The olive enters the hammer grinder and becomes olive paste which is placed in the kneaders, where it remains for about 30 minutes
The operating temperature of the kneaders and olive paste remains constantly around 27 degrees
In this phase the solid components of the olive are eliminated and the first separation of the extra virgin oil takes place
The centrifuge refines the product and prepares it for the subsequent stages of filtering and packaging
The pomace is collected and subsequently transferred to a storage depot where it is collected by another company and used for multiple purposes
The water present in the olives and that used during the processing phases is conveyed into a reservoir adjacent to the plant and subsequently used for the fertigation of our olive trees by creating a circular economy process
