1/ Leaf stripping and intense washing to remove any foreign matter (leaves, branches, stones, earth) that could accentuate bitter aromas.
2/ Grinding in order to injure the tissues of the olive containing the oily matter.
3/ The paste obtained by grinding is then kneaded and stirred continuously and slowly. This process allows to combine the drops of oils in order to facilitate their separations.
4/ Separation of solid pastes and liquid. Extraction is always performed cold. Based on a difference in density between water, oil and residues.
