ABOUT THE FACTORY
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.