At the mill, the olives are first washed and cleared of leaves. Then they are ground, stones and all, into a paste. During malaxation the paste is stirred slowly. A centrifuge, the decanter, then separates oil, water and solids.
All of this happens purely mechanically, without chemicals. The faster the olives reach the mill after harvest, the fresher the oil. Our olives are pressed within 8 hours of harvest.
