After being conveniently stored not to withstand temperature changes, olives are poured into a hopper and led through a conveyor belt to the defoliator and the washer to reamove leaves, branches, dirt etc…


After being washed, olives are crushed in a mill through knife crushers and hammer crusher. Producing  a greener oil, rich in phenols. It is realized in a close atmosphere to reduce the washing of those useful volatile compounds such as  polyphenols that help to preserve  oil, reducing the realease of oil oxidation enzymes.


The paste produced is mixed for roughly half an hour in tanks with a temperature between 25 C and 27  C degrees.



The olive must  produced is pumped into decanters that separate the oil from water and solids through centrifugal force. The oil extracted is stored in steel tanks and then poured and lightly filtered and packaged.

Pressing and separation

After the malaxing process, the paste is moved into another tank then mixed and diluited using the same water produced from the same olives without adding any other product in order not to affect the final phase to separate oil and water. After this last malaxing, the paste is pushed into a decanter where the residual oil is extracted by centrifugation.