PRESSING
AND KNEADING
First of all olives are crushed into a press with a low turns number.
Then the obtained paste is kneaded at a controlled temperature of +27° for
a period of time which ranges between 20 and 40 minutes depending on
maturity degree of olives: this is the cold pressing proccess.
SOLID/LIQUID
SEPARATION
Olive paste passes from kneader to the centrifugal machine where
oil is separated from his water and residues without adding water:
this working method is carried out in two phases.
CLEAN
OIL OUTLET
After a careful cleaning oil is ready for consumption. With this phase the
basic elements transformation process ends.
WEIGHING
Before delivery or conservation oil is weighed.
WASHING
