Moulin du Calanquet works exclusively with traditional olive varieties typical of the Alpilles, such as Aglandau, Salonenque, Grossane, Verdale, and Picholine. All of these olives are processed as "fruity green," a method that preserves the fresh and vegetal aromas typical of high-quality olive oils. This commitment to excellence ensures oils that are rich in flavor and intensity.
To prevent any natural fermentation, the olives are handpicked and transported to the mill within 24 hours of harvest. This swift processing is essential to ensure the optimal quality of the olive oil. In addition, strict control of the olives' ripeness and sanitary condition is carried out as soon as they arrive at the mill.
Before the extraction process begins, the olives undergo a meticulous washing stage. This process includes the removal of leaves and foreign materials such as stones or branches to ensure the purity of the raw material and the safety of the machinery. This crucial step guarantees that only clean and healthy olives are processed, contributing to a high-quality olive oil.
The olives, including their pits, are then crushed using a hammer mill. This crushing process releases the oil by breaking down the cell walls of the fruit. The resulting paste is homogeneous and ready for the next stages of processing. This mechanical operation is performed with precision to preserve all the organoleptic qualities of the olives.
Malaxation is a key step during which the olive paste is stirred for about 45 minutes at a controlled temperature of 25 to 27°C. This process, corresponding to cold extraction, allows the paste to homogenize and facilitates oil extraction while preserving its precious aromas and nutritional benefits. No chemicals are added during this stage.
At Moulin du Calanquet, the separation of solid elements (pomace) and liquids (water and oil) is done through a mechanical decantation process. This decanter uses the density difference of the materials to isolate the oil without the use of chemicals. Next, centrifugation perfects the process by separating the residual water from the oil. The extracted oil is then carefully stored in airtight tanks, protected from air and light, at a constant temperature between 18 and 22°C. This rigorous storage stabilizes the oil before it is bottled, which is done according to demand to guarantee its freshness.
Discover Moulin du Calanquet’s olive oils at SIAL Paris 2024, from October 19 to 23. Visit us at stand MN009 in Hall 5A to taste our products.