THE MILL
AN ORGANIC ARCHITECTURE
We wanted to design a building that would be a bold architectural reference that would not alter the values of the landscape of the Garrigues, whose art of dry-stone construction is a Unesco cultural heritage," said architect Marc Alventosa, of the Barcelona firm Alventosa Morell Arquitectes, who designed this iconic project. To this end, the 17-metre-high building is buried in the ground to blend into the landscape, following the model of the agricultural terraces of the olive groves. From the outside, the mill mimics nature: stone walls, roofs planted with native plants and trees. Inside, the rock becomes a decorative element. The reception area, which is the only visible volume, served by an organic architectural design, emerges at the top of the hill like a landmark. Its concrete roof follows the soft lines imposed by the natural environment and its glass façade offers an exceptional panoramic view of the farm and the Montsant and Pyrenean ranges.
AT THE CUTTING EDGE OF TECHNOLOGY
Our olive oil mill is one of the most modern in the world. It allows us to produce a unique extra virgin oil, with its own aromas and flavours and nuances. We have pursued a quest for excellence in every detail, with no lung hoppers for storing olives, continuous olive cooling technology, machines for de-stoning olives and others for crushing whole olives, no headspace mixers, state of the art separators, continuous filtration, elastomer free pumping at very low speed, temperature storage, controlled headspace and inert atmosphere packaging. The advanced technology, that we use, always goes hand in hand with the care, love and passion for the land and production processes. They are essential conditions for producing some of the best extra virgin olive oil in the world.
THE HARVEST
THE HARVEST RHYMES WITH AUTUMN
When the Garrigues take on their first red hues, in October with its autumnal lights, it is the beginning of the harvest for ELIXIR. In order to keep its fruity attributes and primary properties, the harvest begins at dawn. The Arbequina is at the height of its greenness and vivacity, where it expresses the most flavour: bitterness, ardour and aroma. This early-harvested oil is distinguished by its very low oleic acidity and its high vitamin and its antioxidant content. In November, the small Arbequina continues to ripen and turns red. It is then ready for the second harvest: L'OLI, "Réserve Familiale".
FROM OLIVE TO OIL IN 10 STEPS
As soon as the olives are received at the mill, the process of transformation into olive oil begins.
1- LEAF REMOVAL
With the help of a fan that separates the leaf from the olive.
2 - WASHING
With pure water, to remove dust.
3 - COOLING
In order to optimize the intensity of fruitiness: a practice that is rare enough to be highlighted.
4 - DRYING
To eliminate any danger of added water.
5 - CRUSHING
The whole olives are crushed to obtain an homogeneous paste including the stone, the kernel, the pulp and the skin.
For our ELIXIR oil, the olives are de-stoned before being crushed. To do this, the pulp and skin are separated from the whole stone, without breaking the stone or the kernel inside it. The aim is to extract the oil from the pulp of the olives alone.
6 - MIXING
This operation consists of mixing the paste obtained, at low speed, at low temperature, and in the absence of oxygen, to reinforce the aromas, and break the emulsion produced in the grinder. This is how the oil is released!
7 - CENTRIFUGATION OF THE DOUGH
It allows the oil obtained to be separated from the rest of the residues: water present in the olive, and solid residues, such as pieces of stone, skin and pulp.
8 - OIL STABILIZATION
There are two possible processes: a final centrifugation, and/or filtering with natural fibers.
9 - STORAGE
Our latest generation vat room, created by the Italian designer De Franceschi, ensures conditions of optimal conservation with freshness, absence of oxygen and light.
10 - BOTTLING
It is also carried out in the absence of oxygen and light, after receiving clients' orders.
