This project took three years to implement. It is the third olive oil mill that Ana Carrilho creates, and she applied her extensive knowledge in this new mill for our olive oils.
The first phase of the project was to plan the layout to define the space requirements and the mill’s dimensions. The hoppers were also custom designed. Regular hoppers usually have many grooves where olive residue can deposit, thereby creating odours and flavours that contaminate the new olives that follow and the resulting olive oil. In a cylindrical shape developed by Ana, our hoppers are completely smooth and therefore do not accumulate residue. An idea that helps us preserve the olive’s integrity during separation and saves water for cleaning the equipment.