Harvested olives are transported to the mill in gondolas within hours of harvest to ensure the freshest olive oil possible. Once at the mill, the olives are emptied into hoppers and sent on a conveyor to the sorter where branches and leaves are removed.
Olives are crushed by a hammer mill into what looks like an oatmeal paste.
The olive paste is then malaxed or “relaxed” by slowly churning or mixing without the addition of heat which could alter the taste and quality of the olive oil and keep it from being designated “extra virgin.” This stage of the process allows oil to begin releasing from the fruit and separate more easily.
5. Decanter Centrifuge
Once the oil begins to separate from the paste, it is transferred into the first separator, separating solids from liquids. Solids are separated, which we call pomace, going on to become animal feed.
Pomace, which includes the olive skin and pit, is separated, dried and used by farmers as animal feed.
7. Oil + Water Mixture
The liquid, which is a mixture of oil and small amounts of water, separated from the pomace moves onto the vertical high-speed centrifuge.
8. Vertical High-Speed Centrifuge
The oil and water mixture is spun once again at twice the speed to separate the oil from the water.
Extracted water is used to irrigate our trees once again.
10. Extra Virgin Olive Oil
What remains is premium extra virgin olive oil.