La Boella

At Molí Coloma, extra virgin olive oil is extracted using only mechanical methods that respect the fruit throughout the crushing, beating and separation process.

Once the leaves and impurities have been removed, the olives are crushed and ground into a homogeneous paste. This paste is incorporated into the mixer, where the small particles of oil present in the fruit are brought together and become larger and larger. The crushing process takes an average of 20 to 30 minutes and is carried out at a temperature of between 25 and 27ºC to preserve all the original flavours.

The paste is then transferred to a centrifuge, which is responsible for separating the oil particles that we have created in the blender, thus obtaining pure olive juice.

Once it has been made, we filter it through cellulose plates to improve preservation, quality and shelf life.

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