rox
Veteran Member
Here I have a cool picture for you, everybody likes pictures.
This picture is showing the end of our Basil Infused Olive Oil.
Over time the debris will decant down to the bottom of the tank and the clean oil will rise to the top as it is lighter.
We don't produce much Basil and Lemon Infused Olive Oil, we store it in the smaller 60 Liter stainless steel tanks that have a spigot on it. To fill the containers Nico simply opens the spigots and fills. When it gets near the bottom of the stainless steel storage tank he stops when he sees the oil coming out to cruddy. He pours it into 5 Liter tanks and let's it decant were he can see it.
If you buy unfiltered olive oil you run a high risk of it having a lot of crud in it. And by crud I mean the grindings of the olive, ground up pit, skin and the meat of the olive. Over time this crud ferments in the containers and it turns your olive oil rancid. This is the primary reason we filter our olive oil through pure cotton, to get rid of this crud. The day before I took this picture the crud was about half way up the container. Little by little Nico will pour off the clean oil into bottles, it is a real skill as you don't want to pour back in the crud that you have just decanted off. Our Basil and Lemon olive oil are not filtered, we don't make enough of it to filter it as you lose a ton through the filtering process as the cotton absorbs the olive oil so it is always going to have some crud in it, but not near the crud percentage as shown in the picture as the spigot we use to fill the bottles sits up higher on the storage tank, but still there is going to be a little crud. This is the stuff that sits lower than the spigot, Nico pours this from the top of the storage tank to empty the tank so he can clean it.
...
This picture is showing the end of our Basil Infused Olive Oil.
Over time the debris will decant down to the bottom of the tank and the clean oil will rise to the top as it is lighter.
We don't produce much Basil and Lemon Infused Olive Oil, we store it in the smaller 60 Liter stainless steel tanks that have a spigot on it. To fill the containers Nico simply opens the spigots and fills. When it gets near the bottom of the stainless steel storage tank he stops when he sees the oil coming out to cruddy. He pours it into 5 Liter tanks and let's it decant were he can see it.
If you buy unfiltered olive oil you run a high risk of it having a lot of crud in it. And by crud I mean the grindings of the olive, ground up pit, skin and the meat of the olive. Over time this crud ferments in the containers and it turns your olive oil rancid. This is the primary reason we filter our olive oil through pure cotton, to get rid of this crud. The day before I took this picture the crud was about half way up the container. Little by little Nico will pour off the clean oil into bottles, it is a real skill as you don't want to pour back in the crud that you have just decanted off. Our Basil and Lemon olive oil are not filtered, we don't make enough of it to filter it as you lose a ton through the filtering process as the cotton absorbs the olive oil so it is always going to have some crud in it, but not near the crud percentage as shown in the picture as the spigot we use to fill the bottles sits up higher on the storage tank, but still there is going to be a little crud. This is the stuff that sits lower than the spigot, Nico pours this from the top of the storage tank to empty the tank so he can clean it.
...

Last edited: