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Our production of Extra Virgin olive oil, of a degree of acidity inferior to 0.6, Virgin Fine of a degree of acidity inferior to 1.5% and Virgin of a degree of acidity inferior to 3%, varies from 1500 to 2000 Tones, obtained either from our harvest or from the purchase of many olive varieties from the north and the south of Tunisia.
The following schema represents our olive oil production process.
During the harvesting, the different varieties of olives are separated so that the flavour of every oil rests authentic.
The olives are separated from leaves, then washed and grinded. The paste obtained passes in a presser that separates the oil from agric oil. The oil obtained after the centrifugation is rid of any dirt.
The choice between the modern method and the classic method depends on the client require.
All this process will give us an Extra Virgin olive oil. The olive will be stocked in piles, in ideal light and temperature conditions, which guarantees the product’s quality and cleanliness.
SOMOHUILE is equipped by necessary means to produce the olive oil by different methods.
Traditional Method:
Modern Method:
Les équipements utilisés: Chaîne PIERALLISI JUMBO 3.
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Production 
