The olives are transported to the olive-press by conveyer
belts and there the olives are crushed obtaining a thick paste. The paste
is then mixed in order to separate its three components; oil, sansa and
water. The extraction occurs by hydraulic presses.
The oil obtained from the paste is still not ready to be bottled as residue
and remaining water must be removed. In olden days oil was decanted three
or four times to obtain a pure oil, today this is done in a spinning separator
and therefore can be decanted once to obtain a pure oil.
