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.