Crushing and Pasting

After the olives are crushed at the grinding machine they are conveyed to the pre-mixer and the condensed gas, which comes out after the crushing of the olive stone and gives a bitter taste to the olive-oil is drained with a pipe-line through an aspirator. The olive paste obtained through crushing is conveyed to the ageing mixer. Ageing mixers are composed of 8 divisions and olive paste is aged by mixing it for 60 minutes. In the mixer, made of double layer stainless steel, closed circuit hot water circulates at 35-40 oC heat between the layers. Meanwhile, the paste is kneaded with maximum heat of 38 oC. after the completion of this process, the paste pump in the mixer conveys the paste to the centrifuge and completes its process.