[MUSIC PLAYING] Once the olives have been harvested, they are transported immediately to the mill. From the moment the olives enter the mill to their transformation into oil, not more than eight hours go by to prevent fermentation and loss of properties so that a perfect oil can be obtained. Formely, olives could easily lie for a week, piled up in the yards of the mill, so fermentation and oxidation were unavoidable. This is one of the differences between the harvesting and processing techniques of old and today's. Once the olives have been unloaded, the first step is the sorting machine, where a powerful hand separates the olive leaves and twigs, et cetera. These leaves are eaten by livestock. Once the olives are cleaned of all foreign bodies, they are then weighed and classified by quantity into different bins. Right from the start, Aceites Garcia de la Cruz examines the quality of the olives in order to obtain quality olive oil. From the moment the olives have been classified up to all extraction, there are four main very simple steps. First step, crushing the fruit. Second stand, whipping up the mass obtained in the crushing process. Third step, solid and liquid separation of this mass. And fourth step, separation of the water and other impurities from the olive oil. In the first step when we proceed to the milling, we choose first the type of olives to grind. Chosen from the hopper, the olives then come into the hammer mill after washing. In the hammer mill, the olives are crushed. Here in the pictures where we see the mill open, we can get an idea of how it operates. The olives go to the center, where this small propeller is located, and then exit through the hose in the small sieve that surrounds it. In step two, the pulp obtained in the crushing process passes to the mixer, where it is homogenized. Now we get to see some of the oil in the last section of the mixer. In the third step, the pulp passes on to the horizontal centrifuge, where we separate the very hydrated solid and the liquid. On the one hand, we have oil with some water, and on the other, we have the olive skin, the stones, and the pulp, which is known as olive pumice. This residues still contains some oil, which is removed at the refineries. The resulting oil, mixed with a small percentage of extra virgin oil, is what is known in the market as pumice oil. Before shipment of this great residue to the refinery, we extract the stones which are used in our Aceites Garcia de la Cruz as fuel for heating the plant. In the fourth step, we work only with the liquid obtained from the third step. This moves towards the vertical centrifuge where we separate the water and oil. We can now see this delicious, tasty, wonderful olive juice, our extra virgin olive oil, aptly named liquid gold. It is then stored in our cellar in stainless steel tanks, kept away from the light and at a suitable temperature. Here in the cellar, the tanks will gradually be drained to remove the last traces of moisture by settling. Throughout the whole process, samples are taken to verify that we have obtained excellent olive juice. Before packaging, however, the product will undergo a filtering process to remove suspended matter, thus becoming filtered extra virgin olive oil from unfiltered oil, straight from the olive.