Our oil mill has two production lines, one with the traditional workmanship and the other completely modern, mechanical and physical processes (washing, crushing, decanting, centrifugation and filtration) which do not cause any alteration to the quality organoleptic characteristics of the oil.

Upon arrival at the oil mill olives are first weighted and, before proceeding to the stage of oil extraction, are subjected to defoliation and washing.  Pressing methods currently used are two: the traditional one, which results in a discontinuous route and that modern, characteristic of continuous crushers.
The traditional method, which is  gradually disappearing, is based on the use of granite millstones, grindstones that  with their weight, crushes the olives; the modern method uses a knife Mills, with simply shatter quickly a large amount of olives, obtaining a smoother paste and minimizing the harmful contact the olive paste with oxygen; the oxidation of olive paste could alter the organoleptic properties of the oil.