1- DE-BRANCHING, DEFOLIATION, RINSING OF THE OLIVESThe first activity made to the olives that are to be worked is de-branching, which consists in removing the olives from the branches. This mass of olives is then submitted to suction in order to remove the residual loose leaves. The rinser then eliminates residues of soil and other impurities, using potable water.
2-PRESSINGOur MORI-TEM press with variable-rotation blades can adapt to all types of olives, enhancing the organoleptic qualities of the fruits.
3-KNEADINGKneading consists in continuously mixing the olive paste within a kneading machine. This is a crucial, delicate phase, as it allows for the oil drops in the paste to bind to each other, which will make extraction easier later.
4- EXTRACTIONExtraction is the heart of the working process. After kneading, the paste gets to the centrifuge separator with horizontal axle, the decanter that uses centrifuge force to separate the different components of the paste: oil, water, and pomace oil. In 2019 we started using a machine designed to obtain maximum yield and quality, with minimum water consumption: Decanter X6, top of range of Alfa Laval, a leading company in the sector.
5-SEPARATIONTwo modern vertical centrifuges separate oil from the water contained in the oily must from the decanter, resulting in extra-virgin olive oil that is ready to consume and rich with all its properties.
The entire production cycle takes place at controlled temperatures, electronically monitored in all its phases, to result in an excellent product.