PRESSING

All our olives are cold pressed in a modern OLIOMIO 150. We can press up to one tonne of olives in a day.

The olives are shredded in a high speed hammer mill before malaxing for one hour . During the malaxing stage, the oil is released and starts to float on top of the mush. The temperature of the mush is controlled to cold pressing conditions. Once the floating oil is seen, the mush is pumped slowly to the certrifuge to separate the oil out .

After separation, the oil is allowed to settle which allows any water droplets and traces of vegetable particles to be removed. If necessary (depending on the olive variety) the oil is filtered through fine cotton wool.

The oil is then bottled and labelled.