extraction and separation
The main constituents of the olive paste are: olive oil, small pieces of kernel (pit), water and cellular debris of the crushed olives. The oil is extracted from the rest of the paste through a horizontal centrifuge spinning at 3600 rpm. This results in a high yield at lower costs than with traditional hydraulic presses and allows a high level of cleanliness and sanitation. No water is added, resulting in better preservation of the original oil flavors and anti-oxidants. The centrifugation process can be adjusted according to the olive quality and characteristics. As in the other stages of the operation, exposure to oxygen is minimal. The final separation is accomplished through a vertical centrifuge spinning at 7000 rpm to eliminate the last remaining water.