Processing olives is probably the most important factor of making Anastasia extra virgin olive oil. Cleaning process water regularly, using the right temperature of olive pasta and water, using the right amount of water are few of the factors that must be constantly monitored in order to have quality oil.

Owning the Analiontas olive factory gives us the advantage to strictly control the process, from beginning to the end.

Step 1 Containers
Olives are received at the Factory in special containers. These patterned containers minimize the danger of contaminating the inside of the building.

Step 2 Washer
After removing leafs, we wash the olives in clean water. Dirty water has consequences in the smell (ground smell), the chemical characteristics (peroxide) and the bacterial analysis.

Step 3 Hummer mill
Cleaned olives are crushed in the hummer mill. Using different diameter in the hummer mill gives as different characteristics in olive oil (phenol content, bitterness etc).

Step 4 Tank Mixer
Great attention must be given at time and temperature of the olive pulp inside the tank mixer. Thirty minutes mixing at a temperature of not more than 30C is most probably the best combination. More or less mixing time and pulp temperature might have severe affect at the aroma of the oil, the oxidation and the peroxide value.

Step 5 Decanter and Vertical Centrifugal Separator
After preparing the pulp we start the separation of olive oil.
At the decanter we separate three things: A. Vegetable Water. Water from the olive fruit together with water added during the process. B. Husk. Olive pits and the flesh of the olive fruit. The husk is used for heating, extraction of pomace oil, land improvement, fertilizer etc. C. Oil. Dirty olive oil with some water.
At the Vertical Centrifugal Separators we the dirt and water from the olive oil

Harvesting
Starting from the mid October and all the way to March, people of all ages, are using a variety of techniques from hand picking to mechanical to harvest olives. Choosing the right time to harvest is one of the most critical factors of olive oil quality. It is mutually accepted by people in this field, that olives must be 2/3 black in order to be harvested and have an excellent quality olive oil. Of course there is always a matter of personal taste. If you ask me I prefer oil from olives that are 2/3 green and others that are entirely black. Except from the intense aroma, harvesting olives that are not completely black, gives you long life oil.

Harvesting is not just harvesting but a lot more. In Cyprus we have many, mostly small olive farms, belonging to different families. When the season start, and mostly at the weekends, each family gather together, from the grandparent to the grand child, to pick olives. We use the harvesting period as a way for family reunion. Leaving our jobs behind, we go to the fields, we harvest olives, we start fire and we have meal there, we talk and have fun.