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CRUSHING AND MALAXATION:
the olives with their cores pass  between two granite grinding stones
in order to obtain a consistent paste, which is refined and made
homogeneous by a malaxation (one counts 5 kg of olives to obtain
1 liter of oil).
PRESSING: by water pressure.  The paste is distributed from 2 to 5 kg on
special round plastic plates called : the "scourtins".  Those are piled up and squeezed.
They retain the solid part of the paste "olive residue" composed
by crushed pulp and cores. A liquid runs out: oil and water.
THE DECANTATION: oil is insulated by
natural decantation and is collected on the surface of water without
being filtration. It is an ancestral  and traditional method. One can
also choose the process by faster and more effective centrifugation:
- in the first case the appelation will be: extra virgin olive oil.
- in the second case the appelation will be: virgin olive oil. The
current olive oil, most known and least expensive is the result
of a virgin olive oil cutting and of refined olive oil its acidity
should not be higher than 1, 5g for 100g.
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STORAGE:
Oxidation should be avoided, for that one puts the oil in tanks
out of metal.
CONSERVATION The olive oil is preserved much better and
much longer than other oils. It grows rancid less quickly because
its iodine index is low, moreover it contains tocopherols (antioxydant
natural)  which contribute to its stability. Arranged
in a wall cupboard safe from the light, your olive oil will keep
all its qualities at least two years. Contrary to an idea still
rather widespread, the olive oil absolutely preserves all its
food qualities in the hot preparations. Its "point of smoke" is
particularly high: 210°C. It thus behaves very well with the crackling,
and a recent medical study (Doctor Charbonnier) does not note
any degradation of its properties digestive compared to the believed
state.
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Action of Granite grinding stones
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