Extraction Process
1
Olive reception
Olive is rejected if it does not cope with the required sanity and/or organoleptic conditions.
2
Washing
The largest solid waste is separated by size using a sieve. The olives are washed with water jets.
3
Grinding
The grinding is performed in a metal hammer mill.
4
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.
5
Decanter centrifugation
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).
6
Screening
The oily must (olive oil + vegetable water) is separated from the small residual solids, which may be left from previous centrifugation process.
7
Polishing/separating
The water that has not come out with pomace and some solid particles are removed, preventing their contact with the olive oil.
8
Decantation
Decanter with four separation steps based on the deposition of solid waste.
9
Storage
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.
