Olive is rejected if it does not cope with the required sanity and/or organoleptic conditions.
The largest solid waste is separated by size using a sieve. The olives are washed with water jets.
The grinding is performed in a metal hammer mill.
Malaxing the paste
The oil/water emulsion is destroyed and an aggregation of the olive oil droplets is formed, allowing this way their separation in continuous production. The smaller droplets are dragged into sub-products.
The olive mass is separated into oily must (olive oil + vegetable water) and solid parts (which in the system is expelled together with the humid pomace-water).
The oily must (olive oil + vegetable water) is separated from the small residual solids, which may be left from previous centrifugation process.
The water that has not come out with pomace and some solid particles are removed, preventing their contact with the olive oil.
Decanter with four separation steps based on the deposition of solid waste.
The olive oil is stored in stainless-steel watertight tanks. They have a cylindrical shape with a conical bottom to facilitate the extraction of minor impurities and sediments. The tanks are kept at room temperature.