Phoenicia's premium quality stems from the centuries-old process by which we make our oil. From start to finish, each step plays an important role in creating an outstanding and uniquely full-flavored final product.
Many modern factories harvest olives quickly and at a low cost through the use of machines. Mechanizing the harvest speeds the process, but allows twigs, leaves and branches to be left in with the olives.
The olives are then shipped in poorly ventilated containers, promoting the growth of mold and resulting in an inferior product. To extract the oil, hot water is used in a centrifugal system, removing most of the nutrients and undermining the benefits inherent to the oil.
Phoenicia hand picks our olives from the trees, some which date back 2,000 years. After picking, the olives are carefully packed in well-ventilated containers to preserve freshness. Before the milling or stone pressing, all twigs and leaves are removed, leaving only healthy olives to be crushed.
Next, the olives are ground into a paste using a large millstone. After resting under the stone for 30 to 40 minutes, the paste is spread onto fiber discs. These discs are stacked and placed into a hydraulic press to separate the oil from the other fruit contents. Hot water and other chemicals are not used in the separation process in order to preserve all nutrients.
After separation, the oil is left to decant in barrels for several months to let the product settle naturally before heading to your dinner table. The oil is not filtered and is "foggy", indicating that the oil has retained its distinctive flavors and aromas in addition to rich antioxidants, vitamins, fatty acids and other nutritious elements.
A savory culinary adventure awaits in every bottle of Phoenicia. Order yours now.
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