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.

The branches Remover

Using fans and rotary axes, eliminates most of the leaves and branches, which are intended to be processed into fertilizer, the washer instead eliminates soil or other contaminants through the use of drinking water. At this point the olives are ready for subsequent processing stages: crushing, grinding, extraction, storage and filtration that, for millennia, follow an operating logic almost unchanged.

The Pressing

The pressing is the phase during which the olives are crushed until a coarse paste that contains skin (epicarp), pulp (mesocarp) and Hazel (endocarp) which play a draining and facilitate the subsequent separation of the oil from the dough.
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 with their weight, crushing 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.

The Kneading

The kneading is a slow and continuous mixing of olive paste inside a machine called Garland. This is a critical step and delicate as it allows to break oil cells and gather the droplets of oil’s  must larger drops that will be easier to remove in the next phase. The kneading is done today in stainless steel airtight in order to control the amount of oxygen that comes in contact with the dough.
During the kneading phase, which lasts about 30 minutes, the temperature of the dough must not exceed 27 degrees centigrade in order to preserve the organoleptic characteristics and properties of the oil.

The Extraction

The extraction is the heart of the manufacturing process: the paste obtained from previous phases will proceed to the separation of the three components: sansa, vegetation water and oily can be intermittent or continuous.
The most frequently used methods continue today, get the separation of the oil from the solid part not through pressure but basing them on other physical principles. The most common extraction system, that by centrifugation, exploits the different specific weight of individual components. The dough from the mixer is fed into a large centrifuge or decanter that using high speed separates the pomace from the oily must.

Then you go to the extraction by vertical separator that manages to separate the water from the oil.

After you complete these steps, you always get a perfectly edible oil, but murky because it has suspended mucilage, air bubbles, fragments of pulp and water residue. It is therefore necessary to a settling period so that all foreign substances accumulating on the bottom (sludge) or you can shorten the time by filtration through filter systems of varying types and composition.