HOW IS OIL MADE?
All about How Olive Oil is made
Olive oil is one of the most appreciated culinary delights in the world, for centuries this precious golden liquid has conquered palates and hearts, becoming an essential element in the cuisine of many cultures, first of all the Mediterranean one.
But how is olive oil made? We've noticed that many people are asking this online.
In this article, we will dive into the fascinating process of producing extra virgin olive oil, exploring the traditional and modern techniques that bring this olive elixir to life. From the olive harvest to the extraction, we will follow the path that transforms the olive fruit into a fine oil, examining all the stages of processing and how these can influence the characteristics that give each oil its unique profile.
Turn on your senses and get ready to discover everything you need to know about how olive oil is made!
How Extra Virgin Olive Oil is made
To obtain extra virgin olive oil, the olives are harvested and mechanically pressed to extract the juice. The process includes separating the oil from the pulp and water. Subsequently, the oil is decanted or filtered to obtain a pure, high-quality product.
The Production Phases
The production process of extra virgin olive oil takes place in numerous phases, each of which must be carried out carefully if you want to obtain a truly excellent final result:
- Harvest: Olives can be harvested manually or mechanically, usually during the ripening phase.
- Cleaning and washing: The olives are cleaned of any impurities and washed to remove residues of earth and leaves.
- Pressing: a fairly well-known image when you think about how olive oil is made, at the mill the olives are "pressed" to break the cells and obtain a paste. In the past, this was done with stone millstones, but now mechanical crushers are often used.
- Malaxing: The olive paste obtained is mixed to facilitate the separation of the oil from the pulp. This phase can last from 20 minutes to an hour, depending on the technique used.
- Pressing: The paste is pressed to extract the oil. Today, hydraulic presses are often used, but there are also traditional methods with presses.
- Separation: Oil, water and any solid residues are separated. This can happen through natural decantation or through the use of centrifuges.
- Decantation: The oil is left to rest to allow complete separation from impurities. The sediment settles to the bottom and is removed.
- Filtration: The oil can be filtered to remove further impurities or residual particles.
- Bottling: The oil is finally bottled in glass bottles or metal cans which are then labeled.
What is the name of the person who makes the oil
The olive grower is the one who takes care of the cultivation of olive trees, managing the entire life cycle of the olive trees. This key figure in the olive oil industry is responsible for preparing the land, planting and caring for the plants, and harvesting the olives. The olive grower contributes significantly to the production of high-quality olives for the production of olive oil.
Those who professionally dedicate themselves to the production of olive oil are commonly called "oleario" or "oleaio". This term derives from the Latin "olearius" and indicates the figure specialized in processing olives to extract oil. Oil makers are expert people who have in-depth knowledge of the techniques of growing, harvesting and pressing olives to obtain high quality oil. In many regions, especially in areas traditionally dedicated to the production of olive oil, oil workers represent an important profession for the local agricultural community.
What affects the quality when making oil?
Let us now analyze a little more specifically the various phases that lead to the production of oil.
In recent years, thanks to study, greater knowledge and the implementation of new technologies, there has been an upheaval in the habits of olive growers, with the benefit of the quality of the final product.
Suffice it to say that only a generation ago he dropped the olives which were therefore completely ripe and then collected them from the ground. Today we know that this type of practice would result in us obtaining a very low quality oil, completely oxidized and therefore full of defects. On the contrary, we tend to harvest olives when they are still green before they even begin to ripen.
Temperatures and processing time influence the quality of the oil, so these two aspects must be kept under control, with the aim of preserving the flavors and aromas of the olives as much as possible.
1. Olive harvest
The olive harvest is called "brucatura", the term originally defines the manual harvesting of olives and does not derive from the grazing of animals, but from the gesture of squeezing a branch in the fist and removing the leaves by sliding the hand along its length .
Nowadays the harvest can be done both manually and mechanically, using combs, shakers or olive harvesters that shake the trees to make the olives fall onto nets spread on the ground. These tools can be mechanical or electric, depending on the size of the olive grove and the producer's preferences.
Manual olive harvesting allows you to carefully select ripe fruit, while mass mechanical harvesting is quicker and more efficient for large plantations, but requires attention to avoid damage to the olives or trees. The choice between manual and mechanical harvesting depends on several factors, including the size of the olive grove, the olive variety and the producer's preferences for preserving the quality of the fruit during the process.
When does the olive harvest start ?
At the Angimbe farm we usually start harvesting within the first days of October, when the olive is predominantly green, so that it maintains all the aromas and characteristics to guarantee us a high quality oil.
We harvest by hand with the help of electric harvesters. Then, at the end of each day of harvesting, we take the olives to the mill to die them.
It is very important that as little time as possible passes between the moment the olives are removed from the tree and the moment they are killed.
2. Cleaning and Washing of Olives
Cleaning and washing the olives are crucial phases for making quality extra virgin olive oil. These operations are aimed at removing any impurities, debris or soil residues present on the harvested olives.
Here's how they're usually done:
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Cleanliness: The olives are inspected for any visible impurities, such as leaves, branches or other debris. These unwanted elements are removed manually or with the help of mechanical devices.
- Washing: After the initial cleaning, the olives are washed to remove soil, dust and other particles. This process can be carried out with the use of running water or by immersing the olives in special tanks of water.
The aim is to ensure that the olives are clean and free of residues before proceeding to the next stages of production, as impurities or contamination can negatively affect the flavor and purity of the final product.
After these phases, the cleaned olives are ready to be crushed to extract the oil.
3. Crushing
The pressing of the olives is a central moment in the production process of extra virgin olive oil, the millstones that crush the olives are certainly one of the first images that come to mind when you ask yourself how the oil is made of olive.
This operation consists in breaking the cells of the olives to obtain a paste from which it will then be possible to extract the oil.
The term “frangitura” derives from the Latin verb “frangere”, which means “to break”. Traditionally, this process was carried out using stone millstones or granite wheels. The olives were placed under the millstone, which, moved manually or by a windmill, crushed them, breaking the cell walls and releasing the oily juice.
How oil is made at the mill: in modern systems, the pressing of olives can take place through mechanical or centrifugal presses, where the olives are ground or crushed to obtain a fine paste. This paste contains oil, water and the pulp of olives. The subsequent extraction phase will allow the oil to be separated from the other components of the paste.
4. Kneading
Kneading immediately follows pressing. This operation is aimed at promoting the separation of the oil from the olive pulp. During malaxing, the paste obtained from pressing is worked in such a way as to facilitate the release of the oil.
Traditionally, malaxing involves stirring the olive paste to help separate the oil droplets from the pulp. This can be done manually or with the help of special equipment. The movement and manipulation of the paste allows the oil to come together forming small drops that can be more easily extracted.
The objective of malaxing is to maximize the oil yield, obtaining a high quality oil. The duration and intensity of malaxing may vary depending on the specific practices of the mill or manufacturer.
The duration of malaxing can vary depending on several factors, including the variety of olives, the degree of ripeness, climatic conditions and producer preferences. There is no specific time that applies universally, but it can range from a few minutes to over an hour. Some producers believe that longer malaxing can improve the oil yield and the organoleptic quality of the oil, while others prefer to limit the time to avoid any negative effects on stability and taste.
The key is to balance the need to extract a high-quality oil with the risk of any negative impacts from excessive malaxation.
Usually, the process is carefully monitored by olive oil experts who evaluate the consistency and quality of the olive paste during malaxing. Practice and experience play an important role in determining the optimal time to proceed with the next step of oil production.
5. Pressing of Olives
After kneading, which has prepared the olive paste, we proceed with the pressing phase, to actually extract the oil from the olive paste.
Pressing involves applying mechanical force to the olive paste to separate the oil from other components, such as water and olive pulp.
This can be done through several methods, including:
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Pressing with hydraulic presses: The olive pastes are placed in layers on special discs or tiles, and then subjected to hydraulic pressure to squeeze the oil.
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Centrifugal pressing: In some cases, centrifuges are used to separate the oil from the paste. This technique uses centrifugal force to separate components based on their density.
Regardless of the method used, the final objective of pressing is to obtain the raw oil, which will subsequently be subjected to decantation and filtration processes to remove any residual impurities.
The quality of the oil largely depends on the delicacy of this phase, which must be carefully managed to preserve the characteristic aromas and flavors of the olives.
6. Decantation
Decanting is a separation process that uses the force of gravity to divide the components of a mixture based on their density. In the context of extra virgin olive oil production, decantation is often used to separate the oil, water and other components present in the olive paste after milling.
After milling, the olive paste is often placed in specific tanks or containers and left to rest. During this rest period, the denser components, such as the pulp of the olives, settle at the bottom, while the oil, being lighter, remains at the top. Water may be in an intermediate layer.
The natural settling of the oil effectively separates the layers of the mixture without the use of additional mechanical devices. After decanting, the oil can be taken from the top, while the other components are removed.
The quality of the separation directly affects the quality of the final oil, preserving the characteristic aromas and flavors of the olives. This process is one of the key elements in the production of high quality extra virgin olive oil.
7. Filtration
After decantation, the olive oil can be subjected to further filtration phases, to ensure the complete removal of any suspended particles or residual impurities. After the milling and separation phases, the oil may in fact still contain traces of pulp , water or other impurities, which may affect its quality.
The filtration process involves passing oil through filters that trap unwanted particles, allowing clean oil to flow through. Filters can be made from materials such as paper, fabric, or other filter materials. This step is important to ensure that the final oil is clear, free of visible residues and suspensions.
Filtration also helps to improve the stability and purity of the extra virgin olive oil, preserving the aromas and flavors of the olives as much as possible . However, some producers prefer to limit filtration to a minimum to maintain the natural characteristics of the oil. The choice often depends on mill-specific practices and producer preferences.
8. Bottling
Bottling is the final step before the olive oil reaches consumers on the market. After having extracted, separated, decanted, filtered and possibly refined the oil, the next step is to package it in bottles or other containers for consumption and distribution, such as metal cans.
This process also requires attention to ensure that the oil maintains its quality and integrity during packaging.
During this phase, the labeling of the oil is usually also carried out with information on the olive variety, the production region, the nutritional values and other characteristics, such as Organic and DOP certifications.
Oil Bottles
The bottles for extra virgin olive oil are designed to protect the product from light and oxidation, thus preserving its flavor and aromas.
In the case of high quality oils, metal cans and glass bottles are preferred to plastic containers, preferably dark in color to protect it from light. The shape, design and capacity vary, while the closures can be screw or pressure.
In the case of bottles to be offered as gifts or as oil favours , it is possible to purchase designer oil bottles , such as Angimbe's elegant transparent glass bottles, available in different shapes.
How Angimbe Extra Virgin Olive Oil is Made
Angimbe is an authentic Sicilian oil, deliciously extra virgin and genuinely organic.
We at Angimbe like to define ourselves as "Bioethical" because, in addition to producing Certified Organic Sicilian Extra Virgin Olive Oil , we want to do all this in an ethical and sustainable way, respecting the environment, trying to pay those who work fairly, reducing the release of carbon monoxide into the atmosphere, avoiding irrigation so as not to waste water, and limiting the presence of man in the olive grove only during the day to avoid electricity consumption. Finally, the processes are reduced to a minimum and are carried out with the aid of mechanical means.
All this is absolutely normal for us, we have been doing it for generations and not to gather the graces of consumers, who in this historical moment are more sensitive to these topics, but because we are aware of finding ourselves within a unique natural reserve of its kind, made up of corks, animals and birds who want to live in harmony with nature, and do not accept too much the presence of man, which we at Angimbe try to limit as much as possible.
Our company is located within the largest natural reserve in Western Sicily: la Angimbè cork forest reserve in Calatafimi-Segesta. Most of the olive trees in our olive grove are centenary, so in their DNA there are several generations of farmers who have taken care of them; we are continuing to do so by trying to improve the quality of the product year after year through new knowledge, but without ever forgetting to pass on to these plants the same dedication and passion that they have always received from generation to generation.
We have chosen to use exclusively native cultivars : Cersuola, Biancolilla and Nocellara del Belice, because we care a lot about being Sicilian.
To maintain the highest quality, we have currently decided to produce only two oils:
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Natures Bio: a refined blend oil that includes all three cultivars Nocellara del Belice, Biancolilla and Cerasuola.
- N-tone: our flagship: a refined Nocellara del Belice monocultivar oil .
If by reading this article on how to make extra virgin olive oil you have become curious about trying our products, through this site we also deal with sale of Sicilian extra virgin olive oil online , which can be purchased directly in the shop section!