The olive oil production is made with an exceptional care, respecting production times. To make this exceptional olive oil we can follow two methods. The method we are going to describe is the continuous method. This is the most modern to make olive oil.
With this method olives have to be grinded the same day they are harvested, otherwise, as olives have vegetal water, this ferments and olive oil oxidizes. It is necessary to indicate that the olives storage time spoils notably the quality of the final product.

Olives harvested in the same day, are kept in transportable boxes waiting to initiate the grinding process. With this method olives have to be grinded the same day they are harvested, otherwise, as olives have vegetal water, this ferments and olive oil oxidizes. It is necessary to indicate that the olives storage time spoils notably the quality of the final product.

The process begins with olives wash in a washer installed in line with the rest of the plant, in which olives enters the washing vat, where a bubbly water current eliminates the stones and impurities that olives could have.
Stones and other impurities are unloaded of the washer automatically.
The washing water is submitted to a recycling process in order to eliminate the dirt taking advantage several hours of the quantity of initial water in closed circuit, this way, diminished the consumption of clean water. In this point olives are qualify for qualities or varieties to obtain the best oils.3. Olive transport to the mill: Olives, once clean and drained, are transported to the mill with an elevator or not end screw.

consist in crushing olives to obtain a paste composed for a solid part (formed for vegetable and tissue rests) and other liquid, oil and water. This process is very important. With the continuous method olives grinding is made with a hammers mill with a star shape and endowed with interchangeable extra-hard steel heads. The grinding size is regulated for the perforation diameter of the sieve, which turns in the opposite direction of the hammers. A dragging system assures the paste evacuation contained in the chamber, so clogging and excessive resistances are avoided in the work process.

The olive paste shaking proceeding from the mill is made in a one or two horizontal bodies mixer made with stainless steel with chamber, for which warm water circulates for the chamber to get warm.

Olives paste falls to the beater where there are a stainless steel spiral blades that rotate with a studied speed to agglutinate to the maximum the suspended oil particles

Transport of the paste to the decanter is made for a helicoids spiral type bomb with specially adapted components for the extraction olive oil process.

In this process the olive paste is separated in its three components: oil, vegetable water and solid residues. The decantation can be made to two or three phases. With the two phase’s decantation, the obtained results are on one hand olive oil and on the other one the solid residues and vegetable water. In this type of process water addition in the decanter is not needed, with the consequent decanter water saving and drinkable water and energy saving, and is obtained on the contrary, a very humid solid residues and with viscosity and lack of firmness characteristics that make it of difficult manipulation. With the three phases decantation, is obtained in one side olive oil and vegetable water, in the other side solid residues with an approximate humidity of 50%. With this procedure, additional hot water is demanded, but this way, we obtain dry and easy to manipulate solid residues oil.

The centrifugal horizontal decanter has a cylindrical bowl and an endless screw, with the hollow axis, that turns in the interior. Due to the centrifugal force, the mass goes to the walls of the bowl and forms three strata of different densities: Marc is evacuated for the endless, oil and vegetable water spring from orifices placed to different levels; this process is called a decantation to three phases. With this system the water contribution is from 80 to 100 litters of water for every 100 Kg of olives.

the unloaded solid residues from the decanter are collected in a transporting endless screw that takes it to a storage chute of this product placed in the exterior of the oil-mill.

Olive oil and vegetable water pass for a few vibrators sieves that retain the solid particles in suspension. The obtained oil is transported by means of a bomb of the vibrate filter to a vertical centrifuge.

With an automatic vertical cleaning centrifuge machine, where, with the centrifuge force and inside of a plates rotor, proceed to its cleaning and eliminates its humidity, solids and impurities. Once centrifuged, olive oil stays dissolved to be poured to the storage deposits. If the production process is made in three phases, that is to say, with vegetable water production, another vertical centrifuge makes the revision in order to recover small quantity of oil that the above mentioned waters could contain before the dumping, dumping that generally is made passing for a decantation and with a adequate control that allows to avoid rivers and lagoons contamination.

It serves for the plant propelling, engine protection and other control elements like process temperature, production and energy consumption.

Clean olive oil is stored in stainless steel tanks. To avoid it from getting rancid or to get muddy this deposits have to be made with inert, opaque and waterproof material and do not have to absorb smells. Also the temperature has to be around 15ºC.

Is a small hot water generator to generally solid fuel, produces the process warm water needs and heating for all the plant. The continuous method to make olive oil, presents higher production, as an oil mill can treat 8000 olives kilograms per hour, 25% of this will become olive oil.

Pressing tree-ripened olives extracts a flavourful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from Greece) and imported oils from France, Italy and Spain The flavour, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing, region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity.
- Extra virgin olive oil the cold-pressed result of the first pressing of the olives, is only 0,2 to 0,8 percent acidity. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity.
- Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 0,9 and 1,5 percent. - Olive oil is a blend of extra virgin and virgin oils with acidity of between 1,6 and 2 percent.
Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil.
The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil... and it also has exactly the same number of calories.
What the term "light" refers to is that (because of an extremely fine filtration process) this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavour. It's this rather nondescript flavour that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low - to medium-heat cooking. Light olive oils it's not suitable for many uncooked foods such as salad dressings and marinades.
The International Olive Oil Institute recommends using pure olive oil for frying, since the flavour of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.
Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature.

Buying Extra Virgin Olive oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.
Remember
- Olives are fruit;
- Olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid
Rancid is the flavour which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container.
If your oil has a buttery taste, then it's probably rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70°F works very well if the olive oil is stored in a dark area where the temperature remains fairly constant.
A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.
Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor. When chilled, or in cold weather, the oil may turn cloudy and even solidify. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is part its prime. Be sure bottles are tightly sealed. Refrigeration will extend the life of olive oil without harming the oil.
Doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.
Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.