The associates of the cooperative produce the olive that is transported to the press, unloaded and stored for no more than 24 hours for further processing. The olives received are classified according to variety and quality and are distributed, after cleaning, washing and weighing, to elevated hoppers, which serve to store the olive and to regulate the subsequent supply to the oil extraction lines. This whole process is carried out on stainless steel and food industry conveyor belts, ensuring the highest sanitary standard of the product.

From the hoppers, the fruit goes directly to the mills and from there, to the mixers. With the paste already formed the mixing begins. The mixing process is carried out by means of horizontal thermomixers with a heating chamber, which circulates hot water from the heating circuit, maintaining this paste at a temperature not exceeding 25 ºC, which guarantees all the aroma and characteristic flavour of each variety. Then the paste is transferred to the horizontal decanters or centrifuges by means of a variable speed pump in order to separate the two phases: the oil phase, consisting of the main product (Extra Virgin Olive Oil) and the solid phase, made up of vegetable water and olive pomace together (alpeorujo, whose final destination is the olive pomace extraction). Finally, in the vertical centrifugation the final cleaning and polishing of the oil is carried out and the water is separated from the oil (liquid-liquid separation).

Once the extraction process is finished, the oil goes to the decantation zone of the cellar for a maximum time of 24 hours at a controlled temperature. After decanting, the oil goes to the storage warehouses of the cellar to later be bottled in the various available formats