Once the olives have arrived in the mill, they are washed.
Then the leaves are removed by automatic suction. After that,
the olives are weighed and transported to the mill, where they
are ground into a pulp. This pulp (mush) is then pressed in a
centrifuge.In a second centrifuge, the sap and the oil is separated.
And the pure olive oil of the tsounati flows into a steel tank.
The fresh olive oil is immediately checked for its acidity.

Why do we prefer the centrifugal system to a hydraulic press?
With this modern technique a larger amount of olives can be
processed in a short time and with unvarying quality.
Nature doesn´t wait with maturation until the necessary
capacity of machines is available. Thus, keeping the time
between the cropping and the pressing as short as possible is
essential to maintain the quality of the olive oil.

The whole production plant has already been adapted to the EU-regulations
will be put into practice in the near future (in the coming years)