After harvesting, which should always be carried out at just the right moment of ripeness and using means that do not damage the fruit, the olive is transported to the olive-oil mill. The olive is transformed into extra virgin olive oil after a careful pressing process which must be started within 36 hours of harvesting to prevent alterations modifying its quality. The elaboration of extra virgin olive oil can be classified into three phases: Milling or preparing the paste The clean olives are chopped by various means, and the hammer mill is one of the most commonly used methods. The result is a paste that contains the pulp and the stone of the olive. In the second phase, the paste is introduced into a blender to achieve a homogeneous mass.
Separation of solids and liquids Traditionally done using hydraulic presses, since the 1970s, spinners with a horizontal axis called decanters have been used which, as they spin at more than 3000 rpm, separate the dry material, the water from the plant and the oil (although it still has some water content) thanks to their different densities.
Separation of oil and water The oil obtained after the horizontal spinning still contains some water. Almost all of this is removed thanks to vertical spinning. The oil is then filtered to remove humidity in suspension and left to sit for a minimum of two weeks which, when separating it, contributes to removing possible traces of humidity and particles in suspension which may remain. Once the oil has been obtained and before it is bottled, it is stored in special deposits at a controlled temperature and away from sunlight, to preserve its sensory characteristics.