From ancient groves to sophisticated mills, olive oil's journey combines history and innovation. But have you ever wondered how olives turn into the golden liquid we keep in our kitchens? In this chapter of The Olive Oil Guide, you'll learn how olives are transformed into the golden culinary treasure we love.

The Step-by Step Process of Making Olive Oil‍

1. Harvesting and Vibrating:

The process begins with harvesting, where olives are carefully picked from the trees. In modern practices, mechanical harvesters equipped with vibrating arms gently shake the branches, causing the olives to fall onto nets or collection systems. This method ensures that the olives are harvested quickly and efficiently, preserving their quality.

2. Cleaning and Washing:

Once harvested, the olives are transported to the mill where they are cleaned to remove leaves, twigs, and other debris. They are then washed thoroughly to eliminate any dirt or pesticides, ensuring the purity of the final product.

3. Milling:

The cleaned olives are then crushed into a paste using either traditional stone mills or modern hammer mills. This milling process breaks down the olive tissues and releases the oil contained within the cells.

‍4. Malaxation:

The olive paste is then gently stirred or malaxed for 20- 40 minutes. This step allows the small oil droplets to coalesce into larger ones, making it easier to extract the oil. Temperature control is crucial during malaxation to maintain the oil's quality and prevent oxidation.

‍5. Separation:

The malaxed paste is then transferred to a centrifuge, where centrifugal force separates the oil from the water and solid components. In some traditional methods, the paste is pressed using hydraulic presses.

‍6. Filtration:

After separation, the oil may be filtered to remove any remaining solids or water. Filtration enhances the clarity and stability of the oil but is not always necessary, as some producers prefer to market unfiltered oils for their robust flavour.

‍7. Bottling and Storage:

Finally, the extracted oil is bottled and stored under controlled conditions to preserve its freshness. Dark glass bottles are commonly used to protect the oil from light, which can cause degradation. Proper storage in a cool, dark place is essential to maintaining the oil's quality.

The history of olive oil is one of legacy, innovation, and an unwavering devotion to excellence. Each stage, from harvesting to bottling, is critical to maintaining the finished product's integrity and flavour. As you savour your next drip of olive oil, remember to appreciate the artistry and care that went into it.

Stay tuned for additional insights in The Olive Oil Guide, where we will continue to celebrate the diverse world of olive oil and assist you in making informed, flavourful choices for your table.

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