Harvesting olives is still artisanal work even with the technological advances
Transporting the olives rapidly to the mill to prevent them from being crushed and fermented
Selecting olives according to their maturity and health to ensure the best olive oil quality
Eliminating the twigs and leaves from the olives then washing them
Extracting oil by grinding the olives
Separating the oil from vegetation water and particles such as pulp, core and skin by centrifugation
Classifying the different obtained olive oils
Blending a combination of oils in order to have various flavors