The next step in the process is malaxing, a very important and delicate operation. In the mill the olive oil paste is mixed at a temperature of between 27-28 degrees. This allows the oil/water emulsion to coalesce.
The microscopic oil droplets liberated en the grinding process join together into larger drops that can be extracted in the next stage of the process. Working in the cold allows the maintenance of the flavours and aftertaste of the fruit and in this way we obtain a better quality olive oil by not affecting certain microorganisms that give the oil its organoleptic characteristics.