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.