Curious about how olive oil makes its way from an olive tree to your kitchen?

The process is a beautiful combination of nature, craftsmanship, and innovation that transforms a simple fruit into a versatile and highly valued kitchen staple.

Let’s take a closer look at the journey of olive oil!

Harvesting the Olives

The first step in producing olive oil begins with the harvest, usually in late autumn to early winter. Timing is crucial, as the ripeness of the olives directly impacts the quality of the oil. Olives are handpicked or collected using mechanical harvesters that shake the trees, ensuring that only the healthiest olives make it into the oil production process. This careful picking ensures that the oil retains the best flavor and aroma possible.

Washing and Sorting

Once the olives are harvested, they are immediately transported to the mill where they are washed thoroughly. This step removes any dirt, dust, leaves, and other foreign matter that may have collected during harvesting. The olives are then sorted to discard any damaged or unripe fruit, which helps maintain the quality of the oil. Only the finest, most ripe olives make it through this process, ensuring the production of a high-quality product.

Crushing the Olives

After washing and sorting, the olives are ground into a paste, which is the next critical step. This is done using either traditional stone mills or modern steel crushers, depending on the producer. The crushing process breaks the olives into a smooth paste, which includes the flesh, skin, and pit. This step helps release the oil trapped inside the olive cells and is a key factor in preserving the olive’s fresh and vibrant flavor.

Pressing or Centrifugation

Once the olives are crushed into a paste, the next step is to extract the oil. In traditional methods, the paste is pressed to separate the liquid oil from the solid residue. However, most modern mills use centrifugation, a process that rapidly spins the paste to separate the oil using centrifugal force. This method is faster and more efficient, while also preserving the oil’s purity and flavor, especially when done in a cold-press process, which uses no heat.

Separation and Filtration

After extraction, the oil still contains tiny solid particles and water. To ensure the final product is smooth and clear, the oil is then separated and filtered. This is done through mechanical filtration or natural decantation, which removes impurities that might affect the flavor or shelf life of the oil.

Storage and Bottling

Once the olive oil has been filtered, it is stored in stainless steel tanks that are airtight to avoid oxidation and preserve its freshness. These tanks are often kept in cool, dark rooms to further protect the oil from light and temperature fluctuations, which can degrade its quality.

From the Bottle to Your Table

Finally, the olive oil is ready to make its way from the producer to the consumer. It is shipped to markets, where it is sold to restaurants and home kitchens alike. Whether drizzling it over a salad, using it for cooking, or dipping with fresh bread, olive oil’s journey from tree to table represents centuries of tradition and innovation.

Understanding each step involved in creating olive oil not only deepens our appreciation of this rich, flavorful product but also highlights the skill and care involved in producing such a versatile ingredient. So, the next time you use olive oil, know that you’re enjoying a product that has traveled through time and tradition to enhance your meals!