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All our oils are obtained through cold pressing thanks to the modern technology called olive pressing loop. The name of this technology derives from it being composed by different machines loop connected: this avoids any interruption during the process. There are four machines working together: the olive press, the kneading machine ( where oil is extracted from the olive mix thanks to kneading and to olives enzymes ), the decanter ( which allows the separation of the three components present in the mixture: oil, water and olive residues); lastly, the oily must goes through a separator, which divides the oil from the wastewaters. When in the olive press, olives turn into a paste: the kneading allows a first, albeit coarse, oil extraction; the paste and the first oil proceed to the kneading machine, whose aim is to gather whatever oil is still present in the paste. To clearly understand what a kneading machine is and what it really does, just figure out a long and narrow tank with a central axis equipped with kneading blades that rotate ceaselessly. The movement of the blades helps breaking the microscopic sacs that still retain oil. The kneading machine, thanks to a system that reminds us of a switched on radiator, is kept at a constant temperature. From the kneading machine, the water diluted paste goes into an extracting centrifuge usually called decanter. The centrifuge, relying on the difference of the specific gravities, separates the solid mass (sansa or olive residues) from the fluid one and discards it. Lastly, the separating machine divides the oil from olives wastewaters. This oil is called "COLD PRESSED" because during the whole process the temperature never rises above 27° C. The two phases system combines the efficiency, the hygiene and the purity of the oil extracted through centrifugation, with the advantages of a method that requires only a minimal addition of water. As a matter of fact, recent studies report that: The oil quality is better The oil density and its fruity and organoleptic properties are enhanced The oil preservation becomes easier because its polyphenols, excellent natural antioxidants, aren't lost in the olives wastewate.