John Myers
Production of olive oil: from olive to oil
Olive oil is used in a variety of dishes and cosmetic applications. The oil from the fruits of the olive tree (Olea europaea) is mainly obtained in Mediterranean countries and is very popular. We have described in detail for you how the healthy product is made:
- Harvest: In the beginning, of course, the olives are harvested for the production of the oil. For 5 to 10 liters of olive oil, between 50 and 70 kg of olives are needed, harvested from a tree with an average yield of 180 kg between November and January.
- Harvesting methods: The fruits are harvested using several methods. The traditional methods are by hand, with a rake, or with a stick. Vibrating machines are often used for larger harvests and lower-quality olive oil.
- Washing: After the harvest, the olives are thoroughly washed and unwanted substances such as leaves, twigs, stones, dust, and dirt are removed. Once the olives have been washed, the grinding continues.
- Grinding: The clean olives are then ground in one piece to loosen the oil from all the cells. Grinding produces an oily paste, which is the basis for olive oil.
- Mixing: The slurry is thoroughly mixed for a period of 60 to 90 minutes. In this way, even more, oil is dissolved and thus a larger quantity is obtained. At the same time, significantly more aromas are released.
- Pressing: The pressing of the olive pulp is the crowning glory of the production and separates the oil from the pulp and the stone. Here the porridge is spread on mats. A hydraulic press then presses out the oil. This can be done either cold (at a maximum of 27°C) or warm (above 27°C) and defines the quality of the olive oil.
- Extraction: As an alternative to pressing, the olive oil can be extracted using centrifugal force, similar to the drum in a washing machine. Here the oil is spun out of the fruit and thus extracted more gently.
- Bottling: Finally, the oil is bottled and offered for sale or use.
