This is carried out through mechanical procedures, using the ecological decanter system. With this system, the components of the beaten olive paste are centrifuged: oil, vegetable water, pulp and stone. As each component has a different density, three concentric rings are formed during the horizontal centrifugation which allows each component to be extracted through different channels.
The resulting oil passes through to the clarifiers and vertical centrifuges, so that any remainingimpurities can be removed through settling.
Also extracted is the olive pomace, a paste that contains a very low percentage of oil, vegetable water, pulp and olive stone. Three by-products are obtained from this compound. Firstly, a lower quality oil or “aceite de repaso” is obtained that is not used for sale. Secondly, the olive stones are extracted and, once crushed and dried, used as fuel for the boiler of the oil press. Finally, the remaining olive pomace is sent to the composting plant where, after a long rotation and irrigation process, it is turned into compost to fertilise the land.