Decanting and storing the olive oil:

Decanting process

When the oil leaves the vertical centrifuge, through pipes always made of stainless steel used for foodstuffs, and before being taken to the cellar, it is kept in tanks connected to one another in their upper part, where it will be left to rest for several hours so that it can reach an ambient temperature and so that the impurities remaining after centrifugation can settle. After several hours, the olive oil is transported, via a closed circuit of pipes, to the cellar for storage.

The oil produced from decanting is called integral oil. It is opaque, yellow/green and opalescent because it still contains microparticles in suspension.

When filtered, it will acquire a transparent golden/green colour.

In both cases, we are talking about the same extra virgin arbequina olive oil, the only one produced in Molí de la Vall Major .