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O-Med +

Extra Virgin Olive Oil , Wine Vinegar & Fleur De Sel
by

Carlos Franco

on 6 May 2014

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Transcript of O-Med +

Differentiation
Summary

Family company
Specialized in the production of PREMIUM EVOO
Strong tradition

O-Med owns the fields and mill
Commercialization team, managing sales from all over the world. (more than 25 countries)
O-Med is present in the best restaurants and department stores around the world
1. Product
Excellence
2. Packaging & Design
3. Quality Validation -
through International Awards
4. High degree of client service
5. Sustainability
Value Proposition
As an artisan family
business, we are driven by
STRONG TRADITIONAL
values as well as by
INNOVATION
Transmission
of our PASSION
for EVOO to
our customers
Testing
Sensorial
Physical-Chemical
Nitrogen atmosphere
Control temp. & timing
Ripeness is key
Final product
Storage
Yield
Mixing & centrifugation
Reception
Harvest
Bottled after orders placed
We provide to customers
that are passionate
about food and lifestyle a
HIGHLY UNIQUE QUALITY
product that will change their
COOKING EXPERIENCE
Harvest
Optimum ripeness point
Reception
Olives can be processed inmediately, as mill and
olive groves are very close.

At O-Med we have installed a sprinkler system in order
to wash all the dirt and dust the olives may contain.

Assorted by varieties
Pressing/Grinding
the olives
At O-Med the pressing starts at the same time wherein the olives are being cleaned & received. Like that we prevent any kind of fermentation in the hoppers.
There is a hammer mill that features 3 blades. These blades crush fully the olives, including the peel, pulp, oil and water. It will result in a paste containing all these components that go through a sieve which is installed around the blades.
Mixing / Malaxation
2 Variables:
Time
Temperature
TIME is a key factor given that it is possible to obtain a greater yield the more time the paste is mixed. Hence , the more time we mix the more oil we get although this will lead to a higher oxidation of the product that results in a lower shelf life. The average time of mixing is around 90 minutes. At O-Med we will never reach that time.
When increasing the TEMPERATURE it results in a lower viscosity of the oil droplets and therefore these oil droplets will move more quickly and require less time to come together. The problem with this is that most of the oil minor components, which provide flavors and aromas, are thermolabile at temperatures exceeding 24ºC and 25ºC. So, at O-Med to keep these components the oil is pressed at lower temperatures
+ - Time + - Temperature will result in greater or less yields.
Centrifugation
STORAGE AND FILTRATION
1. After the centrifuge the oils are tasted and sorted to be stored in the cellar.

2.Stored in stainless steel tanks in a cellar which is temperature and humidity controlled.

3.Filtration: any remaining particles or humidity will be eliminated. In this way, the shelf life of the product is expanded.

4. Our tanks are inhertized with NITROGEN. The use of nitrogen does not provide any color, taste or smell to the oil. Thanks to the use of nitrogen we guarantee that the EVOO tastes the same and it can be unaltered for at least 18 months after bottling hence expanding its shelf life.
PRODUCTS
White Limited Edition
Black Label Box Bottled
White UV Label
Ecologic Box Bottled
Tins
O-Minis
International Awards
Harvest
O-Med Wine Vinegars
O-Med Chardonnay
O-Med Cabernet Sauvignon
Flor de Sal
Method - Schützenbach: wines transformation
Aged for 12 months in French oak casks.
Literally Flower of Salt. It is the only salt formed in the outer layer of the rafts in the salt marsh, which has been hand-collected exclusively during summer months and whose crystals are dried in the sun keeping all the flavor of the Atlantic Ocean.

It is considered the highest quality salt which has become an essential ingredient for many chef's kitchens. Apart from the outstanding taste, Flor de Sal has a natural balance of revitalizing minerals. The crystals are slightly moist, with a light crunchy texture and can be served as a finishing touch to enhance any dish.
Our products
are also
Food Service
oriented

Brand New WineVinegars:
Moscatel
Rosé
Cava
Apple Cider
www.facebook.com/OMEDOIL
www.twitter.com/OMEDOIL
Once the paste enters the centrifugation, it will be separated into its various components due to different densities:
oil
vegetable water
pomace
Promotional Activities
In order to build up long-term relationships with our importers and to spread the olive oil culture we always give support by participating in trade shows;we do tastings and workshops to all kind of audiences; & we also participate in commercial visits to restaurants, hotels and the best gourmet shops.
Winter & Summer Fancy Food Show , USA
Foodex - Wine & Gourmet, Japan
SIAL , Paris
Alimentaria , Barcelona ; Madrid Gourmet
Anuga, Germany
Food & Hotel , China
PRODUCTION PROCESS
CATCH THE LATEST UPDATES ON OUR
FACEBOOK & TWITTER PAGES!!!









www.OMEDOIL.com
1.Different categories of olive oil:
Pomace Olive Oil
Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
2. Among all EXTRA VIRGIN is the highest quality

Quality has to be validated by:
chemical test
sensorial analysis (aroma and taste)


3. Like wine, depending on the
variety of olives, we will obtain
different olive oils
Extra Virgin Olive Oil is a juice made out of olives.
Discover 3 traits an EVOO:

1. Fruitiness: : Pleasant fruity flavors characteristic of fresh ripe or unripe olives. Light - Medium - Intense.

2.Bitternes : it is indicative of fresh olive fruit

3. Pungency: peppery
sensation in the mouth and throat
Spain
Granada
Schützenbach
Slow and careful fermentation method that
retains the organoleptic traces of the original wine.
Aging-phase
Only the finest vinegars go through this phase that provides
an unique and subtle taste
Full transcript