5. Centrifugation

After the beating, the mass is centrifuged by a modern decanter SPI 333S Pieralisi, which separates the solid mass from the olive oil. The resulting olive oil passes through the vertical centrifuge Valente, also by Pieralisi.

We have always opted for a production with minimal environmental impact;as an example we have this centrifuge, which allows to add a minimal quantity of water to get a cleaner olive oil, reducing, at the same time, the wastewater from the process.

Moreover, the mill is also equipped with a boiler which uses wasted olive stones as fuel to warm up the water and provide heating. This way we use our own waste to reduce to the minimum the environmental damage.