About our technology

One of the qualities in which this company stands out is the advanced technology it uses in the different stages of olive oil production.

 

Pump

Piston pump

To make the movements of oil between stainless steel tanks inside the cellar it is necessary to do it with a piston pump that is the only one that does not centrifuge the oil when transferring it.

 

Filter

Velo Argentina brand plate filter

When the decanting is finished, the oil is filtered with a plate filter of Italian origin for the elimination of 100% of solid particles in suspension and the polishing of the oil to highlight the color in a natural way.

 

Spinlock

There is a previous step to the harvest that is carried out from the month of February. This is the periodic analysis of olive samples, which will allow us to know the percentage of oleic acid and fatty acids contained in the fruit (ie, the actual amount of oil it contains). These samples are taken from each lot in the field.

With this information we can know exactly when and by which lots it is convenient to begin to harvest.

To obtain this information, Nogada S.A. uses a magnetic resonance equipment of last technology, that measures in percentage values, the amount of oil, humidity, fatty acids and proteins that each olive contains.

 

Nitrogen application

 

Nitrogen

Once the oil is stored in the stainless steel tanks it is decanted until no more solid particles or water can be removed after visual analysis. In the meantime, and throughout storage, nitrogen is periodically applied to extract any oxygen particles within the oil (one of the causes of oil acidification).

 

Harvesting and Combine Harvesters

 

Harvest by vibrating system

This harvesting system is based on the application of a high frequency vibration from a clamp to the trunk of the plant. This vibration shakes the tree and causes the fruit to fall into a large umbrella of the machine.

 

COE

The machine consists of 2 sections: the “COE C7 E SHAKER” and the “COE L2 E Receiver”. Together, these sections make up the harvesting machine.

To carry out the harvest by means of the vibration system, both machines must act in a joint way. The tree will remain between these machines. The COE Shaker C7E with its clamp will take the trunk and make it vibrate, while on the other side, the COE.

Receiver L2E will receive the fruit fallen from the tree, on a slab inclined at an angle of approximately 40 degrees. These olives will then be placed in a container that is located on the back of the COE Receiver L2E.

Harvest by horseback system

In this same one the Tree of olive tree passes through inside the harvester machine, (the machine goes circulating by the free spaces that there are between the rows of plants) where the branches are hit by some rollers that have some rods, that go rotating of constant way, these make that the fruit falls directly to a reception (internal Hopper) that is inside the machine.

The olive is transported by belts to an external cart and from the latter it will be unloaded in the reception hopper, located in the patio of the factory, where the olive oil manufacturing process begins.


Colossus

The “Colossus L” harvesting machine breaks a paradigm within the world’s olive-growing, by the integral approach of a large self-supporting ride-on structure that allows the demolition, cleaning and delivery of the fruit in a continuous manner, as it advances within the plantation framework and will preserve the plant throughout its useful life.

 

Jacto
To complete the work of harvesting the fruit by means of the Horse Riding System, another harvester of Brazilian Origin is used, the “Jacto” harvester, which basically performs the same work as the machine described above, but with the only difference that this same one is pulled by a tractor and is used to harvest the smallest plants.

 

State-of-the-art machinery applied throughout the entire olive oil manufacturing process.

tech-8
cubo-tech1
cubo-tech3
cubo-tech2
cubo-tech5