Olive Oil Production


 
 

Olive trees love
dry heat,
sunshine and
dry soil

 
 

The Mediterranean countries with their temperate climate and soil are ideal for the continued nurturing of the olive.

It takes many years to reach full production. Traditionally the fruit is harvested in autumn and winter by hand or by beating the fruit off the tree with long poles. Nowadays there are more modern and effective methods used for a faster harvesting.

To produce high-quality olive oil, the fruits must be harvested without breaking the fruit skin and should be processed within 12 to 24 hours. First a vibrating screen and blower remove the leaves, so that the olives can be crushed. There are two types to crush olives and release the oil for extraction: The oldest and slowest method is with stone mills. However over the last years most of them have been replaced with faster and more cost effective hammer mills.

At the next stage of production, the oil has to be extracted from the fruit-water and the solids. Possible methods are by centrifugal decanters, selective filtration or by pressing. Before bottling, the oil needs to settle for 1 to 3 months in bulk storage. 

 
 

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