The olives, healthy and ripe, are picked directly from trees and transferred to the olive oil mill. Here, the olives are processed within 24h to preserve aromas and flavours.
2 - Production
Now, olives are defoliated, washed and crusched thanks to innovative machineries.
3 - Gramola (or Kneader)
In a machinery known as “Gramola”, the paste of olives is turned slowly. The olive drops combine each other, separating from the rest.
4 - Decanter
The paste is transferred to the “Decanter” where the solid part of olives is devided from the liquid ones (compose of oil and vegetable water).
5 - Separation
Finally, in the “Separator” the oil gets separated from the water to come out pure.
All the production process does not exceed 27°C. That's way it is named "cold extraction".
6 - Storage
Storage takes place in steel silos in a controlled temperature space. The oil is then bottled.
