Washing the olives
As soon as the olives arrive at the mill, they are unloaded onto conveyor belts and sent to be washed with water. They are thoroughly washed and the leaves and twigs are removed.
The freshly washed olives are sent to the press and reduced into a paste using hammers, rollers and endless screws or cones. The olive paste is then sent to the mixer and with mechanical blades, it slowly mixes the paste breaking the emulsion of oil and vegetable water found in the olive when it is picked. This step causes the drops of oil to get bigger and bigger. At this point the olive paste goes to the separator or decanter that separates the solid parts (peel, pulp and pits), vegetable water and oil.
Careful attention and experience are essential in these steps for obtaining the best olive oil. During the entire pressing process the temperature of the olive paste must not be higher than 27° so as not to disperse the olive's precious elements and not reduce the oil's organolectic characteristics.