Production

The production process begins with receiving and weighing the olives. The olives then pass through a washer that thoroughly cleanses any impurities from the fruits, and are then sent through a shaker that removes any remaining leaves or stems to ensure maximum oil purity.
After the shaker, the olives are processed in the mill, where they are turned into paste to allow for the oil extraction through centrifugation. The paste from the mill is then sent to the mixer, where the temperature and consistency of the paste are continuously monitored and controlled to ensure the highest quality.
Finally, the paste is sent to the decanter, where centrifugal force is used to separate the oil from the remaining paste based on differences in density. The oil, being lighter (less dense) than water and solid pits, is separated at one end of the decanter, while water and solid residue (pomace) are ejected from the other end.
In our mill, we use two decanters, which not only maintain the quality but also allow for faster processing, ensuring the oil retains its freshness.