In the continuous process the olives go through the following steps: First, foreign body, particularly dry leaves removed and then washed the fruit in a water bath. In a hammer mill or a grinder or cutting the olives are crushed together with their cores. The resulting pasty mass is then stirred, so that together close to their distributed fine oil droplets.About a centrifuge (decanter), the liquid is then separated from the solid mass and the oil is obtained from the fruit juice of the olive. For better separation from centrifuging the juice or cold water is added, is this water warm, then the yield is increased, the olive oil is then no longer cold pressed.
The freshly pressed oil still contains all the sediment particles (suspended solids) and is either bottled immediately and then as "unfiltered" or "unfiltered" oil referred to or stored over a period of several weeks to allow the suspended solids contained may settle and then decanted and bottled. Both methods do not meet the prior art and are unsuitable for the highest quality standards. The sediment particles contained in the freshly pressed oil damage the oil sustainably, so that it rapidly loses quality. Only the filtering was performed immediately after pressing granted an almost constant quality over a longer period of time.
From the residues from the press and centrifuge oil can be extracted with refined methods again.
Reached during the milling process, the maximum temperature of the olive paste is 28 ° C. The duration of grinding depends on the main olive varieties used. The Picualrequires the longest time in the shredder: between 60 and 90 minutes. The Arbequina and Majorcan be for about 60 minutes. Ripe olives in the shredder condition need less time than completely green fruit. A second passage which would lead to double centrifugation of the paste is not permitted.
Washing the olives...........
Separation of the oliveoil.