Oleev olives are first rinsed in cold water to decontaminate and to clean them thoroughly before further processing.

Once clean, they are passed along a conveyer belt between rollers or continuous hammers, often called the olive crusher, to break down the cells and de-stone the olives.

Depending on the resilience of the olives’ skin and the stage of maturation, it may be necessary to pass the fruit through the mill a second time.

The resulting paste is subjected to the Malaxation Process, in which the paste is churned slowly, so that smaller droplets combine to form larger ones for ease of extraction.

The temperature is kept below 27°C so that the oil does not lose its quality, flavor and shelf life due to oxidation.