PRODUCTION PROCESS AND QUALITY
Quality has many definitions, but in the field of olive oil, the quality will described by an oily juice from olives in perfect maturity, from a healthy olive tree, the oil is obtained from a fresh fruit and avoiding any manipulation or treatment that alters the chemical nature of its components, both during extraction and during storage.
Within the same quality you can find different types of oils determined by certain organoleptic characteristics (color, smell and taste) and chemical components.
Olive oil is probably the food with greater restrictions Legislation analytical specifications. Of all these analytical parameters, which are considered as quality parameters are: acidity, peroxides, ultraviolet absorbance and organoleptic characteristics established by a tasting panel (all other parameters are parameters legislated purity).
It is important to know that the acidity of oil has nothing to do with the concept of “acid” that traditionally employ, nor have anything to do with the feeling of acidity in the stomach that produces the consumption of certain foods in impaired gastric . The acidity of an oil is the proportion of free fatty acids containing the oil, expressed in degrees and that can only be detected analytically acidity so that a consumer can not detect it on the palate.
Therefore, the acidity is only a parameter used to classify oils and has nothing to do with taste.
The quality of olive oil will depend on many factors that begin in the same tree as a result of a combination of varieties (variety of fruit), environmental (climate and soil), agronomic (cultivation techniques, irrigation …), harvesting (manual, mechanized, shaking down), transport (in boxes, in bulk, in bags …), processing (receiving, sorting ….) and finally packaging.
Therefore,keep a tight control of each and every one of those factors is the only guarantee of success.
Both oils such as olive pomace oil, before packaging headers have been refined and virgin olive oils of edible quality.
In our installations in La Mata, in the province of Toledo, ACEITES MUÑOZ has a self-produced mill, equipped with the latest technology sector, which includes a computerized control system of production that regulates the work variables automatically and without oscillations that may affect the quality of the product.
ACEITES MUÑOZ has its own bottling plant, thanks to its versatility, allows you to make whatever format the client requires a minimum length of service, which binds to a perfect workmanship, excellent after-sales service and treatment none.
To ensure proper management of every stage of production and proper hazard analysis and critical control points, ACEITES MUÑOZ, is certified by the UNE and meets ISO-9001: 2000 and is one of the few mills currently certified.
Our desire to excel beyond why we have installed a laboratory equipped with the latest technology currently available for the complete chemical analysis of oils and fats, allowing us to not only control everything our production and packaging process, but to choose between the best oils in the market to offer to our customers with full guarantees.