The processing starts with the cleaning of the olives through a machine that separates branches and leaves; then we find a washing machine that softly washes the olives without damaging them. The crushing system is innovative as it takes place through a F.lli Ferri hammer crusher with counter-rotating grid and with the particularity of having slot (and not hole) exits that allow the temperature of the dough to be kept unchanged during pressing; this will allow to preserve the aromas and organoleptic characteristics of the oil subsequently extracted.

After crushing, the olive paste is transferred to the malaxers through a stainless steel vane pump that allows you to feed the malaxers in a soft way without oxidizing it. We move on to the phase of malaxing in F.lli Ferri malaxers of the Green 7 series totally closed and with washing systems with rotating heads, where the combination of mechanical action and thermal conditioning will determine coalescence that is the formation of more and more oil droplets large.

The separation takes place by means of an Alfa Laval Sigma 6 2-phase decanter which will allow the extraction of an oil rich in polyphenols as there will be no addition of dilution water. The final separation of the oil takes place by means of two vertical separators Uvpx 507 Alfa Laval which eliminate the last impurities present in the oil. The whole system was built with high energy efficiency motors for energy saving and low environmental impact; moreover, a dedicated software allows you to control the processing from a remote location and to receive data produced in the mill.