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Through decades, olives collection has always been not only horned with love for the olive but also respectful of man, olive tree and environment Olives were carefully sorted, water washed before being weighed and stored.
Oil extraction was always done by exclusively cold mechanical
action after beeing well preliminary prepared. A grinding
wheel was used. It was operated by an arm coupled to a donkey
or a horse; it was of a large size to allow the circular movement
of the animal.
The kneading operation that follows grinding or pressing is
intended to break the emulsion between water and oil and
to agglomerate the oil particles into larger drops, separating
spontaneously from the vegetation water. This phase is of
great importance in determining the proper trade-off between
quantitative oil yield and qualit
Oil extraction consists of the separation of must from oil and
pomace, solid fraction consisting of core fragments, skins and
pieces of pulp this separation is done by a filtration under the
effect of the pressure by using formerly traditional Scourtins
in natural fibers
The separation of water and olive oil is done by natural
decantation
