How is olive oil produced?
A. After the olives have been harvested, the stones and harvesting vegetation are removed. The olives themselves are then pressed without the use of any other assistance other than the mechanical press itself. The resulting liquid is then placed in a revolving drum and the oil is separated from the water by centrifugal force. The oil is transferred to large stainless steel vats and then filtered through pads, similar to blotting paper in appearance. This complete process is referred to as the “first cold press” and only oils that have been produced by this first process alone may carry the wording on their labels: “EXTRA VIRGIN OLIVE OIL” The residue of those olives will be pressed again for more oil and the second press can only be called “virgin” olive oil. The olives can be pressed several times, but the more often they’re pressed, the more there may be a need to use other assistance to extract the oil e.g. heat. They can be pressed until there is almost nothing left, using chemical
Standard production is the same today as it has been for thousands of years. Olives are harvested by hand and collected in nets at the bottom of the trees. After a few days of drying, the olives are taken to the mill where giant stones weighing several tons are used to crush the olives and pits into mash. This mash is spread onto thin mats which are placed into a machine “press” which separates the oils from the pulp. Genuine oils are made with no heat applied. The oil is allowed to settle and the vegetable water is removed either by centrifuge or decantation. Oil extracted from the mechanical pressing of the olive is described as “virgin” olive oil, because it is pure, unrefined and unprocessed. Are all extra virgin olive oils the same? No – extra virgin olive oils can vary dramatically in taste depending on the type and quality of the fruit, the time of harvest, the growing season weather, and the region where the grapes are grown. Tuscany and Southern Italy oils have a peppery finis
The traditional method of extracting olive oil from the fruit is virtually the same today as it has been for thousands of years. At harvest time, which varies from region to region, olives are harvested by hand, and collected in nets placed around the foot of the tree. A day or two thereafter, the olives are taken to the mill. Giant stones weighing several tons are used to crush the olives and pits into mash. The olive mash is then spread onto thin mats. These mats are stacked, and placed into a machine “press.” As the press applies several hundred pounds of pressure, oil and water from the mash seep out of the mats, and drip into collection vats. In the traditional method, no heat is applied in the pressing–hence the term “first cold pressed.” The oil is allowed to settle, and any vegetable water is removed either by centrifuge or decantation. Oil extracted from the mechanical pressing of the olive is described as “virgin” olive oil, because it is pure, unrefined and unprocessed. Wha
Olive oil is extracted from olives that are pressed. The extraction process involves making an olive paste from the fruit. This is done by malaxation, which involves churning and mixing the olives. This is followed by heating to 27 degrees centigrade, which releases the oil. Or the oil may be cold extracted, with a blanket of inert gas, which allows an increased yield of olive oil. (3) Virgin olive oil is produced by purely physical means and is not treated with chemicals. Refined olive oil has been chemically treated to neutralize strong tastes and acid content. Pomace olive oil extracted from the pomace using chemical solvents and heat. *Knowing the different kinds of olive oil is important. In terms of taste, extra virgin oil is considered to have the best flavor. It has 0.8% acidity. Virgin olive oil, pure olive oil and olive oil are still edible, as is olive pomace oil which is frequently used by restaurants. Lampante oil is not edible. (4) Buyer beware! Here are some things about
