The milling of olives
The milling is one of the most delicate stages in the production of extra virgin olive oil. At this stage, the olives are ground until a homogeneous paste is obtained which contains the oil, water and pulp of the fruit. This process is carried out in cold, at a temperature below 27°C, to avoid high temperatures compromising the organoleptic qualities of the oil.
This process allows to preserve the richest and most fragrant part of the fruit, where all polyphenols, natural antioxidants and essential oils are contained that give the oil its distinctive character.
The extraction process
The obtained paste is separated in a cold extraction process, where oil is separated from pulp and water by centrifugal force. This process allows to obtain an oil free of residues and impurities, with an acidity that usually does not exceed 0.8%.
Cold extraction ensures that the organoleptic properties of the oil, such as scent, taste and color, remain intact, also ensuring a greater stability of the oil itself.
