How is the olive turned into oil?

In first place, the olives are taken to the oil prss where the branches, rocks and dirt are cleaned. After that, they are washed and clasiffied in groups, according to their quality and variety.

In second place, the fruit is grinded, this process is called grinding. It should be grinded the same day it is recolected, within the next 24 hours, in order to prevent its fermentation and oxidation.

Currently, the most comon practice is pbtaining that homogeneous paste in blenders. During the blending process, in order to prevent the temperature from surpassing the 25-27º and obtaining the extra virgin olive oil, the water is added in a controled and automated way.

After that, the paste is taken trough a centrifuge. Consecuently, due to the densities difference, the oil is separated from the rest of the substances like the vegetable water and the pomace. You can know how this process’ leftover olive bone is used here.

At last, the olive oil obtained is storaged in stainless steel containers, in darkess and with a controled temperature of 15ºC, in order to avoid rancidity and clouding, until it gets bottled or packaged for its sale and distribution.

Another olive oil production metod exists, called “cold pressed”, that have been stopping being used due to economical, quality and hygienic-sanitary reasons. Even so, we thought it was interesting to mention it, you can find more information about it here.

And that’s how the olive is turned into oil! As a final curiosity, nowadays, the human intervention in this process is totally forbidden. This is so the olives, the mass and the olive don’t get contaminated.