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Olive Oil Production 

Harvesting: Olives are harvested using mechanical shakers or handheld tools to minimize bruising.

They are collected into ventilated crates to avoid fermentation or overheating.

When arriving at the press, the olives are weighed and passed directly to the cleaning and washing stage.

Cleaning & Washing: The olives are cleaned with sanitized water using industrial washers to remove leaves, twigs, dust, and debris, ensuring a pure and high-quality oil.

Grinding / Crushing: The clean olives (including pits) are crushed using a hammer mill producing a thick paste made of oil, water, and solids.

Malaxation (Mixing the Paste): The olive paste is slowly mixed in a malaxer for 30-60 minutes at controlled temperatures to allow oil droplets to merge and improve yield.

Decantation: Remaining moisture or particles are removed through fine filtration. The extracted oil is passed through a separator removing any remaining water and impurities and ensuring the oil is clear, clean, and stable.