 hectares of our own olive trees and our 800 fermenters have the capacity to hold up to 8 million kilos.
How are olives processed?
After harvesting the fruit, the olives are cleaned, removing branches, leaves and ripe fruit, using state-of-the-art sorting machines.
Once cleaned, the olives are treated with an alkaline solution to eliminate their natural bitterness. They are then washed and conditioned in brine for fermentation and preservation.
Once this process has been completed, they are ready for consumption. We have green olives, olives of changing colour or purple and black olives.
Green olives are harvested during the ripening cycle, while still immature, before veraison and when they have reached a standard size. The olives are firm, healthy and resistant to gentle pressure between the fingers and do not have spots other than those of their natural pigmentation. The colouring of the fruit may vary from green to straw yellow.
Colour changing or purple olivesare obtained from pink, wine-pink or chestnut-coloured fruits, which are harvested before they are fully ripe.
Black olivesOriginally green, but thanks to an oxidation process, they obtain their characteristic colour and flavour.