{"id":382,"date":"2022-08-17T15:51:34","date_gmt":"2022-08-17T12:51:34","guid":{"rendered":"https:\/\/galatiano.com\/i-paragogi\/"},"modified":"2026-06-27T17:57:34","modified_gmt":"2026-06-27T14:57:34","slug":"the-olive-production","status":"publish","type":"page","link":"https:\/\/galatiano.com\/en\/the-olive-production\/","title":{"rendered":"The production"},"content":{"rendered":"\n<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\"><div class=\"et_pb_row_0 et_pb_row et_block_row\"><div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough\"><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><h3 style=\"padding-bottom: 0;\">The production<\/h3>\n<\/div><\/div><div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><h2>Matching Quality with Tradition...<\/h2>\n<\/div><\/div><div class=\"et_pb_image_0 et_pb_image et_pb_module et_block_module\"><span class=\"et_pb_image_wrap\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/galatiano.com\/wp-content\/uploads\/2022\/08\/oliveproduction.jpg\" width=\"277\" height=\"136\" srcset=\"https:\/\/galatiano.com\/wp-content\/uploads\/2022\/08\/oliveproduction.jpg 277w\" sizes=\"(max-width: 277px) 100vw, 277px\" class=\"wp-image-324\" title=\"oliveproduction\" \/><\/span><\/div><div class=\"et_pb_text_2 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><p>Olive oil production and packing are thoroughly monitored from the time olive-picking begins until a bottle of GALATIANO is ready for dispatch to your table.<\/p>\n<p>The certified organic cultivators are strictly selected with regard to reliability and consistency towards their Organic Farming commitment, as well as to the stability of their production quality. The selected olive producers are thereafter closely supervised to ensure that no wounding or any other degrading is caused to the harvest by the utilised olive-picking techniques, and that the means used for its transportation and maintenance until commencement of the pressing process are made of natural materials leaving on the crop no synthetic residues (plasticisers) or other undesirable contaminations.<\/p>\n<p>The harvest is pressed within 24 hours from olive picking, by percolation or centrifugation of the olive paste and at a temperature below 27\u00b0C for the cold-extracted GALATIANO Elegance, GALATIANO Purity, and GALATIANO Superior, in oil-press units properly certified for organic olive-oil production. Final selection of the produced olive oil takes place only after chemical quality analysis by an accredited laboratory, and due care is taken to minimise the period of temporary maintenance in plastic containers until transfusion into the stainless long-preservation tanks.<\/p>\n<p>The room temperature for olive oil storage and processing, as well as for the storage of the final packed product, is kept below 24\u00b0C.<\/p>\n<p>Our firm abidance by the above procedure ensures optimal preservation and transfer of the harvested nutritional quality potential to the final product, which thereby features \u03b1 unique as well level of purity.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-382","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/pages\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/comments?post=382"}],"version-history":[{"count":6,"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/pages\/382\/revisions"}],"predecessor-version":[{"id":764,"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/pages\/382\/revisions\/764"}],"wp:attachment":[{"href":"https:\/\/galatiano.com\/en\/wp-json\/wp\/v2\/media?parent=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}