The decanter is the heart of modern olive oil production.

After malaxation, the olive paste enters the decanter, where its main components are separated: oil, pomace and vegetation water. This process takes place continuously through centrifugal force.

Pomace is the solid residue of the olive paste, mainly made up of skin, pulp and fragments of the stone. Vegetation water is the watery part naturally present in the fruit.

The role of the decanter is to separate the oil from the other components as precisely as possible, preserving the qualities developed during the previous stages. Technology is essential here, but the operator’s experience remains important: every batch of olives can have different characteristics and requires attention.

This is where the oil begins to take shape as a product separated from the paste.