Comparison of the extraction processes

The traditional method of pressure extraction is no longer able to adequately meet quality, hygiene and safety requirements of modern oil technology. So a new method of centrifugation was developed which is deservedly displacing traditional systems. Let's compare the two processes to discover the changes to the final product.

Pressure Method   Centrifugation
Crushing (AKA pressing)   Defoliation and Washing
After removal of the larger branches, olives pass directly under the "millstone", or press, where two large granite wheels crush and mix the olives, resulting in an olive paste.   The olives, stripped of branches and leaves, are washed removing dirt
and other impurities. This is because the presence of large leaves give an unpleasant bitter sensation.
Oil extraction   crushing and kneading

The paste is put through a dispenser, on braided nylon discs, or strainers. These are placed in a powerful hydraulic press to extract the oil and vegetation water from the pomace.

 

  The clean olives are processed into a homogeneous mixture by means of a powerful centrifuge. Conversely, during kneading the oil droplets agglomerate into larger drops preparing for the oil separation stage.
Centrifugation   centrifugation
If, traditionally, the oil was separated from water using a decanting method, nowadays the centrifuge is used even in pressure systems.
The olive oil is thus separated from the vegetation water.
  The pulp passes into a powerful horizontal centrifuge or "decanter", which separates oil, pomace and vegetation water. It then passes into another centrifuge which further
reduces the presence of water ensuring better preservation of the product.