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After the olives are har­vested, they’re washed as twigs and leaves are removed. Then they are crushed, usu­ally with a ham­mer mill but tra­di­tional stone mills are still used too. The pulp is then gen­tly stirred in a process called mac­er­a­tion to release the oil droplets before the extrac­tion phase which involves spin­ning the juice free from the pulp in a cen­trifuge or, more tra­di­tion­ally, press­ing it between mats. Finally, dur­ing sep­a­ra­tion, the oil is removed from the water.

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