Cleaning
Cleaning the olives is an important stage in the production of quality olive oil. A few hours after harvest, the olives are transported to the cleaning line, where leaves, sticks and small stones are removed. It is then washed and weighed.
Mill
Process of Transforming the Fruit into Extra Virgin Olive Oil
The care we take at every stage of the transformation process, combined with our honesty and commitment to quality, guarantee the production of an Extra Virgin Olive Oil of excellence.
Grinding
Once the olives have been cleaned and washed, they will be crushed in a mill to produce a paste of pulp, water and oil.
At this stage, the aromas and flavors encapsulated in the olives are released.
Extraction
To obtain excellent quality olive oil, we have equipped our mill with a state-of-the-art system from Alfa Laval, which allows for continuous extraction at a low temperature.
Thermo-blenders – the next step in the olive oil extraction process is blending, which is a key element for high-quality olive oil. The paste enters the thermo-blender, heated to a temperature of less than 27ºC (cold extraction) and the oil droplets are homogenized.
Decanter – the paste obtained goes into the decanter, where it undergoes a mechanical separation process: on one side the oil (still with some impurities and water) and on the other, the pomace.
Vertical centrifuge – during this process, all the impurities and water that still remain in the oil are removed, resulting in liquid gold.
The meticulous sanitization of the entire unit contributes to an exceptional end product, resulting in olive oils that capture the essence of the land and climate, providing a unique and healthy gastronomic experience.
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