The olive oil extraction process is based exclusively on a physical rather than a chemical process, as, for example, in the oil-extraction process from seeds. The operating cycle can be summarized as follows:
Olive washing: cold-water rinse of the fruits in order to separate probable impurities such as stones, small branches and leaves.
Crushing: the olives are transferred into a crusher which reduces the olives to paste (pulp together with crushed stones).
Kneading: continuous mixing up of the paste up to a temperature 26 degrees Celsius; this cycle lasts about 20 minutes, the aim being to concentrate the drops of oil.
Percolation: first-extraction cycle when part of the oil is separated from the vegetable pulp and water; the oil is caught on thin stainless steel plates and drips into a container; this product is sold separately as particularly valuable oil. (ORO DEL MARO Gold of the Marum).
Centrifugation into decanter: as only a very small part of oil was extracted during the previous cycle, the remainder is extracted by means of a three-phase centrifugation process, that is to say separation of the paste, oil and olive husks.
Final centrifugation: the oil is cleaned from any impurities one last time. The process is thus finished and the oil is stored in large containers awaiting the decanting process in the springtime, but it is already of excellent quality and with a fine fragrance.
Cold process: This means that processing temperature does not exceeds 26 degrees Celsius during each extraction cycle and therefore the final product remains unaltered