STUDY AND OPTIMIZATION OF FACILITIES
- Cleaning and washing of olives
- Milling vs. deboning of olives
- Malaxing of olive paste
- Solid-liquidseparation
- Oilymustclarification
- Stabilization and storage of EVOO
- Bottling
OIL EXTRACTION
- Choosing the optimal time to harvest
- Protocols for extraction of different oils defined
- Extracting parameter settings based on the resultant oil
SENSORY AND CHEMICAL ANALYSIS
- Analysis of the organoleptic quality of the different oils produced
- Chemical analysis (in cooperation with specialized laboratories)
PRODUCT AND PRICE POLICY
- Definition and diversification of the product range
- Assemblies for each commercial quality
- Definition of the pricing range of products
PACKAGING INDUSTRIES
- Identification of different oil qualities necessary at any determined time
- Intermediation in buying bulk oil
- Consulting in product and price policy
TRAINING
- Training for the mill employees on best manufacturing practices to achieve the desired level of quality
- Training sales department giving the sales pitch needed for the sale of different goods
- Specific training in olive oil for restaurants
BRAND AND GRAPHIC DESIGN
- Creating new brands or updating existing
- Design appropriate labeling requirements of different international markets
- Choice of both primary and secondary packaging
PROMOTING
- Advice on submitting samples for different national and international competitions
- Presentations from both domestic and international product
- Creating EVOO trolleys for restaurants
