Sponge Method:
The fruit is cut in half and the pulp removed. It is then soaked in warm water for a short time in order to allow the pith to absorb water, which renders it softer and more elastic. The peel is exposed to the air for several hours. After this the fruit is turned inside out and a sponge placed next to the rind. The fruit is then compressed, which causes the oil cells to rupture, releasing the oil which is absorbed by the sponge. The sponge is periodically squeezed into a collecting vessel.

Eculle a piquer method: Click here for more information........

Machine abrasion:
This involves feeding the fruit into a rotating drum, which is lined on the inside with spikes. As the drum rotates the spikes strip off the peel which is then carried in a stream of water into a centrifugal separator. This rotates at high speed, generating centrifugal force, which separates the essential oil from the other components. The whole process has to be done quickly to prevent enzymatic action causing adulteration while the essential oil is in contact with other contents of the oil cells.