The Process

Healthy soils Healthy Olives

Donika olive oil begins the annual harvest from the end of October (10/30/24), which lasts several weeks. In the early hours of the morning, using ladders, we meticulously pick our Kalinjot olives from the crowns of the trees, focusing on those that are most immersed in the sunlight. These carefully harvested olives are delicately placed in baskets, ensuring that they never come into contact with the ground.

In intervals of three hours, our pristine olives travel a short journey to our facility, continuing until mid-November (11/15/24). Upon arrival at our facilities, each batch undergoes a meticulous, scientific conversion process, transforming our exceptional olive fruits into our renowned Donika premium extra virgin olive oil. It is as follows below:

Weighing and Reception

Weighing and Reception

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

Preliminary Cleaning

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.

Thorough Washing and Bacterial Cleaning

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.

Air Pressure Cleaning

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

Rinsing and Preparing for Pressing

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.

Olive Pressing

Olive Pressing

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.

Homogenization

Homogenization

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.

Decanting

Decanting

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.

Secondary Separation in Separator

Secondary Separation in Separator

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

Final Collection in Stainless Steel Tanks

Final Collection in Stainless Steel Tanks

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.

Packaging

Packaging

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.

The Process

Healthy soils Healthy Olives

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