The olives are transported to the mill in the evening, after harvest. Here are washed, defoliated and crushed and then have a cycle of four phases: crusher, gramola, decanter, separator, before to become olive oil.
In the crusher, the olives become a dough. The paste moves in the kneading machine for recovering all the oil still inside it. The kneading is a long and narrow tub with a central axis with a helical blade mixers in continuous rotation. The moving of the blades does the rupture of microscopic-bags in olive dough that leave more olive oil The dough is diluted with water and moves from the kneading to the decanter, that is an extractive centrifuge. Thanks to specific weights, the centrifuge eliminates the "sansa" (the bad part of the dough) and extracts the oil.
This oil is "EXTRACT COLD" at a temperature which during the cycle not exceeded 27 ° C. The cold pressed oil guarantees a better quality, enhances the features and flavor of the fruit. In this way the conservation of the product is the best, because the polyphenols are not dispersed and the olive oil has excellent natural oxidants.
