From some decades the extraction of olive oil has been carried out with modern methods no longer using traditional pressing, but a large number of producers using the traditional method have resisted for many reasons. In the traditional cold pressing there is no addition of water or the use of heat to achieve the extraction of oil from olives, but is based exclusively on pressure, realizing it with less mechanical stresses. While, specifically in the preparation phases, the modern and traditional methods use the same procedures for grinding and kneading, preparing a well-blended olive paste from which the oil is extracted.

With the traditional method, the extraction of the oil is carried out by means of oil presses, at about 400 atmospheres.The oil paste is laid in thin layers sandwiched between the pressing disks, in a mobile tower.

This facilitates the extraction of the liquid part (olive must) which is then processed into the centrifuge (or separator), or otherwise left to settle without mechanical stress.

In the modern method, on the other hand, the pasta is introduced into a machine called "DECANTER" inside which it turns whirling, sometimes with the addition of additional water more or less conditioned in temperature, helping the decantation of the liquid part where water and oil come out via separate channels. Both systems guarantee healthiness and quality of olive oil, but as far as we are concerned, we will never forget the affirmation of an old and very expert oil miller who said: "THE TRADITIONAL PRESS PULLS OUT THE OIL AS GOD ALMIGHTY CREATED IT" .

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