The Journey from Olive to Oil: How Olive Oil Is Made

How Is Extra Virgin Olive Oil Made Today

Today, extra virgin olive oil is produced with the help of modern technology. The olive oil manufacturing process begins with harvesting olives from an olive tree.

The olives are then washed to remove any dirt and debris before they are taken to olive oil mills for processing. At the mill, the olives are crushed and placed in malaxers—large rotating mixing machines—where their juice is extracted.

After the juice has been removed, it is stored in tanks and left to settle so that any solid particles can be separated from the liquid. The liquid—which is now a mixture of oil and water—is then decanted into centrifuges, which spin the liquids at high speeds until they are separated.

The oil portion is then filtered before being bottled. This process allows for the production of high-quality extra virgin olive oil that is pure, healthy, and flavorful. In addition to improved technology, modern producers have also adopted sustainable agricultural practices to ensure that their olives are grown organically.

Organic olive oil is free from chemical fertilizers, herbicides, and other contaminants, and its production has a smaller environmental footprint than non-organic olive oil.

How Olives Are Picked and Cleaned

How Italian olive oil is made starts from the quality of the olive. Olives are usually ready for harvest when they have reached the peak of their ripeness, which is typically between October and April depending on the variety of olive trees.

To determine if an olive is ripe, farmers look for a deep coloration across its entire surface; unripe olives may be green or yellow. Depending on the variety, olives may also need to reach a certain size before they can be harvested.

A variety of machines are utilized to help in the picking process, including mechanical harvesters and pruning platforms. Mechanical harvesters use a combination of vertical and horizontal bars to shake the olive tree to loosen the olives from their branches. Sometimes they are harvested by hand with the help of various tools that help shake or rake the olive tree.

The olives are then collected into collection boxes placed on the underside of the machine. Pruning platforms allow workers to access the higher branches and shake them by hand, before collecting any loose olives into collection boxes.

Once the olives have been collected they must be cleaned. Traditional methods of cleaning involve soaking the olives in water or washing them with a low-pressure hose. Modern techniques use stainless steel sieves to separate leaves, twigs and other debris from the olives.

Before being processed, the olives must be sorted according to size and quality. This ensures only the best quality olives are used in producing higher-grade olive oils.

Extracting Olive Oil

Due to the delicate nature of olives, they are usually extracted manually using mechanical presses rather than with chemicals. This helps preserve the flavor and nutritional benefits of the oil without damaging them through chemical processes.

Step 1. Crushing The Olive

The first step in extracting the oil from olives is crushing or grinding them. This process breaks open the pits and skins of the olives, allowing the natural oils to be released. Traditionally, this was done with a mortar and pestle but today mechanical crushers are used, which crush and grind the olives into an olive paste.

These mechanical crushers typically use stainless steel blades that rotate at high speeds to break open the olives and release the oil. The olive paste is then transferred to a kneader machine, which further breaks down the olives to extract even more oil. After this process, the resulting paste contains most of the oil from the olives.

Step 2: Separating The Oil (Malaxation)

The process of separating the olive oil from the paste is known as malaxation. This begins with placing the paste into a tank and stirring it with blades to create a homogenous mixture that allows for better extraction. During this process, heat is usually applied to help further break down the olives and release more of their oils. Higher-grade olive oils are typically stirred for longer periods, resulting in a more flavorful and higher-grade oil.

Once the malaxation process is complete, the mixture of oil and olive paste is then transferred to another tank that contains centrifuges. These centrifuges spin at high speeds to separate the olive oil from the paste, allowing it to be collected into containers. This process can also remove unwanted sediment and particles from the olive oil, resulting in a clean product.

Step 3: Filtering The Extra Virgin Olive Oil

The filtered extra virgin olive oil is then passed through another filter to remove any remaining sediment and particles. The type of filter used will depend on the type of oil being processed, with finer filters typically used for higher-grade oils. Once the filtering process is complete, the now clean and pure oil can be bottled and shipped off for sale.

Bottling and Testing The Oils

If you ever wondered why extra virgin olive oil is so expensive you now can see it's worth every penny. Before the olive oil is bottled and shipped off for sale, it must first be tested to ensure its quality. Quality assurance tests are conducted on each batch of oil to check for signs of rancidity or other potential issues that could affect its flavor and shelf life.

This testing process also ensures that the olive oil meets industry standards for acidity levels, color, aroma, and flavor. Once all tests have been conducted successfully, the olive oil can then be bottled and labeled for sale.

Extra virgin olive oils, must be stored in dark-colored bottles to preserve their quality and freshness. The bottles should also include a best-by or expiration date so customers know when the oil should be used by for optimal health benefits.

Finally, the bottles should be sealed securely to protect against contamination and leakage during shipping. Once all of these steps have been completed, the olive oil is ready for sale! This is how olive oil is made.

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Why Is It Called Extra Virgin Olive Oil

Extra-virgin olive oil is the highest quality and most expensive type of olive oil available. It is made from pure, cold-pressed olives, has a milder flavor than other types of oils, and is not made from refined olive oil. If you want to learn more about THE BEST OLIVE OIL check out my other article.

The name "extra-virgin" comes from the process used to make this oil, as it must be extracted using natural methods under temperatures that do not exceed 80°F. This process helps to preserve the oil's nutrients and flavor, making it more flavorful and healthful than other types of olive oil.

Extra-virgin olive oil is also known for its high levels of polyphenols, which are antioxidants that can help protect against various diseases. It's important to note that extra-virgin olive oil should never be heated during cooking, as this can affect its flavor and nutrient content. Instead, it is best used to drizzle over salads or cooked dishes for added flavor.

Additionally, because of its delicate nature, extra-virgin olive oil should always be stored away from heat and light in a dark-colored bottle to maintain freshness.

How Was Olive Oil Made In The Past

In the past, olive oil was made using a process known as cold pressing. This involved crushing olives picked from an olive tree with a stone or wooden mallet and collecting the juice that was released from the olive fruit. The juice would then be collected in a container and left to settle for several days.

Once the oil had risen to the top of the container, it would be skimmed off and poured into jars, ready to be used. This process was slow and labor-intensive, but it allowed for the production of high-quality olive oil without the use of any machines or artificial processes.

It is important to note that this type of cold pressing was done exclusively with olive fruit—not other fruits or vegetables. This allowed for pure, high-quality olive oil to be produced without any adulteration or contamination. 

To learn more about the history of olive oil, follow this link.

How Other Types Of Oils Are Made

Here are 11 different types of oil and a brief description of how they are made. You can see how some are made using chemicals and are nowhere near as healthy as olive oil.

1. Coconut Oil: Refined coconut oil is made by bleaching, deodorizing, and filtering the raw material to remove impurities and enhance flavor. Unrefined or virgin coconut oil is extracted from fresh coconuts using a cold press method.
2. Vegetable Oils: Vegetable oils are typically extracted through a process known as solvent extraction. This involves using a solvent such as hexane to draw oil out of plant material, then purifying the oil through filtration and distillation.
3. Lard Oil: Lard oil is usually made by boiling lard in water until the fat separates from the rest of the liquid. The resulting fatty liquid is then filtered to remove any impurities before it is bottled and sold.
4. Canola Oil: Canola oil is produced through a combination of pressing and chemical extraction from the crushed seeds of canola plants.
5. Peanut Oil: Peanut oil is made by roasting peanuts at high temperatures, then pressing them to extract their oils.
6. Safflower Oil: Safflower oil is cold pressed from the safflower plant and is frequently used in cooking.
7. Sunflower Oil: Sunflower oil is made by crushing sunflower seeds and then pressing them to extract their oils.
8. Soybean Oil: Soybean oil is produced through a process of solvent extraction, refining, and bleaching. It's commonly used in cooking as well as in skincare products.
9. Hemp Oil: Hemp oil is pressed from the seeds of hemp plants and is rich in essential fatty acids. It's often used as a nutritional supplement or as a cooking oil.
10. Avocado Oil: Avocado oil is extracted from ripe avocados using either cold pressing or centrifugation. It's higher in monounsaturated fats than most other oils, making it a popular cooking oil.
11. Mustard Oil: Mustard oil is produced by pressing or grinding mustard seeds and is often used in Indian cuisine. It has a strong flavor and aroma that can add depth to dishes.

What's The Quality Control

Quality control is an important factor in producing virgin oil. Quality assurance begins by selecting the best olives at harvest time and ensuring that they are inspected for quality. Olives should be free of bruises or other damage, as this can impact the flavor and texture of the finished product.

Following harvest, olives must be processed quickly to prevent oxidation and spoilage. The olives are first washed and sorted, then the oil is extracted using a cold-press process that preserves the flavor and nutrition of the olive oils. Once the oil has been extracted, it is tested for oxidation levels and other indicators of quality.

If passed, it must be stored in a dark glass bottle or prevent light exposure which can affect the flavors and nutrients in the oil. This quality assurance process ensures that each batch of extra virgin olive oil meets the highest standards of flavor, aroma, color, and nutritional value. To ensure continued excellence, producers must also conduct regular tastings to verify that their product is up to standard.

Uses Of Olive Oil

Ever wonder what olive oil can be used for other than cooking? Here are a few examples:

• Salad Dressings: Olive oil is commonly used as the base for salad dressings. Its light flavor pairs nicely with vinegar and other seasonings.
• Marinades: Olive oil is an ideal ingredient for marinades, as its rich flavor adds depth to dishes.
• Skin Care: Olive oil has been used for centuries as a natural skin care treatment and moisturizer. It can be applied directly to the skin or added to lotions and creams.
• Hair Care: Many people use olive oil as a natural moisturizer for their hair. It helps to keep hair hydrated, healthy, and shiny.
• Aromatherapy: Olive oil is often used in aromatherapy treatments due to its calming and relaxing properties.
• Massages: Olive oil is a popular choice for massage oils, as it provides adequate lubrication without leaving a greasy residue.
• Natural Cleaning Products: Olive oil can be used as a natural cleaning product, as it is non-toxic and biodegradable. It can be used to clean furniture, floors, countertops and more without leaving streaks or residue.
• Agroforestry: Olive oil is also an important component of agroforestry systems, as it helps to protect the soil from erosion and improve crop yields.
• Wood Preservation: Olive oil can also be used for wood preservation, as its natural oils help to protect the wood from rot and decay.
• Candle Making: Many people use olive oil when making homemade candles, as the oil provides a long-burning flame with minimal smoke.
• Leather Care: Olive oil can be used to protect and preserve leather goods, such as shoes, bags, belts, and jackets. It helps to keep the leather soft and supple.
• Soap Making: Olive oil is often used in homemade soaps due to its mild cleansing properties. It helps to create a hydrating and moisturizing bar of soap.

Here Is A List Of Artisanal Olive Oils

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Difference Between Artisanal and Industrial Olive Oil

Olive oil is produced in both artisanal and industrial ways. Artisanal olive oil is made using traditional methods, such as cold pressing or stone milling. This method produces a high-quality extra virgin olive oil with a distinct flavor and aroma.

Industrial olive oils are mass-produced and often blended with other types(like refined olive oil) of oils to increase their shelf life. They are usually lower quality olive oils and have a milder flavor. Refined olive oils are generally cheaper than artisanal ones, but they lack the complexity and depth of flavor of an artisanal product.

In addition to the differences in olive oil production process, there are also differences in terms of nutrition. Artisanal olive oils generally contain higher levels of vitamins and minerals such as Vitamin E, polyphenols, and antioxidants. These are beneficial for health and can help to reduce the risk of chronic diseases such as heart disease and diabetes.

No matter which type of olive oil you choose, it is important to ensure that you purchase high-quality products from a reliable source. That way, you can be sure that your olive oil is pure and unadulterated, and that you are getting the health benefits of olive oil.

Conclusion

Olive oil is a healthy and delicious way to add flavor and nutrition to any dish. It is packed with beneficial vitamins, minerals, antioxidants, and fatty acids that can help reduce the risk of chronic diseases.

There are two different types of olive oils – artisanal and industrial – each with its unique flavor profile. No matter which types you choose, make sure to source your olive oil from a reliable supplier who produces high-quality products.

Enjoy the health benefits of olive oil and add it to your favorite dishes for an extra boost of flavor. With so many health benefits and delicious flavors, olive oil is a great addition to any kitchen. From salads and pasta dishes to desserts and even bread, olive oil can enhance the taste of many dishes. Enjoy the delicious taste and health benefits of olive oil in your next meal!

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How have you used olive oil in your life? Let me know in the comments below.

FAQ

What did Italians use before olive oil?

Before the use of olive oil became popular in Italy, lard and butter were commonly used as cooking oils. Olive oil was first introduced to Italian cuisine by Greek settlers around 2000 years ago and has remained a staple ever since.

Why do Greeks use so much olive oil?

Greece has an ideal climate for olive production, making it the world's third-largest producer of olives and olive oil. Greeks also see olive oil as a symbol of hospitality and use it in a variety of dishes to give them flavor and health benefits. Therefore, it is common to find olive oil used liberally throughout Greek cuisine.

Why do Italians eat bread with olive oil?

In Italy, it is common to dip bread in olive oil and herbs before eating. Known as "fettunta", this traditional dish is a simple yet flavorful way of enjoying the health benefits of olive oil while savoring Italian cuisine. It also serves as an appetizer or snack when enjoyed with other accompaniments like balsamic vinegar, cheese, or sal

What culture bathed in olive oil?

In Ancient Greece, olive oil was used as a bath, massage and moisturizing oil. Olive oil baths were thought to help nourish the skin and protect it from the sun. It also had the added benefit of cleansing and disinfecting any wounds or abrasions on the body. Additionally, ancient Greeks believed that olive oil aided in relaxation and mental health.

Why is olive oil sacred?

Olive oil has been used in religious ceremonies and practices for centuries. It is seen as a blessing from God, with its healing powers and ability to nourish the body both physically and spiritually. As a symbol of peace, olive oil is associated with prosperity, fertility, abundance, health and even immortality in many cultures.

Is it healthy to dip bread in olive oil?

Yes, dipping bread in olive oil is incredibly healthy. Extra virgin olive oil is packed with unsaturated fats, which are considered heart-healthy and promote lower cholesterol levels. Additionally, the antioxidants in olive oil provide anti-inflammatory benefits that can help reduce the risk of cardiovascular disease. By dipping into pure olive oil, not only will you gain the health

Why is olive oil antibacterial?

Olive oil has naturally occurring antibacterial and antifungal properties, making it an effective agent in fighting against bacterial and fungal infections. Its high concentration of monounsaturated fatty acids also helps to protect the body from environmental toxins, while its oleic acid content works to reduce inflammation.

What is olive pomace oil?

Olive pomace oil is a type of edible oil made from the pulp and pits of olives after they have been crushed for the production of pure olive oil. Olive pomace oil has a higher smoke point than regular olive oil, making it suitable for deep-frying and other high-heat cooking methods. The flavor is milder than that of extra-virgin olive oil, and it is relatively inexpensive.