Within 24 hours of the harvest, the olives are milled

In this phase, the pulp and the stones are crushed energetically by granite grindstones, obtaining a course consistency of mashed pulp and fragmented stones (mosto oleoso)

This mixture is then slowly remixed by machines to separate the oil from the pulp and to allow for the drops of oil to mix together thus becoming bigger and therefore easier to separate in the next phase of pressing.

For this reason, after the remixing, the oil is quickly separated from the juice by centrifugation.

From this procedure, and after the separation from the vegetation water, the oil obtained is almost completely pure.

However, the olives are not always ground from whole; sometimes if a particularly excellent oil is to be made, the stones are removed from the drupe by a tool called the "snocciolatrice" and only the pulpy part is then ground and pressed.

After the various phases explained above, the oil still contains various micro vegetable residue (bits of pulp, peel etc) which are eliminated by letting the oil rest for a few months in stainless steel tanks and then decanting it before it is packaged.