Olive Oil Production Process
Chapter 4
Olive oil production is a process that has been refined over centuries, combining traditional methods with modern technology to ensure high quality. The entire process can be broken down into several key steps:
1. Harvesting
- Timing:
The timing of the olive harvest is crucial for determining the flavor and quality of the olive oil. Olives are typically harvested from late autumn to early winter, when they have reached the desired ripeness. The color of the olives changes as they ripen, from green to violet and finally black.
- Methods:
Handpicking: Traditional handpicking ensures minimal damage to the fruit and is often used for high-quality extra virgin olive oil.
Mechanical Harvesting: Some producers use mechanical shakers and tree rakes to harvest olives more efficiently, especially for larger productions.
2. Sorting and Cleaning
Once harvested, olives are quickly transported to the mill to avoid oxidation and spoilage. At the mill, the olives are sorted to remove any leaves, twigs, and damaged fruit. The cleaned olives are then washed to remove dirt or pesticides that may have accumulated during growth.
3. Crushing (Milling)
The clean olives are then crushed into a paste, pits and all. This can be done using:
- Stone Mills:
Traditional stone mills gently crush the olives, preserving the flavor and quality of the oil.
- Modern Hammermills or Disc Crushers:
These machines are faster and more efficient than traditional methods but must be carefully controlled to avoid overheating the paste, which can affect oil quality.
4. Malaxation (Mixing)
After crushing, the olive paste is slowly mixed (malaxation) for 20-40 minutes. This process allows the small oil droplets to combine into larger ones. It’s a critical step in determining the oil’s flavor and aroma, and temperature control is essential. The temperature must remain low (below 27°C or 80°F) to produce extra virgin olive oil, as higher temperatures can degrade the oil’s quality.
5. Separation of Oil from Paste
The mixed paste is then processed to separate the oil from the water and solid components (olive pulp and pit fragments). This can be done in two main ways:
- Pressing:
The traditional method involves pressing the olive paste using hydraulic presses. The oil and water are squeezed out of the paste, leaving behind the solid residue.
- Centrifugation:
In modern production, centrifuges are used to spin the paste at high speed, separating the oil from the water and solids more efficiently and with less exposure to oxygen, which helps maintain quality.
6. Filtration (Optional)
Once the oil has been separated, it may undergo filtration to remove any remaining impurities or water. Some producers skip filtration to create "unfiltered" olive oil, which has a cloudy appearance and a slightly different flavor profile. However, unfiltered oils have a shorter shelf life.
7. Bottling
Finally, the olive oil is ready for bottling. The oil is stored in stainless steel tanks, away from light and heat, until it is bottled. Bottles are typically dark green or opaque to protect the oil from light, which can cause oxidation and spoilage. Each bottle is sealed, labeled, and often marked with the harvest year to ensure freshness and authenticity.
8. Labeling and Packaging
Labels often indicate the type of olive oil (extra virgin, virgin, or refined), the region of origin, and sometimes the specific variety of olives used, such as the “Grossa di Gerace” from Calabria. High-quality oils, like Fondo Gionino’s, are also certified organic and bear labels that denote this.
Fondo Gionino Extra Virgin Olive Oil
Extra Virgin Olive Oil from Fondo Gionino represents the highest quality of olive oil, carefully crafted through the first cold pressing of our finest Geracese, or “Grossa di Gerace,” olives. This method ensures that no chemical treatments or refining processes are involved, preserving the oil’s natural flavor and nutritional properties.
With an acidity level below 0.8%, Fondo Gionino Extra Virgin Olive Oil meets the strictest standards, offering a superior flavor profile. Its harmonious balance of fruity, grassy, and peppery notes elevates any dish, making it an essential ingredient in kitchens worldwide.
From carefully timed harvesting to cold pressing and final bottling, the production of olive oil is a meticulous process. Each step contributes to the oil’s flavor, quality, and nutritional benefits. The best producers, such as Fondo Gionino, maintain control over the entire process, ensuring the highest standards for every bottle.