This leads to the delicate phase of the pressing, in which the olives are crushed creating the so-called “pasta”.
At this stage, maximum attention is paid to avoid any oxidation of the compound that can take place.
Then the pasta passes into the kneaders where the oil molecules aggregate and the aromas are released.
In this phase it is important to determine the kneading time and the temperature, strictly cold, to create agreat extra virgin olive oil.