Centrifugation in olive oil?
This is the part of the milling process of olives carried out in oil mills. This is done after malaxing the paste. During this process the olive paste is subjected to decanting or horizontal centrifugation at rotational speeds above 3.000 rpm., causing the separation by centrifugal force of the three phases of paste: solid, water and oil. The outcome of this process delivers the separation of alpeorujo (solids plus water) and virgin olive oil, hence it being called a "two-phase system".