Once picked, the olives are taken straight to the oil mill, where the oil is made, to be treated and to avoid any fermentation that might affect the oil quality. The olives are placed into the cleaning machines, where any impurities are removed from the surface (e.g. sticks and leaves) and from inside (e.g. stones and mud). The ground pulp is sent to the blenders, where it is beaten at a controlled temperature to enable the solids to be separated from the liquid.