1. RECEPTION OF THE OLIVE FRUIT

A significant factor which affects the olive oil quality is the reduction of the period of time between harvesting and processing the olives. In addition the reduction of the storage time makes a positive contribution to the olive oil quality.

The olives are transferred to the olive mill in perforated, burlap or plastic bags. They are kept in a cool aired clean place where the storage time until processing is short.

 

  1. DEFOLIATION-WASHING-WEIGHING

The olives thrown onto the silo trolleys are transferred to the defoliator where with the help of air tourbines, all the leaves, sawdust and other foreign bodies are removed. Afterwards the olive fruit goes to the main part of the washing machine to be washed with a powerful gush of high quality clean water with a special pump. The electronical weighing process follows with a special weighing belt.

 

  1. CRUSHING THE OLIVE FRUIT

After weighing, the olives are transferred with the help of a lift to the crusher where the grinding occurs with a massive motor (40 hp). Grinding is the first stage of processing.

 

  1. MALAXATION

Olive paste proceeded by grinding, is transferred from a stainless worm gear into the malaxers. A malaxer is a stainless heated double walled tank, through which hot air circulates securing the required temperature. For a fast and efficient malaxation the olive oil temperature must not exceed 27 - 28 oC. The olive paste stirring is carried out with special wings rotating slowly (14 rev. per min) so that the olive paste quality won’t be downgraded.

 

  1. CENTRIFUGATION

Special pumps (MOHNO PUMP) using linen water, literally suck in the remaining olive paste from the malaxers and feed the decanters where centrifugation (over 3.000 rev. per min.) causes olive paste to separate into oil, olive liquor (called Katsigaro) and olive core (crushed olive pits, olive peel and tiny wooden bodies). Olive juice is transferred out the mill into a specially formed area where it will be able to evaporate partially within a long period of time ( solid material and mud still remain) .

 

  1. FINAL SEPARATION

The final separation with deviders follows, by the use of water, centrifugation and water – oil balance, giving olive oil on its final form. It is worth mentioning that in the decanters as well as the separators, the water used is of high quality and its temperature does not exceed 27 - 28 oC (cold press). Finally, the olive core is transferred with a horizontal shell onto the silo where it is loaded on trucks and carried  to the pomace mill where it endures a different process to produce olive pomace oil and pomace wood (solid fuel of high thermal efficiency used in olive mill and domestically).