The next step in the process is called malaxing. This phase completes the development process of the chemical, physical and organoleptic properties of olive oil, which began during the crushing phase. It optimises the flavours and fragrances and is vital to the final extraction yield.
The shape, volume and size of the blades and the number of revolutions, along with the thermal conditioning of the paste, are key factors in obtaining maximum output and quality. Pieralisi's malaxing groups consist of fully independent malaxing units, suitable for both batch processing and industrial processing, designed to operate at different temperatures and speeds.