The processing of fruit in the mill done at most within 24 hours after the harvest. The olives who come from organic farming stored separately and processed continuously, after being removed from the production line of chemical residues and washed thoroughly. For both groups are followed the same procedures taking the corresponding scaled of quality.
 

At the beginning of the production process the olives go through air stream to remove the leaves and they wash with fresh water. Then stored in ventilated crates food, waiting for the oil extraction.
 
The purified product passing through ripper with rotating arm and then the pulp produced goes into tanks (alonia) where grounded for about one hour with granite millstones.
 
The processed pulp is spread on filters which are placed one above the other.
 
At this stage before entering the pulp in the hydraulic press, take the first quality oil, known as ANTHOLADO, separated from other olive fluids by sedimentation.
 
The pulp enters a hydraulic press where the liquids are separated from the flesh of the fruit. The solid residues are removed and sent to the pomace industry for further chemical processing and production of the pomace and liquids collected in large containers.
 
The liquid collected from the hydraulic press driven in centrifugal separators that separate oil from other fluids, which are removed as waste.
The oil produced in this phase is extra virgin.

They have advantage over other olive oils because they do not have undergone multiple centrifugations. Moreover, the processing of olives has been done with a traditional way (by grinding millstones and filtration hydraulic press) in low temperature and therefore meets the title literally FIRST COLD PRESSURE. The predominant variety of olive tree from which we produce olive oil in our mill is known Patrini with a small quantity of Koroneiki.