S01E03 - Extraction technology: what happens inside an olive mill

Eduard Pons, CEO of Pons, opens the doors of the mill and explains what happens to the olive from the moment it arrives until the oil comes out filtered. Cold below 26 °C across the entire line, cutting mills configured daily from the analytical data of each batch, short malaxing with no oxygen contact, and fast-geometry decanters. Every decision aimed at preserving biophenols and aromas. And one choice that explains almost everything: a 12% yield. Episode three of Origen Pons, the podcast of a family company producing extra virgin olive oil in Lleida since 1945.