The process

The collected olives are transported to the nearby oil mill in containers / containers made of rigid plastic material (Bins) to be weighed and recorded in special processing registers. They are then poured into the hopper

from here a conveyor belt pours them into a Leaf Remover that ensures the elimination of possible residues (soil, stones, twigs, leaves).

At the end of the first phase, the olives are transported by means of a cochlea into a crusher that uses a hammer like-crushing device, it’s function is to crush the olives and its pit, thus obtaining the so-called “olive paste”. This process fills the mill in an intense and pleasant fragrance

It consists in the slow and continuous mixing of the olive paste for a determined amount of time.

This process must be carried out carefully, to ensure the kneading correctly separates the oil (in droplet form) in order to proceed to the next phase, that of pressing and extraction.

Once the mixture is perfectly kneaded, it is automatically fed into the centrifuge (horizontal separator). The function of this machine (considered the heart of the mill) consists of separating through the different Specific Weights of the three components of the olive paste

The vegetal water, olive oil and the so-called “virgin sansa” (pomace) is separated, the first two substances are filtered in a vibrating machine and divided into two different containers, while the “virgin sansa” is transported outside the building using augers

The Olive oil and vegetal water are filtered in the Vertical Centrifugal Separator, using the principle method of centrifugation, further separating the oil from impurities and crushed olive sediments.

The last phase of processing involves putting the olive oil in different stainless steel containers according to its oleic acidity and/or specific varieties. It is then placed in dark, cool rooms away from sources of heat and light, it is subjected the usual laboratory and quality controls including the Panel Test that allows for classification (extra virgin, virgin etc. …)

After the strictly natural two-month decantation period, the oil is bottled and sold.