Separating the good stuff from the bad stuff
Olives are poured into the hopper and sent up the belt to the blower to separate any twigs or leaves. After they are separated they get a rinse in clean water to remove dirt and to cleanse. They pass through one final screen to catch any other debris or stones that remain. The olives are sent through a double hammer hammermill to be quickly crushed. After crushing the pulp is sent through various malaxers to mix the olives and loosen the oil for extraction (about 30 minutes). At this point the beautiful smell of the highest quality oil permeates the entire building. A horizontal centrifuge separates the oil from the water and the solids without adding heat or water to keep all of the antioxidants intact. The water and solids are piped out for further use.