Production Phases

Phase 1

The olive growing season starts on October 20. The producers arrive at the Olives olive mill to start the processing of the olive fruit.

Phase 2

The olives are then transported for peeling through the tape, so as not to injure the olives.

Phase 3

Now wash and drain the olives without foreign matter.

Phase 4

It is then transferred to the crusher, where the olive fruit is squeezed.

Phase 5

Now knead the olive paste for about 45 minutes at low temperature to achieve the best extraction of olive oil with rich aroma and beneficial ingredients.

Phase 6

Then in the descarter begins the centrifugation of the olive paste where the separation takes place in olive oil and olive kernel.

Phase 7

The olive oil ends up in the separators for its last phase of separation.

Phase 8

Elies Premium Olive Oil is stored in stainless steel tanks of temperature control, where it settles and decomposes by the method of natural precipitation, without technical procedures.