"Batido" is a stage in which the olive paste is stirred or mixed, after cleaning and grinding and before centrifuging. The object is basically to make small droplets of oil coalesce into larger ones. The proper English term is malaxing (the verb is to malax or malaxate; both forms are given in dictionaries), but if you prefer a simple everyday term you could simply call it mixing or stirring.

"El batido es la fase en la cual mediante el amasado, lento y continuado, de la pasta de aceituna, ayudándonos con una temperatura controlada, favorecemos la rotura de la emulsión agua-aceite formada durante la molienda. Con ello se promueve coalescencia de las gotas de aceite liberadas durante la molienda, aumentando de este modo la proporción de mosto suelto, favoreciendo así una buena separación de las diferentes fases que constituyen la pasta en las fases posteriores de centrifugación o presión."
http://www.interempresas.net/Produccion-Aceite/Articulos/161...

"MALAXING THE PASTE
Malaxing (mixing) the paste for 20 to 45 minutes allows small oil droplets to combine into bigger ones. It is an indispensible step. The paste can be heated or water added during this process to increase the yield, although this generally results in lowering the quality of the oil. The most common mixer is a horizontal trough with spiral mixing blades. Longer mixing times increase oil yield but allows a longer oxidation period that decreases shelf life. "
https://www.oliveoilsource.com/page/extraction-process

"How long should you Malax olive paste?
That’s when the crushed olives are gently stirred to release oil droplets before the extraction stage in olive oil production. The amount of time the paste is malaxated depends on a number of factors including the cultivar and ripeness."
https://www.oliveoiltimes.com/faqs/how-long-should-you-malax...