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 The whole process to elaborate Extra Virgin Olive Oil is once the olive gets inside the oil mill. Fruits are washed and cleaned to classify them.
One of the first conditions to obtain a good olive oil is to crush the olives 24 hours as a maximum after their recollection. If we don't respect this term, it could exist the risk of fruit fermentation and as a consequence, the oxidation of the olive oil during its storing.
While olives are crushed and squeezed, plants tissues are broken and the olive oil is liberated forming a homogenous paste.
The paste is subjected to cold pressure to extract the oil and the vegetable water in a process called decantation. The result is to obtain Extra Virgin Olive Oil. In Olis Solé it is carried about using horizontal spinning force.
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Finished the decantation, the paste is subject to the vertical spinning force which water is introduced to clean the oil. Finally the paste is spin-dried again and it is classified in recipients depending on the oil quality. The oil obtained as a result of this process is stored in a stainless steel tanks.
After ending this work process, Olis Solé obtains his Extra Virgin Olive Oil which has all the essential requirements, "natural olive oil that has not been modified by any chemical substances and that keeps the savour, the aroma and the fruit's vitamins".
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