Olive oil is pressed by applying pressure to a paste made from olives to separate the oil and vegetation water from the solid parts of the olive. Here's a detailed breakdown:
The Olive Pressing Process
The traditional method involves using an olive press, which is a structure designed to extract the oil. The pressing process involves the following:
- Olive Paste Preparation: Olives are first crushed into a paste.
- Pressure Application: The olive paste is then placed under pressure in the olive press. This pressure forces out the liquid components, namely the olive oil and vegetation water.
- Separation: The resulting liquid mixture is then separated using decantation. This standard process separates the oil from the vegetation water because of their different densities. The olive oil, being lighter, floats to the top and can be collected.
Traditional vs. Modern Presses
While the core principle of applying pressure remains the same, modern olive presses often use more advanced and automated techniques, although the goal stays the same as using traditional olive presses:
- Traditional Presses: Often located within walled structures, these presses rely on mechanical force to squeeze the paste.
- Modern Presses: Utilize hydraulic or centrifugal forces for more efficient oil extraction.
Key Points of Olive Oil Pressing
| Step | Description |
|---|---|
| 1. Olive Preparation | Olives are crushed into a paste. |
| 2. Pressure | Pressure is applied to the paste to extract the liquid components. |
| 3. Separation | The oil and vegetation water are separated via decantation, allowing the pure oil to be collected. |
Why Decantation?
Decantation works because oil and water do not mix, and oil is less dense than water. This allows for a natural separation, producing high-quality olive oil.
