Quality
- From the beginning, Valencano was created as an organic plantation and has been continuously operated and certified as such.
- In the summer of 2022, we expanded the olive grove with another two, directly adjacent, small plantations. Both were operated like organic plantation but not yet certified – the official application for conversion was initiated in 2023.
- Harvested by hand.
- Within a few hours after harvest, the olives are processed into oil.
- Processing at Grubić in Bale
- A modern Pieralisi processing line that meets the highest quality standards, with innovative elements, where the Grubić family’s years of experience can come into play.
- They are ground into a paste by a hammer mill and mixed under constant cooling. Thereafter, the oil is extracted by centrifugation.
- The whole process takes place slowly at a controlled temperature (up to 24°C).
- Storage takes place at 14-19°C.
- The suspended matter settles within 4-5 weeks.
- The filling as well as the labeling is done by hand.
- We only produce certified organic extra virgin olive oil (EVOO).
Our analytic values based on olive harvest 2022:
|
Type of value |
Unit of measurement |
Limit |
Valencano |
Valencano |
Valencano |
|
Acid value |
g/100g oil |
<0.8 |
0.15 |
0.14 |
0.22 |
|
Peroxide value |
mEq O2/kg oil |
<20 |
4.1 |
4.8 |
3.5 |
|
Polyphenol |
mg/kg oil |
>250 |
396.52 |
459.72 |
500.74 |