"Processing cycle"

 

 

We opted for continuous system, which we preferred to traditional method, as it preserves quality and hygiene.

1 - Olive selection 2 - Cleaning and defoliation 3 - Crushing
 Olive resized  Lavaggio resized  Macine-che-girano-2 resized

4 - Separation oily must (oil and

water) from pomace

5 - Separation water from oil 6 - Filtering
Olive resized  Seconda-centrifugazione res Olive resized

 

Extra virgin olive oil extraction is the process of extracting the oil present in the olive drupes for food use. Olive oil extraction is the process of separating the oil from the other fruit contents.
Olive oil extraction in continuous systems consists of a double centrifugation. After deleafing and washing, olives are crushed by stone mills or by a crusher. The olive paste is kneaded into stainless steel basins. First centrifugation separates the liquid part (water and oil together) from the solid one (pomace). A second centrifugation separates water from oil. Before being bottled the oil is filtered by cotton layers which retain humidity and tiny fruit contents. At this point the oil is ready to be used. Only through this procedure, where the olives are mechanically crushed, we obtain a rich, healthy, genuine and remarkable product.