Elaboration

Caterra's extra-virgin olive oil is obtained through the following physical processes:

The Cleaner separates dirt and leaves From the olives.

The mi|| grinds or hammers the olives and pits into paste which is extruded onto the plates which go onto the press.

Malaxation is a slow mixing of the paste which allows the oil-water emulsion to coalesce. Small microscopic oil droplets join together into large drops which will come out during centrifugation or separation.

The Press separates out the olive juice and oil and leaves behind a fibrous "pomace".

Separate the oil from the water using a decanter or centrifugal separator.