Receiving the olive fruit

After the harvest, olives are delivered to manufacturing units for elaboration as soon as possible. Their transfer becomes into plastic trays with vent holes or into plastic sacks. It is useful to note that transfer into plastic trays is the best, because the fruit can breath and doesn’t warm up. In the factory unit olives should be immediately treated. In such a necessary case to store the olives, it must be for a while in a dry place with good ventilation.

“Their transfer becomes into plastic trays is the best, as the fruit can breath and doesn’t warm up.”


The olives are placed a receiving hopper and then through conveyor belt are led to a separator (deleafing machine) which remove leaves and other foreign. Next comes the washing to remove extraneous matter, such as dust, soil etc. The water can be recycled after the precipitation or the filtration of its solid substances. It is required about 100-120ltr. of water to wash 1000kg. of olives. After washing, follows the grinding of olives with oil mill or crusher.

Breaking – grinding of olives

In traditional oil press the grinding of olives is carried out with cylindrical millstones. The modern units use metal mills, hammer mills and crushers with gear drivers. If the olives to be processed are frozen or very dry a small amount of water is added (100-150 per 1000kgr approximately).

“…the oil paste is heated at  28-30ºC, which helps to preserve all the healthy properties of Chrisopigi Olive Oil”


After the grinding the olives, the oil paste is mixed in a kneader after adding hot water. Kneading the main stage of the process and it contributes to small droplet coalescence with larger oil drops. To facilitate this process the oil paste is heated at 28-30C. Water is added in the kneader, up to 100% of the oil paste quantity before extracting the olive oil in biphasic or three – phase system.

Extract of olive oil

The traditional method of pressure and the three phases process produce the extra virgin olive oil and two types of waste: the liquid amurca and the solid olive.