At the heart of Dalmatia Oil's commitment to quality stands our state-of-the-art Mori-Tem processing mill—a technological marvel that transforms freshly harvested olives into liquid gold within hours. Currently processing nearly 2 million kilos of olives annually from local Adriatic growers, our mill represents the perfect marriage of cutting-edge Italian engineering and centuries-old Croatian olive oil tradition. With plans to double our capacity by 2027, we're investing in the future of premium, high-polyphenol olive oil production.
The Journey from Olive to Oil: Our Cold-Press Process
The moment olives arrive at our mill, the clock is ticking. Within 2 hours of harvest, they begin their transformation through our precision Mori-Tem system:
1. Crushing: Fresh olives are gently crushed into a paste, breaking down the fruit while keeping the pits intact to avoid bitterness. This initial stage is critical—too much heat or oxidation here destroys precious polyphenols before they ever reach the bottle.
2. Malaxation: The olive paste moves to our temperature-controlled malaxer, where it's slowly stirred at precisely regulated temperatures below 27°C (hence "cold-pressed"). This gentle mixing allows tiny oil droplets to combine into larger ones while preserving the delicate polyphenol compounds and aromatic profiles. Time and temperature are everything—rush this process or let it heat up, and you lose the health benefits and complex flavours that define true extra virgin quality.
3. Centrifugation: The malaxed paste enters our high-speed centrifuge, which uses centrifugal force to separate oil from water and solid matter (pomace). Unlike traditional pressing methods, modern centrifugation is faster, cleaner, and preserves more polyphenols by minimizing oxygen exposure.
4. Storage: Immediately after extraction, our oil flows directly into stainless steel tanks filled with argon gas—an inert atmosphere that prevents oxidation and locks in maximum freshness and polyphenol potency until bottling.
EVOO vs. Non-EVOO: Why the Distinction Matters
Not all olive oil is created equal. Extra Virgin Olive Oil (EVOO) represents the highest quality grade, and the standards are strict:
Extra Virgin Olive Oil (EVOO) must meet these criteria:
- Cold-pressed mechanically (no heat or chemicals)
- Free fatty acid level below 0.8% (ours is 0.25%)
- No defects in taste or aroma (certified by trained tasters)
- Made from the first press of olives only
Non-EVOO (refined, pure, or light olive oil):
- Often made from lower-quality olives or second pressings
- Chemically refined using heat and solvents to remove defects
- Stripped of most polyphenols, antioxidants, and natural flavour
- May be blended with small amounts of EVOO for colour
The difference is dramatic: EVOO retains all the natural polyphenols, vitamins, and flavour compounds that make olive oil a superfood. Refined oils lose up to 90% of these health benefits during processing. When you choose our EVOO, you're getting nature's full protection—unfiltered, unrefined, and bursting with the antioxidants your body needs.
Supporting Local Growers, Building Community
Our mill doesn't just process our estate-grown olives—we're proud to serve nearly 2 million kilos annually from local Adriatic growers who share our commitment to quality and sustainable agriculture. By providing access to world-class processing technology, we're helping preserve Croatia's olive-growing heritage while ensuring every local producer can achieve EVOO excellence.
Looking Ahead: 2027 Expansion
Our planned capacity expansion reflects growing global demand for authentic, high-polyphenol olive oil. By 2027, we'll double our processing capability, allowing us to support even more local growers while maintaining the uncompromising quality standards that have earned us international recognition. The future of Croatian olive oil is bright—and it's being pressed right here in Dalmatia.
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