How olive oil is made

Producing olive oil is a fairly long and difficult process but if you follow these steps you should end up with good quality oil.

First, between September and December, the olives are harvested by hand or with sticks and rakes. Then they are collected on nets beneath the trees. After that, leaves and small stones are removed and the olives are run through a washer to remove any impurities before crushing. Then, within 24-36 hours of picking, the olives are crushed by granite millstones. The olive paste obtained is layered on mats which are put under pressure from a screw or hydraulic press. The liquid produced is collected and put through a centrifugal separator to separate the water and impurities from the oil. Finally, after centrifugation, the oil is obtained.

Superior olive oil is opaque and amber in colour. The less acidic the oil, the better the quality.

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