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christinadej 6 months agoOlives are thrown into the first machine, where they get ‘washed’ by water. The vibrant rakes, removes little branches and leaves, they roll into the next machine, where they are grind into a thick paste. The paste (polto) will be warmed to about 35 degrees, and add into the next machine (centrifuge). This last phase is to separate the oil from the left overs (peel, pips) of the olives. It works like a spin, water is add, and the oil will be separated, the ‘Golden Liquid’, the Olive Oil runs into your jerry can.
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