• Harvested olives are delivered to the mill within hours after harvest to avoid oxidation and retain freshness and emptied into collection vat. Olives are then conveyed to a sorter where branches and leaves are removed.

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• Next , olives are washed and then crashed to form a paste.

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• Olive paste is malaxed by being mixed around without heat addition.

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• Following malaxing, the olive paste is placed into a horizontal centrifuge, which acts as a kind of press, separating the heavier solids and water, from the lighter oil.

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• Remaining liquid pass through separator centrifuge second time to separate water and tiny bit solids from olive oil

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• What remains is premium extra virgin olive oil.