Mill With Us

Built around growers, not bottlenecks.
We start milling in early October and run through late February—a five-month season. Most mills only operate 6–8 weeks, which forces fruit into rushed windows. Our longer season lets you pick at peak ripeness, avoid bottlenecks, and still get fresh, high-quality oil all year.

In the field, we harvest with a New Holland Braud 9090X. At the mill, fruit moves through our wash line to remove leaves and twigs, then into a hammer mill. The paste is gently mixed in a low-temperature malaxer to protect flavor and polyphenols.

Separation happens on a Pieralisi Leopard 5 decanter, followed by a Pieralisi Valente centrifuge where oil is polished at 6,500 rpm. Your oil is then held in stainless-steel tanks at controlled temperature. After resting, we can package in glass bottles or prepare bulk for your program. From harvest to storage, our process averages 4–12 hours—so your oil starts clean and stays fresh.

We treat your fruit like our own. Clear communication, careful handling, and sustainable practices (including composting post-milling byproducts) are part of the promise we make to our neighbors in the Imperial Valley.

Ready to book a milling window?

jcvargas@desertmilling.com