The olives are washed on a conveyor belt, by hand or with compressed air twigs which removes leaves. After the washing, it goes into the press. Among the rotating big garnet cones, fruits are pressed and reduced to mush. A centrifuge or spin separates the olive juice, which passes through several channels to the waiting pool where water gets separated.

An older method is still used today, the delicious smelling Olive paste.  Scooped by hand between large straw mats, these are pressed together. The juice flows down to and small pool and gets into the tank.

The result of the craftsmanship of the natural olive juice is a wonderful virgin olive oil, no chemically treated and controlled by Oli de Mallorca.