What is Olive Oil Production and How Does it Work?

The process of extracting oil from olives through various methods, from traditional stone milling to modern continuous systems. Each step influences the final product's quality, flavor, and characteristics.

Production Phases

• Preliminary Operations
  • Leaf removal
  • Washing
  • Quality selection
  • Weighing
• Processing Steps
  • Crushing/Milling
  • Malaxation
  • Extraction
  • Separation

Extraction Methods

• Traditional System
  • Stone mills
  • Hydraulic presses
  • Fiber discs
• Modern Technology
  • Hammer crushers
  • Centrifugal decanters
  • Vertical separators

Quality Factors

• Critical Parameters
  • Temperature control
  • Processing time
  • Oxygen exposure
  • Hygiene standards
• Quality Indicators
  • Acidity level
  • Peroxide value
  • Sensory profile

Oil Classifications

• Extra Virgin
  • ≤ 0.8% acidity
  • Perfect flavor
  • No defects
• Virgin
  • ≤ 2% acidity
  • Good flavor
  • Minor defects
• Lampante
  • > 2% acidity
  • Major defects
  • Not for consumption

Tourist Experience Elements

• Mill Visits
  • Process observation
  • Equipment explanation
  • Historical context
• Tasting Sessions
  • Oil evaluation
  • Flavor recognition
  • Quality appreciation
• Educational Activities
  • Production workshops
  • Quality classes
  • Culinary applications

Storage Requirements

• Optimal Conditions
  • Dark storage
  • Cool temperature
  • Proper containers
  • Limited oxygen exposure

Olive oil production represents a cornerstone of Mediterranean agricultural heritage, combining traditional knowledge with modern technology to create one of the world's most valued food products.