oil press


The olives are transported to the mill by farm trailers, which discharge the olive in the receiving hopper. A conveyor belt passes to a cleaning olive-washer, where all traces of leaves and branches are removed. Once cleaned, it passes through a continuous weighing process, where samples of variety, quality and standard of origin are taken in order to determine its fat yield and acidity. Once weighted, it passes to storage hoppers to be sorted according to varieties, ripeness and if the olive is of flying or ground type. The olives are milled immediately, to obtain an oil of excellent quality.


Crushing, mixing and centrifugation. Olives on the storage hoppers, pass to a hammer mill, which grinds the fruit to make dough, which then passes to the heat mixer where it beats for 1 h, keeping the temperature at 25 ° C, thus preserving the organoleptic characteristics of the oil. After this time, the dough passes to the decanter where by horizontal centrifuge, the oil is separated from the solid part, from here it is transferred to the vertical centrifuge, which by vertical centrifugation and warm water, any possible solid particles that could be present in the oil, are separated. Everything is done by physical methods.


This process is performed using three tanks, with conical base, interconnected by communicating vessels. The oil remains in tanks for 48h, so that the suspended particles settle to the bottom of the tank, and when it reaches the storage tank, the oil is free of impurities.


The cellar has 19 stainless steel deposits of 50,000 kg., where oil is stored and separated according to varieties, since everything that is ground, is of superior quality. The choice of oil to be packaged is made through tastings, to make the best blend.


Once the oil on the cellar is classified by variety, it is transferred to a semi-automatic packaging, where we pack the oil, in various formats, for subsequent merchandising.

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