The processing phase goes through four main stages.
1- Separating the fruit from leaves or other foreign parts. Cleaning and washing with clean and continuous water.
2- Crushing the olive and forming the paste, slow mixing, homogenization temperature no more than 25°C. The homogenization time lasts from 30 to 40 minutes, depending on the characteristics of the fruit.
3- Separating the olive oil from the olive oil is done in a horizontal separator called a decanter, and here our care is maximum, maintaining the temperature of the water not to exceed 25°C.
4- the separation of olive oil from water is done with a vertical centrifugal separator, where even here the care of the water temperature is very important.
A high quality olive oil cannot be obtained when it is processed from low quality olives. In order to obtain a high quality olive oil with good characteristics, care must be taken during harvesting, transportation, and storage time. fruits, its processing and storage conditions must be respected.
The factors that affect the quality of the fruit in the field are:
Variety
Harvest time
Harvesting methods
Post-harvest treatment of olives