The process of extracting oil from olives involves various operations which have been basically the same for centuries. The fundamental phases of the process are:

• crushing of the olives
• kneading of the crushed mass
• extraction of oil and vegetation water* from the solids (pomace)
• separation of the oil from the vegetation water
• preservation of the finished product

* the vegetation water is water naturally absorbed by the olives while they are growing on the tree.

Even before processing in the Olive Mill, certain essential precautions must be taken to safeguard the quality of the fruit from the harvest site to the storage area, as well as its handling prior to the milling process. Each step is important because it deeply influences the quality of the finished olive oil. It is essential that processing of the olives starts within 24-48 hours after the harvest. The best way to protect the olives in the storage area is to place them in perforated plastic containers that allow aeration of the contents.

• Defoliating and washing the olives
• The olive crushing operation
• Kneading and Percolation