Kneading
The fruit after the phase of grinding passes in the kneading machine to be homogenized and to achieve complete separation of the oil from the fruit.
The kneading should be done slowly (not more than 20 revolutions per minute) and the paste will be heated by warm water that circulates evenly the double walls of the kneader.
The olive paste temperature must not exceed the 27o C. Increasing the temperature produces a slightly larger quantity of oil but the quality is downgraded.
Improper observance of kneading rules may lead to an increase in the acidity of olive oil andin the number of peroxides and also a reduction in the total content of phenols which mean worse quality of the final product.