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PROCESSING
At The first step is an exhaustive cleaning of the olives, followed by milling in oil mills that use a system of adjustable cuts to crush the fruit. The resulting olive paste goes into the mixers that, as a peculiarity of the Capilla del Fraile olive mill, are vertical, self-cleaning and hermetically sealed, characteristics that make them unique in the world, and that prevente paste oxidation. In these mixers the paste is homogenized at a constant temperature, always moderate. The third step involves separating the olive solids (pomace) from the liquid, which is accomplished in a decanter, using only physical, and never chemical processes so as not to damage the fruit. And finally, before storage, a centrifuge is used to separate the oil from the water naturally contained in the olive.
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