After the olive fruit has been crushed, the resulting paste is mixed for 20 to 45 minutes, depending on the characteristics of the olives. The purpose of this operation is to increase the percentage of free oil. It also aids the coalescence of small drops into larger ones, thereby facilitating the separation of the oil and water phases. Our mill presents several advantages. The malaxers are covered, resulting in minimal exposure to oxygen during what is the longest phase of oil production. A movable arm transfers the olive paste directly from the crusher to the malaxers, which are fitted with a small door that opens and closes in synchronism with the arm. A non-drip device prevents oil loss during the movement of the loading arm. A special washing system facilitates the cleaning of each single malaxer and of the swiveling screw after each batch of olives has been processed.