the production

frantoiovecchio The pressing

Discontinuous method:

it is the old used to press the olives and still nowadays grindstones made of granite and hydraulic presses are used. The grindstones break the pulp and the pit of the olives and continuously mix the paste, too, kneading it in order the smaller drops unite to form bigger ones, which make it easier to extract oil.

Continuous method:

it is a modern method to press the olive.  The pressing machines can be conical, disks or hammer, which work very quickly but warm up the past and the another machine to mix the paste is needed. During the phase of kneading of the paste, this reaches a temperature between 28 and 30°C.

produzione Extraction of the oil

Discontinuous method: once the paste has been obtained, it is put on disks made of vegetable or synthetic fibre, called “fiscoli”, forming a layer of about two-three centimetres. A steel disk is put every three “fiscoli” and then they are piled around a cylinder, with a perforated surface. The cylinder is in vertical position on a steel vat.

The piled disks are then put under a hydraulic press, which exerts a pressure of more than 400 atm. Then a separator or the decantation method will be used in order to separate the water from the oil.

Continuous method: a decanter has to be used. This can have two or three phases. The decanter is a centrifugal separator; it consists in a cylinder made of steel,

inside which there is another cylinder, which ends in a cone. A spiral is inside this cylinder. All the parts, which form the centrifugal separator, are made rotate by an engine. A two-phase is the one, which separates the solid part from the liquid one (the oil and the water). A three phase decanter instead, separates also the water from the oil.

The extraction of oil is made possible by the centrifugal force, which works according the physical principle of the separation of substances, which have different specific weights. The separator machines will then clear the oil.Various researches have found some slight differences in oil produced with these two

different methods. The traditional one can imply risks for what hygiene is concerned; in