The olives are picked by hand or by shaking the tree with a stick or with machinery.
After harvesting the fruit is transferred immediately to the olive press in order to prevent fermentation and mold growth that degrades the quality of the olive oil.
Metal funnel: In this phase the olives go into the olive press and are emptied from the sacs along with the leaves and thus it begins its journey to transform into olive oil. Next phase is the defoliation.
Defoliation-Band: In the first phase of the processing is the defoliation of the olives. The air sucks the leaves that are much lighter than the olives which continue to the washing phase.
Washing: The washing phase is necessary for the cleaning of the olives after the defoliation and before the breaking. The olives are cleaned from dust and dirt.
Softener-Kneader: In this phase the olives, after they are washed and smashed, they are slowly mixed so that the olive oil is separated and floats on the surface. During this procedure, the drops of the olive oil are unified and are separated from the olive pulp.
Centrifugation-separator: In this final phase, the “green gold” is finally produced. The olive oil is completely separated from the olive kernel and the humidity and then it is collected. It is normal that it is not yet transparent since its different substances are still mixed and it hasn’t yet been filtered.
