OIL & HEALTH

Extra Virgin Oil production process

Extra Virgin Olive Oil is obtained by grinding Olives, the fruit of Olive tree, the typical Mediterranean tree. Olive Fruit mature in Mediterranean area , late autumn ( November until January).
Olives can be picked by hand, or harvested using mechanical tree shaking methods:

1) Harvesting the fruit - November-January: harvesting takes place.

2) Transport to the oil mill: the harvested olives are transported to the oil mill for grinding with mill stone (traditional process) or with modern system.

3) Washing: the Olives are washed with normal water after they are selected for quality

4) Grinding to prepare the paste: grinding consists of crushing the fruit (including the pits) until a paste is formed which is then beaten.

5) Separation of solid and liquid phases (oil extraction): here are several methods, but in all of them it is essential that the temperature does not exceed 27º C

6) Storage: the ideal temperature is between 15 and 18º C to allow the oils to mature without oxidation. There must not be much light.
The material of the storage containers must be inert (vitrified tile, stainless steel, glass polyester fibers, etc.). Iron or copper must never be used, as they encourage oxidation.