At Dora we control every stage of the production cycle, from harvest to bottle. Everything takes place on the farm, from harvest to milling to bottling and packaging. Our eco-friendly procedures are designed to guarantee extremely high standards and a final product of the best quality.
We only use renewable energy, which we produce with solar panels, and we recycle all the residues from the olive processing phase as biomass for our central heating system and fertiliser in the olive orchard…
DORA really is an open air workshop of sustainability!
Harvest time usually begins in mid-October and lasts until mid-November, olives are harvested by hand, and collected in nets placed around the foot of the tree.
The utmost care must be taken in harvesting and storing olives before they are pressed, protecting them from bruising.
We try to ensure that the amount of time between harvest and extraction is as little as 5 hours.
The Processing Phase
Once the harvested olives reach the olive mill, they are passed over a vibrating belt to separate them from any remaining leaves and twigs.
It is important that there is no delay in extracting the oil from the olives, as the fruit can start to oxidise and ferment, damaging the quality of the oil.
Production methods, especially at pressing stage, really do make a difference, with an impact of 80% on quality and health benefits of the final product. Cold pressed means that minimal heating is used when mechanically processing the olives to make the oil.