full screen background image

Oil Mill

The olives picked during the day are selected, defoliated, cleaned and washed with special machinery.
The mixture that is thus produced is transferred to the kneading machine for another 20 minutes at a temperature below 27 degree Celsius (about 84 degrees Fahrenheit).
Higher temperatures would allow a larger production of oil but a lower quality. If the temperature is below 28 degrees it is referred to as cold pressing.
The olive patè is then put in a decanter that through centrifugation separates the oil, the olive residues and the water. This separation takes advantage of the different weight of the components.
The oil that is obtained is the ready to be put in cisterns to decant.