Taggiasca extra virgin olive oil by centrifugation

The trolley with the mats containing the dough inside is placed under the hydraulic press. It presses the pass and very slowly, in about 45 minutes, is brought to a pressure of 250 atmospheres. The fluid obtained consisting of 80 per cent vegetation water and 20 per cent oil, is injected into the centrifuge, which will separate the remaining oil from the water it contains according to its different specific weight. The process does not involve the use of chemicals, fully respecting the authenticity of the product. This oil is called Extra Virgin Olive Oil Taggiasca by centrifugation.