Once the olive paste is fully ground, it then goes to the centrifuge for spinning. The paste is then spun and the olive oil is extracted from the paste.
Note that the freshly spun olive oil is florescent in colour and the texture (viscosity) is quite watery.
There is quite a bit of water in the olive oil, so the olive oil is stored in giant tanks for about a month so that the water and sediments can settle in the bottom of the tank.
As an olive oil sommelier I find it very annoying that many olive oil producers rush their product to market without allowing the olive oil to settle, you can see this when you spot olive oil with some dark sediment in the bottom of the bottle, that is unacceptable!
