The extra virgin olive oil is extracted by cold pressure centrifigation and removed in closed circuit stainless tanks. It is disposed of within two months.
The extra virgin olive oil is produced at the cooperative's mill.
This is recognised by the PAD and holds the appropriate operating permit. Production is electronically recorded: the computer system enters on every piece of printed matter the code number allotted when the mill was recognised.
This is one of the requirements imposed for the purposes of the olive oil production aid scheme.
In connection with production security, the joint declaration of production of PDO or PGI olive oil by the oil producer and the crusher of the olives will carry the mill's code number and will be one of the documents required for certification of production of the PDO or PGI oil.
Naturally the same will apply for any other mill that may be installed in the specified geographical area for production of Thrapsano PDO olive oil.