Before extraction it is
necessary to clean olives accurately, to eliminate everything that could
affect the quality of oil. Olives are separated from leaves, branches
and pebbles, thanks to mechanical sieves and are then washed under
running water.
The extraction of oil is divided into three phases: breaking up,
scutching and extraction. |
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| Breaking up is made thanks to
three grinders turning on a large dish. Thus olives are broken into
pieces and the broken
stones facilitate the separation of oil from the paste during extraction. |
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| The olive paste resulting
from the breaking up is delicately melted at a controlled temperature,
in order to eliminate emulsions of water and oil before extraction. |
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| Extraction is made by a
centrifugal decanting with a horizontal axis, used to separate
continuously oil from vegetal water and from olive husk. All the parts
that are in contact with the olive paste and the oil are made of
stainless steel. |
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