Making olive oil starts with the harvest. We begin at 8 am and stop around 5 pm. We then transport the olives to Olivino in Hopland, CA. They have a state of the art knife mill. The olives are loaded into a bin, moved on a conveyor to a blower and water bath and then into the knife mill. This cuts the olives into tiny pieces. This product is moved into a malaxor where it stays for about 45 minutes with a screw device that helps to separate the oil, water and solids. At the end of this process it goes into a high speed centrifuge that separates the oil and vegetable water from the solids. Finally the water and oil are put in a vertical high speed centrifuge that separates the oil and water. The pure oil is collected in a storage tank. There are still small amounts of vegetable solids in the oil. Letting it sit for about 2 months in a container with the oil covered by argon gas lets the remaining solids settle to the bottom. The oil is then bottled, labeled and ready to be enjoyed.
I have included a short video showing the olive oil production process.