Biolivar we control with regulators the strict compliance of the organic regulations because our target is to make healthy products with the most nutritional quality and the production is based on the optimum use of the natural resources.

  • Harvest

    This process begins each year in the olive grove during the months of September and October with the olive harvest through the traditional method called “milking” . This method is picking up the olive by hand to avoid damaging the fruit.
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  • Transport

    Transport from the olive grow to the factory is realized in plastic boxes to avoid compress olives.

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  • Reception and Classified

    • Washed: Once we receive olives, we proceed to wash them.
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    • Remove olive stalk and leaves: Olives are directed to machine through rolls which are longitudinally and they rotate in opposite directions two to two where there it removes the stalk.
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    • Inspección: Removed olive´s stalk, this goes to dynamic table where it is inspected and there we separate olives which don´t keep quality requirements.
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    • Establishment: This work begins when olives separate in different sizes, they are deposited in a solution of water and salt to conserve and to ferment them until to get tanning desired point. We use only the curing process for green olives and black olives, varying only the curing time from Four months for black olives to twelve months for green olives.
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  • Establishment

    This work begins when olives separate in different sizes, they are deposited in a solution of water and salt to conserve and to ferment them until to get tanning desired point. We use only the curing process for green olives and black olives, varying only the curing time from Four months for black olives to twelve months for green olives.

  • Making of presentations

    When olives are tanned, these separate in the form they are going to be submitted. Actually we make the following presentations: Green and Black olives with pits, boneless green and black olives and green olives stuffed with anchovies. In all these cases olives are inspected when they are out of deposits to control the quality.

    Olives are with pits, they are going to be packaged once they have passed control, in the other cases they pass the inspection to the pitting and padding process. After bone and fill in olives, these are going to carry until the densimeter for decant whole olives or loose that there were to stay , ensuring product quality.

  • Packing

    Once olive are ready, these are going to our multiformat line packaging, this line is completely made of stainless steel and plastic food, where olive are going to packaging glass jars.

  • Conservation

    We have own industrial code that we use to sterilization process or pasteurization process (in batch) according to required the product.