Olive oil begins its journey the moment the olives are harvested. This usually happens in autumn, when the fruits are at their ripest. Producers deliberately choose this moment, as the stage of ripening has a great influence on the final flavour and quality of the oil. The olive oil production process depends on the tradition or scale of the olive grove, the olives are picked by hand or harvested by machine. Manual harvesting is often considered gentler on the olive tree and ensures careful selection of only the best olives.
Once the olives are picked, the process of selection and cleaning begins. Damaged or overripe specimens are picked out so that only the best fruits are processed. Next, the olives are washed. This involves removing leaves, twigs and dust so that nothing affects the purity of the oil. After all, a clean start is essential for a high-quality final product.
After cleaning, the olives are ground into a paste. Traditionally, this was done with millstones, but nowadays many modern mills use stainless steel hammer mills or discs. The olives - including kernels - are ground whole. The paste is then pressed to extract the oil. This used to be done by placing the paste between mats and pressing it under pressure. Nowadays, many producers use mechanical or hydraulic presses that extract the oil more efficiently and hygienically. The less heat and oxygen is released in the process, the better the quality of the oil is preserved.
The oil coming out of the pressing process is not yet completely ready for use. First, it must be separated from the excess moisture and pulp left in the paste. This is done by decanting, where water and solid particles drop out of the oil. This may be followed by another filtration process. Some producers choose to leave the oil unfiltered, which gives a slightly cloudier appearance but often retains more flavour and character. Others actually filter for clarity and longer shelf life. Both choices have their advantages and disadvantages, depending on how the oil will be used.
Not every olive oil is the same. There are different classes of quality, depending on olive oil production process, acidity and taste. Extra virgin olive oil is the highest class. It is obtained through cold pressing without any chemical processing. Its acidity is low and its flavour is complex and full. Virgin olive oil is similar, but has slightly higher acidity and a milder taste. Ordinary olive oil usually consists of refined oil supplemented with a little virgin oil for flavour. This type is milder, but lacks the pronounced aromas of extra virgin. Finally, there is refined olive oil, where the oil has been chemically treated to remove impurities. It is mainly used in industrial applications or when a neutral flavour is desired.
Producing olive oil is more than technique; it is a craft passed down from generation to generation. Every part of the process - from the right harvesting moment to the careful pressing - influences the final flavour and quality of the oil. This is why at L'Oro Verde di Puglia consciously for traditional practices combined with modern technologies. This is how we ensure that every bottle that comes to your table reflects purity, craftsmanship and love for the product.
Curious about our own olive oil or want to taste the difference between the different quality grades for yourself? Then feel free to contact us or view our product range in the webshop.
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