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Following cleaning and washing, the olives are stored for their subsequent milling. A churning speeds up the joining of the drops of oil, and their subsequent pressing results in the liquids being separated from the solid mass (the olive press-cake), producing oil and vegetable water. The latter is taken to an evaporation basin while the former is already the end of the process.
DECANTING AND STORAGE
Decanting
The oil coming from the presses is obtained from the decanting of the oil from the liquids resulting from the pressing process; this process is carried out thanks to a line of 5 decanting tanks which separate the said liquids in such a way that the oil extraction process is entirely natural.
Storage
In tanks which have been conditioned for the purpose and have a capacity of approximately 150,000 litres. They are located in two warehouses, one adjoining the plant and another adjoining the packaging plant, and facilitate the separation of qualities and their subsequent packaging.
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