Crushing is the stage in which the olives are transformed into olive paste.

During this step, the fruit is completely broken: pulp, skin and stone are crushed to release the oil contained inside the pulp cells. This is where the real transformation of olives into oil begins.

The quality of crushing is very important. Proper processing produces a homogeneous paste that is ready for the next stage, without putting unnecessary stress on the raw material.

At this stage, many of the compounds that shape the oil’s profile are also released: green aromas, intensity, structure, bitterness, pungency and aromatic sensations. For this reason, crushing is not only a mechanical step, but one of the key moments in building the final quality of the oil.