Upon arrival of the olives at the oil press, the defoliation process begins, and next, they are washed with clean potable water for the rinsing off of foreign substances. Then comes the smashing of the olives in a special device consisting of metal plates that results in a smooth blended mixture. Its temperature is constantly checked as, if it overheats, this will negatively affect the quality of the oil being processed. At the stage of mollification, the homogeneous mixture that has been produced is stirred or shaken at the special vertical mollifiers. For the production of the high quality Ergani olive oil, the mollification takes place at a steadily controlled low temperature (below 27 degrees celcius). This is when "cold pressing" occurs. After this, the mixture is placed in a 3 phase centrifuge separator (decanter), where foreign substances are eliminated and the separation between olive oil and wastewater takes place. At the final phase, the olive oil is stored in stainless steel tanks that are oxygen free, where it stays for months, carefully preserved with the supply of nitrogen thus slowing down the process of oxidization.
