Before proceeding with the extraction phase, which is carried out within 18 hours of harvesting, the olives are separated from the leaves and impurities using suction machines. Once they have been put into large, open crates, the olives are ready for crushing (when the olives are broken up) and then mixing (slow re-mixing), to obtain the olive paste. The paste is then put into the mixer to break up the water-oil emulsions formed during the crushing.
After separating the oily must, the next step is extraction, which leads to the final separation of the paste; this then becomes olive residue, vegetation water and oil. The final phase is separation, which is carried out with a centrifuge separator that uses the different, specific weight of the single ingredients, completely isolating the oily part from the vegetation water.