Olive Oil Extraction

Olive oil is directly cold press from fresh olive fruit, it retains natural nutrients, good smell, the color is yellow green. Olive oil contained oleic acid, linoleic acid, and the proportion of linoleic acid are more suitable for human digestion and absorption, which is not available in other vegetable oils.
Virgin olive oil is through mechanical or material means, under certain conditions, especially in the condition that does not lead to deterioration, under heating conditions obtain oil from the olive fruit. It only through washing, decantation, centrifugation and filtration.
Olive oil production process and equipment is relatively simple. The traditional approach first grind the mature, clean-up olive fruit, and then use a clean bag, put the bag on olive oil press, the oil will be squeezed out. After filtration, sedimentation, bottling, the finished olive oil produced. While the modern olive oil process adopts high-speed centrifuges to separate oil and residue quickly which effectively improve the oil yield and oil quality standards.