To extract the oil in optimum conditions, Our Olive Mill has state-of-the-art equipment including disc mills, vertical beaters equipped with a vacuum system and modern centrifuges. Experts consider this equipment a great step forward in the extraction process of extremely high quality oils. Their main advantage is that they enable a fine tuning of extraction for each batch of olives received, perfect temperature control (approximately 22ºC) and deep cleaning (through automatic washing with pressurised water), likewise oxidation control (via vacuum pumps). The olive oil is filtered to eliminate water remains (another possible source of oxidation), and once obtained it is stored in stainless steel tanks inertized with nitrogen. The oil is bottled immediately prior to commercialisation to reduce time spent in the bottle.