Organic olive oil, specifically extra virgin organic olive oil, is made through a meticulous process that prioritizes the quality of the olives and the integrity of the final product. Here's a breakdown of how it's made:
The Essentials of Organic Olive Oil Production
The production of organic olive oil, especially the extra virgin variety, centers around minimizing processing and maintaining the natural qualities of the olives. The key steps are outlined below:
Harvesting and Preparation
- Olives are carefully harvested, ensuring they are not damaged during the process.
- The olives used for extra virgin olive oil are pressed within 24 to 72 hours after harvesting, maintaining freshness and optimal flavor.
Extraction Methods
- The primary method used to produce extra virgin olive oil is mechanical or hand pressing. This process involves applying physical pressure to the olives to extract the oil.
- Importantly, no heat or chemical processes are used during the extraction of extra virgin olive oil, ensuring the oil retains its natural flavor, aroma, and beneficial compounds.
Key Elements
| Element | Description |
|---|---|
| Harvesting Time | Within 24-72 hours of picking the olives, the olives are pressed to maintain optimal freshness. |
| Extraction Method | Mechanical or hand pressing. No chemical or heat involved. |
| Processing | Minimal processing is applied. No heat or chemicals are used. |
Quality Assurance
- Extra virgin olive oil is the highest grade of olive oil.
- It has a very low acidity level, which is a key indicator of its purity and quality.
Organic Certification
- Organic olive oil comes from olives that have been cultivated without synthetic pesticides, herbicides, or fertilizers, adhering to organic farming regulations.
In summary, organic extra virgin olive oil production focuses on minimal intervention, utilizing mechanical methods to extract oil from freshly harvested organic olives.
