Reception and cleaning of the olives in our facilities with the latest technologies
Once cleaned, it is weighed and transported by belts to one of the hoppers where it will be stored.
The olives are crushed in the mill and passed to the thermobatting machine, which produces an oily mass at a temperature of 26 to 30 degrees, which makes it possible to obtain an extra virgin oil of exceptional quality. This step is called a cold process.
Once the liquid that will be the extra virgin oil has been crushed, it passes through the decanters that are in charge of separating the oil from the “alpechín” (pomace)
It goes through a vibrating screen that retains the solid particles, letting the oil pass to its last phase in the vertical centrifuge that retains moisture and other impurities.
The clean oil is decanted and transported from its outlet through transfer pumps to the winery, where it is temporarily stored in the different stainless steel tanks.
The last step before its commercialization is to filter the oil, and proceed to its packaging and labeling. This last step is carried out just when we receive the customer’s order so that he spends as little time as possible in the packaging in order to enjoy an extra virgin olive oil that is unique in quality.