Olive oil, often referred to as “liquid gold,” has been a symbol of prosperity and health for centuries. Its rich history and versatile uses make it a beloved culinary treasure worldwide. But have you ever wondered how this precious oil is made? In this comprehensive guide, we will take you on a journey through the intricate process of olive oil production.
The journey of each olive oil begins in the olive orchard, where the choice of olive variety, climate, soil, and farming practices play a pivotal role in determining the oil’s quality and flavor. Here are some key factors that contribute to an exceptional olive orchard:
There are hundreds of olive varieties worldwide, each with its unique flavor profile and characteristics. Common varieties include Arbequina, Picual, Koroneiki, and Frantoio. The choice of olive variety often depends on the region’s climate and the intended flavor of the oil.
Olive trees thrive in regions with mild, Mediterranean climates characterized by warm, dry summers and mild winters. The concept of terroir, which includes factors like soil composition and microclimate, can significantly influence the flavor and aroma of the resulting olive oil.
Olive trees require well-draining soil, preferably with a pH level between 5.5 and 7.5. The mineral content of the soil can affect the nutritional value and flavor of the olives.
The next crucial step in olive oil production is the harvest, which requires precise timing to ensure the olives are at their peak flavor and nutritional content. Harvesting methods include hand-picking and mechanical shaking.
Hand-picking is the traditional and labor-intensive method. It’s often preferred for premium oils as it allows for selective harvesting of ripe olives, minimizing damage to the fruit.
Mechanical shakers are used to dislodge olives from the trees, and nets are placed beneath to collect the falling fruit. While this method is more efficient, it’s not as precise as hand-picking and can result in a mix of both ripe and unripe olives.
Timing is critical. Olives harvested too early may produce a bitter oil, while overripe olives can result in a rancid taste. Producers often monitor the olives’ color changes to determine the optimal harvest time.
Once the olives are harvested, they are taken to the mill for oil extraction. The milling process involves several steps:
The olives are first cleaned to remove leaves, twigs, and dirt.
The cleaned olives are then crushed into a paste (often called olive pomice), often using large stone or metal rollers. This process breaks down the cell walls and releases the oil. In order to be considered extra virgin olive oil, the crushing must be done without the use of heat or chemicals.
The olive paste is mixed in a malaxer, a machine that kneads the paste to encourage the oil droplets to merge and form larger ones. This process enhances oil extraction efficiency.
Traditionally, olives were pressed to extract oil. However, modern methods often use centrifugation, which separates the oil and water from the paste more efficiently. Centrifugation produces a cleaner, higher-quality oil.
After milling, the olive paste contains a mixture of oil, water, and solid residues. To obtain the pure olive oil, these components must be separated. This is typically done in a decanter centrifuge or a press.
In a decanter centrifuge, the paste is spun at high speeds, separating the components based on their density. The oil, being the least dense, rises to the top, while the water and solids settle at the bottom.
Pressing involves applying pressure to the paste, squeezing out the oil. This method is less efficient than centrifugation and is often reserved for traditional or small-scale production.
Even after separation, the olive oil may contain small water and solid particles. To ensure clarity and quality, the oil is often clarified and filtered through various methods, such as gravity settling, sedimentation tanks, or diatomaceous earth filters.
Not all olive oils are created equal, and the term “extra virgin” signifies the highest quality. Extra virgin olive oil is obtained through cold pressing, which means no heat or chemicals are used in the extraction process. It also undergoes rigorous testing for acidity, flavor, and aroma.
At D’Olivo, we take the quality of our olive oils beyond even the standard extra virgin label. Our oils meet 33 quality parameters, and as a result earn the designation of Ultra Premium.
To be classified as extra virgin, olive oil must have an acidity level of less than 0.8%. Lower acidity levels indicate a superior oil.
Extra virgin olive oil should have a balanced, fruity flavor with no defects. The aroma should be fresh and characteristic of the olive variety used. Often people describe the flavor and aroma as matching that of fresh cut grass.
Olive oil is extremely sensitive to light, heat, and oxygen, which can cause it to deteriorate and lose its quality. To preserve its freshness, olive oil should be stored and bottled with care.
Store olive oil in a cool, dark place, away from direct sunlight and heat sources. Containers should be airtight to prevent exposure to oxygen. Our oils are stored in stainless steel fusti before bottling.
Olive oil is typically bottled in dark glass bottles or tins to shield it from light. Avoid clear or plastic containers that can lead to rapid degradation.
The journey of olive oil from orchard to bottle is truly a magnificent blend of tradition and technology. It begins with careful cultivation in well managed orchards, extends through the precise timing of harvest, and culminates in the delicate art of milling and extraction. The result is a healthy and flavorful oil that is ready to be featured in your culinary adventures.
Whether drizzled over a fresh salad, used in cooking, or savored on its own, olive oil stands as a testament to the skill, dedication, and passion of those who labor to bring it to our tables.
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