Natural production, natural product.

Collection and washing

After the harvest, the olives are initially passed on the ribbon where the leaves and branches are separated. Next they go to the washing phase, where possible dirt from the harvest is eliminated.

Weigh and chopped

It continues with a weighing that helps determine the exact amount of olives. Subsequently, the olives are cut into pieces, producing a brown paste.

Extraction

To finish homogenizing this olive paste, we proceed to the churning phase where water is introduced at a temperature of 26-27ºC. This phase is the known cold extraction. It is customary not to exceed this temperature, because if it is exceeded, many basic components of the oil can be lost (polyphenols). Subsequently, it is passed to the oil press, currently they are the centrifuges that perform the pressing process. These separate the vegetation water from the pomace and the oil, which also carries a part of this water. This mixture of oil with the water portion passes through a centrifuge where it is separated and where, finally, the product is obtained. This is the first press oil. If it is filtered, the filtered oil is obtained.