{"id":15070,"date":"2025-10-24T10:17:40","date_gmt":"2025-10-24T08:17:40","guid":{"rendered":"https:\/\/www.castelas.com\/olive-oil-miller\/all-the-steps-from-harvest-to-bottling\/"},"modified":"2026-06-15T10:17:56","modified_gmt":"2026-06-15T08:17:56","slug":"all-the-steps-from-harvest-to-bottling","status":"publish","type":"page","link":"https:\/\/www.castelas.com\/en\/miller\/all-the-steps-from-harvest-to-bottling\/","title":{"rendered":"All the steps from harvest to bottling"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tThe Steps\t\t\t<\/h2>\n\t\t\t\t
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from olive harvesting to olive oil bottling<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We established Moulin Castelas in 2002, modeled after a wine cellar. Indeed, the production of olive oil closely resembles that of wine. Take it from a winemaker’s daughter! The harvesting of perfectly ripe olives, the extraction of juices, the blending of varieties… everything follows a similar approach. <\/p>

We chose to equip ourselves with our own mill to master the entire production process, from selecting the olive harvest date to the manufacturing method and blending. This allows us to extract the best from each variety and, above all, to create an olive oil that reflects our vision of this elixir. <\/p>

Like certain winemakers, we strive to highlight the fruit and crispness of the olive in our oil, while imparting a clear, pure, and refined profile. A bit of this philosophy flows into our bottles… <\/p>

The harvest takes place from mid-October to the end of November. Discover all the steps, from olive harvesting to olive oil bottling. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tOlive Harvesting\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

in the orchards<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Olives are harvested using combs and nets.
They are transported to the mill in pallet boxes, each containing approximately 300 kg of olives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tDefoliation \t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

and traceability<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Upon arrival at the mill, the olives are unloaded into the defoliator. This machine operates like a powerful blower with conveyor belts to remove leaves and branches.
The olives are then weighed and identified by orchard, variety, and arrival time: this ensures traceability. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tWashing\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

of the olives<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The crate unloader empties the olives, which are then conveyed to the washer.
The olives pass through this water bath to remove dust accumulated during the summer. Once clean, they are guided by an auger to the crusher. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"step4-crushing\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tCrushing\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

of the olives<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The crusher is the key element of our facility. To preserve the components of the olive that give the oil its aromas and flavors, it performs a gentle crushing.
A slow action pushes the olives through a first screen that pre-crushes, then a second screen gently finishes the crushing without heating the paste.
The olives are crushed with their pits, as the pit contains an antioxidant, acting as a natural preservative. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"step5-malaxation\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tMalaxation \t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

of the paste<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The resulting paste then goes into the malaxer. The malaxer is a tank containing an auger that allows the paste to be kneaded for 20 to 30 minutes to release the vacuoles containing the olive oil. During this phase, the temperature is maintained below 27\u00b0C, hence the term cold extraction. We perform a short malaxation to transfer all the fruitiness of the olive pulp to our oil. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tSeparation\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

by decanter<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The decanter separates solid elements from liquid elements. The operation is carried out by centrifugation in a large metal cylinder rotating at high speed. The paste is pressed against the walls of the drum.
The lighter oil is collected in the center of the cylinder.
The solid compounds, called \u201cwet pomace,\u201d are recycled as compost in our orchards to provide nutrients for the trees. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tCentrifuge\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

vertical<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The oil passes through a second, gentler vertical centrifuge, which cleans it of any impurities. The 100% olive oil final product descends by gravity into tanks located in the basement. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tOrganoleptic\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Upon exiting the centrifuge, an olive oil sample is taken to check the acidity percentage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tStorage\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

in stainless steel tanks<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Each stainless steel tank has a floating lid that protects the oil from oxidation, its great enemy. It rests peacefully there, protected from light and at a constant temperature (18\u00b0C). <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"step10-bottling\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tBottling\t\t\t<\/h3>\n\t\t\n\n\n\t<\/div>\n\t\t

on the property<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bottling is done as needed. The dressing of our bottles is the final care provided before shipping or on-site sale. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\n\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tOlive
Grower \t\t\t<\/h2>\n\t\t\t\n\n\n\t<\/div>\n\t\t

in the Vall\u00e9e des Baux de Provence<\/p>\n\t\t

Producer and Miller in Provence. We welcome you every day, in the heart of the Vall\u00e9e des Baux de Provence, under the protective gaze of the castle, for a gourmet escape against the backdrop of a Van Gogh painting. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\tThe Olive Tree, the True Star\t\t\t<\/h5>\n\t\t\n\n\n\t<\/div>\n\t\t

of the Alpilles<\/p>\n\t\t

In the Vall\u00e9e des Baux de Provence, the olive tree reigns supreme.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tVisit our orchards\t\t\t<\/h5>\n\t\t\n\n\n\t<\/div>\n\t\t

in an exceptional setting<\/p>\n\t\t

45 hectares under the Protected Designation of Origin (PDO) of the Vall\u00e9e des Baux de Provence and 65 hectares in the Plaine de Crau.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t<\/svg><\/span>\n\t<\/div>\n<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tThe Mill\t\t\t<\/h5>\n\t\t\n\n\n\t<\/div>\n\t\t

built in 2002<\/p>\n\t\t

We built the Castelas Mill based on the model of a wine cellar. Indeed, the production of olive oil closely resembles that of wine. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\t
\n\t\t<\/svg><\/span>\n\t<\/div>\n<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\ta team\t\t\t<\/h5>\n\t\t\n\n\n\t<\/div>\n\t\t

of women and men<\/p>\n\t\t

it is a team of women and men who have grown together since its creation by Catherine and Jean-Benoit Hugues.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
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\n\t\t<\/svg><\/span>\n\t<\/div>\n<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

MOULIN CASTELAS – AOP Olive Oil from the Baux-de-Provence Valley<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":16527,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-15070","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAll the Steps from Harvest to Bottling Process<\/title>\n<meta name=\"description\" content=\"From harvesting olives to bottling, explore all the steps in crafting exceptional olive oil that captures the essence of each variety.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.castelas.com\/en\/miller\/all-the-steps-from-harvest-to-bottling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All the 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