The milling and extraction take place through a traditional cold plant. Listed below:

Phase 1: ENTRANCE OF OLIVES TO THE OIL MILL


The stored olives are then transported to the leaf removal machine where they undergo a dry cleaning to eliminate branches, leaves and soil, to protect the consumer.

Phase 2: MILLING


The processing phase initially uses a cochlea that transports the olives to the muller, which transforms the olives into pasta.

Phase 3: KNEADING


The olive paste lying in the muller goes to fill the measuring machine.
This operation serves to release the oil, in fact inside the olive fruit (drupa) the oil is enclosed in small capsules called "vacuoles".
Kneading has the task of breaking these natural containers and the oil that comes out of it coagulates into ever-bigger drops until it comes to the surface.
Subsequently the pasta is dosed in raffia diaphragms (fiscoli) and stacked in a conveyor trolley that will start them at the next pressure stage.

Phase 4: PRESSURE


The paste after having been subjected to a pressure of about two hours, produces a liquid (oil must) which is conveyed into a containment well behind the press, where it is sucked by a pump to undergo the subsequent separation.

Phase 5: SEPARATION


The oil must is conveyed into the centrifugal separators which perform the function of separating the vegetable water from the oil which will then be stored in underground tanks.

Phase 6: STORAGE


The oil stored in underground tanks, up to five meters deep, silently matures in the dark, at a constant temperature.

Phase 7: BOTTLING


The company uses a semi-automatic bottling chain, through which, based on market demand, it packages oil in all its formats.