A short video on how we make extra virgin olive oil, and the equipment it takes🙌🤗 

The olive milling process (with Dewey Lucero - owner of Wild Groves)
Real California Grown EVOO

"Let’s check out the olive milling process. Extra virgin olive oil is one of the healthiest foods on the planet, primarily because it’s first cold extracted to protect all those polyphenols (antioxidants) naturally occurring in olive oil. The process begins with fresh olives coming straight from our groves in Northern California. These olives are picked and brought to the mill within 12 to 24 hours, going straight into the hopper as the first step. Next, the olives travel up a conveyor system where a blower removes leaves, sticks, and any foreign objects. The olives then go into a cold water bath to be washed and scrubbed clean before entering the crusher. The crusher crushes the entire olive, pit and all, releasing an amazing aroma with fresh herbaceous notes. This process creates a green, soupy paste that moves into the malaxers for mixing (large mixing tanks). Malaxing takes the most time in the entire process, which lasts about 30 to 45 minutes. After malaxing, the paste is pumped into the decanter, a giant spinning centrifuge that acts as the workhorse of the operation. The decanter separates olive oil, water, and solids in a completely cold extraction process, without heat or chemicals, ensuring the olive oil remains undamaged and natural. The final step involves sending the olive oil through the polisher, an even faster centrifuge that cleans up the oil by removing any remaining small pieces of olive meat and water. The result is fresh extra virgin olive oil ready to eat, with vibrant, fruity, and complex flavors. Finally, we pack it all up and bottle it for you to enjoy!"