After being harvested from the trees of our regional partners, the olives are carefully sorted, and the smaller ones are processed immediately—without waiting—at our facilities, which have a daily processing capacity of 195 tons. The olives are first washed and separated from leaves and other debris using powerful aspirators. The cleaned olives, together with their pits, are crushed by hammer mills to produce olive paste. This paste is then kneaded and gently heated in the malaxer.
The kneaded and warmed paste is transferred to a centrifugal decanter, where it is separated into oil, vegetation water, and pomace. The oil and vegetation water are then refined once more through separators, resulting in a pure and clear olive oil.
The extracted olive oil is stored in stainless steel tanks to rest. After a settling period, it is passed through kieselguhr and plate filters before being filled into packages using automatic filling machines.
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