Cold Pressing
First of all we
mill the fruit to
obtain a mass of the olives. Zitoun Al Atlas has introduced at this
stage a system which prevents the pasta from heating.
After that, the
pasta is being mixed for less than 40 minutes. We have put in place
a transparent mallaxor so that we can easily check the state of the
pasta and control its temperature set to 25°C. The separation of the oil from the
rest is carefully monitored by our engineer so that extraction is
done at the right moment.
We then perform a cold extraction of the oil with no press for about
half an hour.
Finally, for the removal of the organic particles, the oil goes in to small decantation deposits before being transfered to final deposits.