Albania Olive Oil
Olive oil processing technology is composed in 4 principal processes. It start with the harvesting and selection of the fruit, crushing it, separation of the oil from fruit-solids and fruits-water, then storage in cool, dark container that exclude the oxygen. Botteling process varies by producer – some sell olive oil in bulg (big plastic bottles) some do apply fine packacing with glass labeled bottles, such as the case of "Shkalla Sh." Shpk. "Shkalla Sh." Shpk produces organic extra virgin oil of a very high quality, with nutrition values and a low level of acidity (about 0.2%).
The producer maintains close collaboration with individual olive producers and producer groups - any intervention made in this stage will be transmitted to the lower levels of the value chain ending down to the consumers.
Choose MUFA-rich foods such as olive oil instead of other fatty foods — particularly butter and stick margarine — not in addition to them. Remember that you can't make unhealthy foods healthier simply by adding olive oil to them. "Shkalla Sh." Shpk produces organic extra virgin oil of a very high quality, with nutrition values and a low level of acidity (about 0.2%).
The olive oil sector in Albania has good potential for producing premium quality extra virgin olive oil to suit all tastes. The main strong points of the Albanian Olive Oil Association are: optimal native varieties of varying characteristics; some cultural practices such as hand harvesting of the olives; and an acceptable infrastructure for olive oil production (continuous two &three-phase modern facilities). Olive oil production and consumption is deeply rooted in Vlora region(1/3 of the national figure) where the people appreciate its quality. If olive oil were to go down in price and consumers were to know more about its major nutritional properties and gastronomic versatility, the growth potential of the sector would receive a major impetus. A limited olive crop hinders the development of the olive oil sector in Albania. This factor is detrimental to mill efficiency and oil quality. Mill inefficiency raises production costs, and thereby the end price of the oil while poor oil quality hinders export opportunities. Until a decade ago, Albania has been rather isolated from the international olive oil community. International olive oil grades and standards are approved as law but not yet applied in the domestic market. The lack of knowledge about the different types and qualities of olive oil at all levels is a curb on the development of the sector: only one type of olive oil was available on the Albanian market till a decade ago. The poor understanding of agricultural and olive oil manufacturing practices, poor quality control and poor managerial and business capacity in the export sector are the chief obstacles in the way of making the Albanian olive oil sector more competitive at international level.
AULONA company is producing high grades of olive oil. From the first working year it is working to convert itself and olive growers in the organic farming and processing model, certified by internationally recognised bodies. Thus from spring 2015 it is able to export Albanian olive oil in USA market as made in Albania trademark.
To be graded as extra virgin olive oil, the level of olive oil acidity has to be less than 0.8%.
The organic olive oil best use as crude for dressing different salads of fresh vegetables with other
food ingredients like cheese or sausages. Organic extra virgin Olive oil is packaged in glass dark green bottles, with a volume of 0.5l& 1 l.
Contact details Naim Hamzaj, Aulona company shpk, Hofshtime Vlora
The olive oil mill of "Aulona" company is located alongside of the national road Fier –Vlora in Hofshtime village, 12 km before you reach Vlora town. It has its legal status of e limited company.