Centrifugal separator

This is the final production phase of olive oil.

The olive oil, separated from the paste in the decanter, passes through the vertical centrifuge which removes the “fines” (particles of the olive's skin and stone) and any residual vegetation water and any wash water that might be left over.

Microparticles of skin, pulp and stone will still remain in suspension (<0.05%). These microparticles are not detected in the mouth but they do reinforce the sensations of taste and smell. After decanting, we will have integral, virgin olive oil.

Over the months, these microparticles will settle on their own and the oil will become transparent. If we wish to accelerate this process, we will have to filter the oil.