Harvest dates

Oil Olives : Our Process

  • In April,according to the weather, white flowers bloom
  • In June, the olive changes color, first green, then purple and finally black, slowly the fruit swells oil
  • In September, we picked green olives
  • In December, black olives are picked

Harvesting is done in the traditional manner gaulant olives with a net placed under the tree or using a basket and a ladder. Plantations with 100 to 250 trees per hectare, each tree yielding an average of 15 to 50 kilos of olives.

Panier olives
Obtaining a liter of oil requires 4-6 kilos of olives depending on the variety and press method used. Thus the output can reach 3000 liters per hectare per year.
The olive tree (Olea europea) is a hardy tree that lives for centuries. Medium size, it requires little water and lives in dry soil. If properly cultivated, it can start producing from the fifth year. However, full production is reached after a few decades.
Major and minor constituents of oil extra virgin olie
After the touch of olives, real fruit juice, virgin olive oil is mainly composed of a monounsaturated fatty acid, oleic acid, which represents 65-80% of the fatty acids in the oil olive. This is one of the richest in monounsaturated fatty acids fat.
Virgin olive oil also contains other components present in small amounts but whose role is very important, especially vitamin E and polyphenols. Polyphenols are few substances that are found mainly in green leafy vegetables and fruits that have anti-oxidant.

Extraction Process

The Carthage company olive oil is equipped with the modern means of production including:
  • An ecological and continuous installation of trituration of olive having a 300 ton production capacity/24 Heurs.
  • A laboratory of analyses.
  • A storage unit oil formed by stainless steel tanks.
  • A filtration unit and oil conditioning.

Points forts de l’entreprise :

  • Use olives premium.
  • Provide the utmost care and attention to control the production process.
  • Perform systematic analyzes for each batch of oil, as required by the standards of the International Olive Council IOC.


To obtain 1L from olive oil, we need from 5 to 6 Kg of olives, percentage of oil olives contained depends on the variety and maturity of these.

Origin of olives :
Olives of the variety Chemléli or Chtoui derived exclusively from our planatations harvested by hand, using combs then collected in nets and stored in boxes perforated.

recolte olives
nettoyage olives
Extraction System:
Chain continues in 2 phases outing of an ecological decanter. Our mill apply HACCP, respects the forward and meets the latest European standards of hygiene and safety.

From olive to oil :
The olives are harvested from the middle of November to early January. They are delivered the same day at the oil mill .They are afterward sorted out in a rigorous way from their arrival. Olives too ripe or damaged are eliminated, then the leaves are vacuumed.
Once at the mill, the olives are crushed within 24 hours. The oil is obtained by fruity green mode (crushing fresh olives without storage) which allows it to have a good conservation as rich in polyphenols and vitamin E which are natural antioxidants.

The different stages of manufacture :

  • Washing olives:
      important step which aims to trap leaves, stones, clods, objects collected in nets laid on the ground during harvest.

  • Shredders:
    The fruits are subjected to the action of a hammer mill, which allows to obtain a homogeneous paste.

  • Mixing:
    The olive paste is then kneaded cold pressed to release the best of its oil without chemical intervention or heat. se
    for 15 to 20 minutes in tanks.

  • First extraction:

this step can extract by simple drainage without mechanical pressure 50% of the oil from the olive paste.

This is due to the polarity difference between oil and water (or waters) as a thin stainless steel with a slow, steady motion collect the oil.

Fabrication oil olives
Fabrication oil olives
Fabrication oil olives
  • Second extraction:

Decanter :

The paste is homogenized and into the decanter ecological separating the solid portion, pomace (made by the pulp and pits), the liquid portion, vegetable waters (waters of olives and the production process) and the oil olive. Called ecological decanter because it works without water, using only the water contained in olives (40%) to minimize discharges of vegetable.


Separating oil from water as the outlet of the decanter an aqueous portion always remains.
=> The resulting oil is stored in stainless steel tanks to protect from air and light and temperature controlled to prevent oxidation and to preserve its aroma and its taste and nutritional qualities.

Production oil olives

Our Oil is a juice 100% Natural

Our Oil of olives contains no coloring or preservatives or chemicals. It is a pure fruit juice 100% natural product .

Oil Olives : Our Process