Elaiotechnology is the technique that studies the production, extraction, and preservation of oils. Just two hours after the start of the day, the first batches of olives arrive at the oil mill, where the "oil mill master" performs an initial visual inspection of the fruit, verifying that it is healthy and in good external appearance. They are then processed in the cleaning plant, which consists of separating the olives from any impurities such as leaves and branches using a cyclone that blows them away. They are then stored in stainless steel hoppers for immediate processing. The milling and blending are carried out cold, at temperatures below 21°C, and with a very short blending time, thus preserving all the volatile components responsible for the fruity aromas and flavors that are transmitted from the fruit to the juice, as if it were an orange.