Processing is managed by a computerised system that allows us to monitor, regulate and register all sensitive parameters, such as temperature and processing time. Monitoring these parameters is important to maintain the properties of the fresh olives and to obtain a high-quality olive oil.
The process of olive pressing is mechanically carried out by a hammer mill crusher. This intensifies the green colour and fruity taste of the olives. The shredding of the olive skin releases plant substances that enrich the final product.
The malaxation tank is an appliance that plays a fundamental role in obtaining the best qualitative and quantitative result. During malaxation two things take place:
- lysis of the lipoprotein membranes that cover the oil droplets
- aggregation of oil microparticles to form a mass large enough for the subsequent liquid-solid separation. The malaxed paste is kept in gentle agitation by rotating reels
The tank has a panel to monitor and manage the temperature of the paste, which must not go above 25˚ C.
In the decanter, the liquid (water and oil) is separated from the solid mass (pulp/pomace). The machine is a horizontal centrifuge with continuous discharge during its three stages:
- the first stage discharges the pomace (stones and residual pulp)
- the second discharges the vegetable water and fine impure particles
- the third discharges oily must. The separation of the oily part from water is not precise
This process happens in a stainless steel machine to perfectly preserve the organoleptic properties of the olive oil.
The separated oily part undergoes a further treatment of gentle centrifugation (separation) to remove the remaining small quantity of vegetable water. The olive oil quality depends on the purity level obtained in this process of clarification.