PHASE 1
Washing
Hygiene and cleanliness of olives are essential prerequisites for obtaining quality oil. To date, modern harvesting systems, set up to reduce time, result in an increase in twigs, leaves, soil and other impurities in the olive boxes brought to the mill that could compromise the authenticity and organoleptic characteristics of the oil, but also cause damage or early wear and tear to the machinery.
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PHASE 2
Crushing
Our crusher ensures perfect olive crushing.
- Releases greater amounts of oil and minor substances;
- breaks up the kernel properly to get the right size of endocarp fragments that ensure more efficient gramoling and centrifugal extraction;
- reduces oxidation of the paste (reduced peroxides).
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STEP 3
Gramolatura
The gramolatura stage, which follows that of crushing, completes the paste preparation process for extraction and contributes to the development of the chemical-physical and organoleptic properties of the extracted oil. It optimizes the aromas and flavors and is fundamental to the final extraction yield.
It lasts an average of 30 to 45 minutes at a temperature absolutely below 27 degrees (cold extraction) in order not to affect quality and organoleptic characteristics.
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STEP 4
Extraction
When we talk about extraction, we refer to yield.
The ancient method of squeezing by crushing has in fact given way to the modern centrifugal extraction system with the subsequent introduction of Decanters.
It rotates at a speed of 3000/3500 rpm and subjects the oil paste to a centrifugation process that, by taking advantage of the different specific weights of the 3 phases that make up the oil paste, separates them, thus obtaining: the oil must, the pomace and the vegetation waters.
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STEP 5
Separation
Having reached the last stage of the oil production process, the residual water and solids must be well separated from the oil coming from the decanter.
That's where the separator comes in, a vertical centrifuge machine at 6000 rpm.
Inside, the oil undergoes further centrifugation at a higher speed than before, which finally separates the EXTRA VIRGIN OLIVE oil from the residual water.
The gushing EXTRA VIRGIN OLIVE oil has completed its transformation process and is ready for consumption.