The Pressing

In keeping with Sicilian customs and subject to strict quality control, the olives are washed and centrifuged the same day. The 3,300 RPM horizontal centrifuge process, separates the waste (40 percent), oil (12 percent) and water (48 percent). After which the centrifuge process is repeated. Again, at 3300 RPM. The centrifuge technique makes filtering unnecessary and at the same time preserves the high quality of the oil. Fragrance, flavours, vitamins and other natural characteristics remain intact. The entire centrifuge process takes place at a temperature of 27 degrees in the machine and 18 degrees outside the machine. The residual olive pulp is processed as compost.

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