Milling
We begin milling in early October each year and continue through late February. This sets us apart from other mills because it makes our milling season 5 months long as compared to the usual 6-8 weeks. With our season lasting almost half of the year, it helps ensure we have fresh olive oil year round.
The Milling process
To shake the olives off the trees, we use a state of the art New Holland Braud 9090X harvester. The fresh olives are processed through our wash system in order to separate them from leaves and twigs. After they are washed and cleaned, the olives are crushed in a hammer mill and the paste pumped into a low temperature malaxer. The liquid paste mixture is then pumped into a top of the line Pieralisi Leopard 5 decanter for liquid/solid separation. The liquid then enters a Pieralisi Valente centrifuge where the oil is separated from the water at 6,500 rpm by specific gravity and is stored in stainless steel tanks at a controlled temperature. After the oil rests, we package it in glass bottles. From Harvest to storage, the milling process only takes us on average between 4-12 hours, ensuring the freshest and highest quality of Extra Virgin Olive Oil possible.
