LEARN ABOUT OUR PROCESS
OUR PROCESS STAGES
There are a number of important steps that you must take into account for producing Cold Pressed Extra Virgin Olive Oil
STEP 1: CLEANING & WASHING
The first step in the Olive Oil Extraction Process is the cleaning and washing stage. The Olives get poured into the hopper and fed by an automatic elevator to the blower. The blower takes out all of the leaves and sticks mixed among the fruit. The fruit then travels into the washer, then transferred into another hopper ready for the crushing stage.
STEP 3: EXTRACTION
The paste is then automatically fed into the Centrifuge (Decanter), which separates the solids from the liquids. In this process the pomace, water and oil are all separated from each other using centrifugal force.
Our centrifuge is run using a 2-Phase system. The advantages of using this system is: the oil holds better retention of polyphenols because very little water is added, scientifically proven the olive oil is far greater in antioxidants, no separate water waste in centrifuge, minimum wastage of water volume and the process is more natural.
STEP 2 CRUSHING AND MALAXING
STEP 40: FINAL SEPARATION
When the oil is extracted from the centrifuge it is then sent to the vertical Separator which is the last stage in refining, producing Cold Pressed Extra Virgin Olive Oil.