Pressing
  • The olives are washed in the renowned Kamarela spring water, and ground to a paste. The olive paste is transfered to the kneader for 30 minutes at temperatures that don‘t exceed 27° and then is pressed. Finally, the pulp is drained and left to stand for some time to allow the oil to separate naturally from the flesh of the ground olives.

    The olives are washed in the renowned Kamarela spring water, and ground to a paste. The olive paste is transfered to the kneader for 30 minutes at temperatures that don‘t exceed 27° and then is pressed. Finally, the pulp is drained and left to stand for some time to allow the oil to separate naturally from the flesh of the ground olives.

Dr. Kavvadia