How it's made

The extraction process for olive oil is still predominantly carried out using traditional stone mills and hydrostatic presses, although some mills have adopted more modern techniques, such as continuous cycle milling. This contemporary method ensures high yields, maintains a consistent temperature, and preserves the organoleptic properties of the fruit. In traditional milling, the olives are passed through granite or colombina stone mills, which crush the fruit prior to the pressing stage. The crushed olives are then placed inside spurtin, which are fibre discs made from coconut (or synthetic materials) with a central perforation, allowing them to be stacked on hydraulic presses. These presses extract the oil must from the olive pulp. The freshly separated oil is allowed to rest in steel vats to prevent oxidation from the sediment and to enable the dregs to settle naturally. Oil intended for immediate sale is filtered before being brought to market.