The Transformation of Olives into Oil

A complex and articulated process resulting from experience, technology and tradition...

Donna Giacoma

The transformation of olives into oil takes place in several stages: cleaning, pressing, crushing and finally extraction. In our two-stage continuous-cycle system, separation takes place by centrifugation without the addition of water, which guarantees a higher yield and a higher polyphenol content.

After harvesting, the olives are transported to the mill in special perforated baskets that safeguard their properties. Here, they are prepared for milling, cleaned with cold water and passed over vibrating grids to remove all impurities.

Once the olives have been cleaned, they are crushed thanks to the use of a state-of-the-art knife crusher, which cuts the olives into a pulp without causing variations in temperature. At this point, the olive paste is amalgamated inside the presses in a very short time that serves to separate the oil droplets from the pulp. The olive paste at this point, through a pump, arrives at the decanter, i.e. a centrifuge that separates the solids from the liquids, the whole process takes place while maintaining the organoleptic characteristics of the olive and maintaining a temperature below 25°C.

Only through this method can a true cold-pressed olive oil be obtained. Finally, after a few days of natural decantation, filtration takes place. Once filtered, to preserve the qualities of the olive oil, it is stored in stainless steel containers under nitrogen and maintained at a constant temperature until bottling. Bottling always takes place in a nitrogen atmosphere, guaranteeing the best preservation conditions for the product.