Our products are placed at the Argentine market and exported to Brazil, Chile, USA and EU countries. Each crop is certified as Kosher by the Chief Rabbinate of Agudath, Israel.
Organic product growth and manufacture processes are agrochemicals and fertilizers free. Fruits are hand harvested and thoroughly selected, thus preserving environmental balance in the area and generating pollutant free higly healtly food.
Olive varietals for olive oil are Arbequina, Frantolo and Fraga; for preserved olives are Sevillano, Giant Manzanilla, Arauco, Acolano, Empeltre, Nevadillo and Santa Catalina.
The company’s production capacity amounts to 900 tons of olive oil and more than 1,200 tons of olives a year.
We carry out the whole olive process, thus producing a maximum quality Extra Virgin Olive Oil.
At TERRASANA traditional and most up to date technologies joint each other in order to obtain olive oil by means of drying, whashing olives in water and grinding that are applied no sooner olives are cropped, thus obtaining a maximum quality Extra Virgin Olive Oil featuring less than 0.5 acidity degrees.
We also count on state-of-the-art technology with regard to chemical free organic oil extraction at low temperatures: 16 presses, 2 classification lines, 100 ton tanks for olives and 300 ton tanks for oil. We keep a strict quality contol all over production process stages.
Our honey is porcessed at maximum care in a high automation level industrial plant.
After its storage, homogeneization, pasteurization and fractioning process, performed pursuant to high level quality standards, our honey is packaged. State-of-the-art technology at the service of an extremely natural product.
Well-known TERRASANA is one of Argentina’s largest IFOAM and NOP certified organic country states.
a. Organic olive oil extraction and process plant with two state-of-the-art j2 & j3 Pieralisi featuring 1,200 tons production capacity per year and 800 ton storage capacity in stainless stell tanks.
b.Table olive processing plant featuring a manufacture and storage capacity of 1,500 tons per year.
In order to obtain a quality organic extra virgin olive oil fruit collection is performed at right ripe time, when most olives are turning their color, a few of them are green and some are already ripe. In order not to damage olives a tender grow of the olive grove is necessary. Then, avoiding them to be spoiled, olives must be immediately taken to the oil press.
Extra virgin olive oil is extracted from olives. Olive composition at harvest time if extremely changeable depending on olive varietals, soil, weather and growth. When harvested an olive approximately features:
• Oil: 18-32%
• Water: 40-55%
• Pit and vegetable tissues: 23-35%.
Olive oil extraction and making processes comprise several stages: Olives are hand harvested in order not damage them and then washed to remove dust or any residues. Once olives are harvested, they are taken to the press where they will get free of their leaves and twigs in case they feature them. After that the paste must be made. The olives are milled in order to break cell structures where oil is contained. This process is named milling. Then malaxing forms a permanent oleaginous base resulting in a wet paste being suitable to be separated.
Extra virgin olive oil extraction is usually carried out by means of two methods, by hydraulical pressing or by centrifugal force. Olive paste is malaxed and then placed in different wicker mats in order to be hydaulically pressed or otherwise the paste is centrifuged thus obtaining three phases (oil, vegetable water and waste).
This paste is cold pressed in order to extract extra virgin olive oil. Oil being extracted from first pressing is the one featuring the best quality. Either by means of a decanter or vertical cetrifugals that do not damage oil properties, extra virgin olive oil is spearated from olive’s water. Both liquids, water and oil, are extrated together after cold pressing. Extra virgin olive oil obtained after pressing appears cloudy since it features some solids in suspension. These solids can be removed by decantation or filtration. Extra virgin olive oil is not filtered since some scent or gustatory properties are lost. Therefore it is decanted. This process takes some 40 days. Along this period of time oil rests at about 18ºC. Solids in suspension settle at the bottom and simply by means of a faucet placed above solids' level oil can be extrated.
Once organic olive oil is separated, it must be preserved in stainless steel containers or vitrified oil presses. These it must neither be exposed to sun rays nor suffer abrupt movements, and a must be keept at a gentle permament temperature. Organic olive oil properties can be preserved in this way only.
Organic extra virgin olive oil is oil at its highest quality in every sense, from its growth to its complex making process. This kind of oil features several properties since it lacks chemical products. All olive varietals offer excellent organic olive oil provided that olives are healty, are grown pursuant to organic agriculture, are malaxed on the same day they were harvested and that oil is properly stored. Otherwise, storage period would help oil losign its properties.
Our products are certified by Organización Internacional Agropecuaria and Each crop is certified as Kosher by the Chief Rabbinate of Agudath, Israel.
Fruits are hand harvested and thoroughly selected, thus preserving environmental balance in the area and generating pollutant free higly healtly food.