The olives picking can happen manually, that is detaching the olives from coppers by the aid of articular “combs”, or mechanically, that is provoking the fall of the olives by using of shaking machines. This last system concurs to reduce the costs of the labor.

Hydraulic squeezing is the third phase, when the paste, after the careful mixing, is therefore put on diaphragms of nylon: as soon as realised a tower of diaphragms, they are put under the press for the separation of the solid part (known as olive husk) from the liquid part (knows as mixture): then, while the first one is discarded, the second one reaches to the “separator”.

Grinder is a machine charactering from 2 big wheels in stone, better know as “mullers”: since the movement of these mullers is soft and slow, it allows to the olives obtaining in the mean time a paste of temperature included between 13 and 18 degrees. It’s just this process, approximately 20 minutes long, which makes the oil assumes a sweet and delicate taste.

It’s the fourth (and last) phase of the squeezing in cold. The separation of the oil from the vegetation water happens through the “separator” that, utilizing the centrifugal force, separates the particles of two components (oil and water have got, in fact, different specific weight).

Kneading process is a delicate mixing of the paste just obtained from the grinder. Kneading machine is in fact characterized from some blades, that mix the paste with continuous spin, favouring the dissolution of the molecules of the oil.