Extra virgin olive oil processing involves a specific sequence of steps, from harvesting to storage, to maintain its high quality. The steps are as follows:
The Process of Making Extra Virgin Olive Oil
The journey of extra virgin olive oil from olive to bottle is a careful and detailed one:
1. Olive Harvest
The process begins with the harvesting of olives. This is a critical step because the quality of the olives directly affects the quality of the final product.
2. Reception and Cleaning
- Once harvested, the olives are transported to the mill.
- There, they undergo a reception and cleaning phase where leaves, twigs, and other debris are removed. This ensures only the olives proceed to the next stage.
3. Milling
- The cleaned olives are then milled or crushed into a paste. Traditional stone mills or modern hammer mills might be used.
- The milling process breaks down the cell structure of the olives, releasing the oil.
4. Beating (Malaxation)
- Next, the olive paste goes through a process called beating, or malaxation.
- During this step, the paste is slowly stirred for a period of 20-60 minutes (depending on the equipment used and the olives) at a controlled temperature. This encourages the small oil droplets to combine into larger ones, facilitating easier extraction.
- This is a critical step where the flavor and aromas of the olive oil are developed.
5. Decantation (Separation)
- The paste, now containing oil, water, and solids, goes through the decantation process.
- This involves physically separating the liquid oil from the water and solid parts using either centrifugal force or gravity.
- For extra virgin olive oil, cold extraction (below 27°C or 80°F) is critical to preserve quality.
6. Filtering
- After separation, the oil is sometimes filtered to remove any remaining solid particles or water droplets to increase clarity and shelf life. While this is optional, it can impact the final appearance and stability.
7. Chemical Analysis and Tasting Panel
- Before being labelled as 'extra virgin,' the olive oil undergoes a rigorous process that includes a chemical analysis to check levels of acidity, peroxides, and UV absorbance.
- A tasting panel also evaluates its sensory characteristics, ensuring that it meets the strict standards for extra virgin olive oil, which includes an absence of defects, fruity aromas, and a positive taste.
8. Storage
- Finally, the finished extra virgin olive oil is stored in a cool, dark place, often in stainless steel containers or dark glass bottles, to protect it from light, heat, and oxygen and to maintain its quality and flavor profile until it is bottled for distribution.
| Step | Description |
|---|---|
| Olive Harvest | Olives are carefully picked from the olive trees. |
| Reception & Cleaning | Olives are received at the mill and cleaned of leaves, twigs, and other debris. |
| Milling | Olives are crushed into a paste using either traditional stone mills or modern hammer mills. |
| Beating | The olive paste is stirred to allow the oil droplets to coalesce. |
| Decantation | The olive oil is separated from the water and solids using either a centrifuge or gravity separation. |
| Filtering | Optional step of removing residual solids and water from the oil. |
| Analysis & Tasting | Chemical tests and tasting panels ensure the oil meets quality standards for 'extra virgin' designation. |
| Storage | The olive oil is stored in a cool, dark place to preserve its quality. |
